SamSpade
Well-Known Member
I love my smoker, although I've used it almost entirely for pork - ribs, loins and butt.
I love the taste of smoked chicken, but my last several outings - the skin just ends up tough and chewy.
I don't know why that is - heat was low, and I kept the chamber basin full of water.
(What I did NOT do is slather or baste anything on the chicken directly).
I don't know anything about smoking brisket, but I read a little online and the result was pretty good.
Since no one was hungry when it was finished - it stayed on low heat until night time - I put it in the fridge still wrapped in foil
and sliced one of them up into thin slices yesterday.
It's fatty. I'd REALLY like it to be tender, as two of my kids really hate eating tough meat. It did NOT have the THICK chunk of fat that most pork loins and cuts of corned beef usually have - when I sliced it, there was a lot of fat inside the meat.
If the slices are cooked slowly, the fat drains out, but it doesn't make the meat more tender.
Is there a way to tenderize the meat now that it is cooked?
I love the taste of smoked chicken, but my last several outings - the skin just ends up tough and chewy.
I don't know why that is - heat was low, and I kept the chamber basin full of water.
(What I did NOT do is slather or baste anything on the chicken directly).
I don't know anything about smoking brisket, but I read a little online and the result was pretty good.
Since no one was hungry when it was finished - it stayed on low heat until night time - I put it in the fridge still wrapped in foil
and sliced one of them up into thin slices yesterday.
It's fatty. I'd REALLY like it to be tender, as two of my kids really hate eating tough meat. It did NOT have the THICK chunk of fat that most pork loins and cuts of corned beef usually have - when I sliced it, there was a lot of fat inside the meat.
If the slices are cooked slowly, the fat drains out, but it doesn't make the meat more tender.
Is there a way to tenderize the meat now that it is cooked?