On Thu, 14 Jun 2007 10:14:58 -0400, "kilikini"
> wrote:

>Chuck (in SC) wrote:
>> On Wed, 13 Jun 2007 14:56:45 -0400, "kilikini"
>> > wrote:
>>
>>> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They
>>> were smoked for about 2 to two and a half hours, over lump to about
>>> 170 degrees internal. We then let them sit for a few hours.
>>>
>>> The legs, thighs and wings were awesome, but, as usual, we thought
>>> the breast meat was a little dry. (We prefer dark meat to white
>>> meat in the first place.) Today, I shredded all the remaining white
>>> meat and there is a considerable bit to be used up. I've already
>>> made chicken salad sandwiches, twice, and don't want another one of
>>> those for dinner.
>>>
>>> Is there some way to "reconstitute", if you will, breast meat that's
>>> a little dry?
>>>
>>> I know it sounds like such a newbie question, but I don't want to
>>> throw the meat out and if I can't find some way to save it, that's
>>> what's going to happen. I'd do a soup, but it's a little warm for
>>> that. If anyone has any tricks, I know it's going to be someone
>>> here! :~)
>>>
>>> kili
>>>
>> I know I'm a little late here.. but.. I can't help with that which is
>> already dry.. BUT.. I used to smoke a lot of turkeys and chickens in
>> the brinkman smokers that were so popular a few years back..
>> I always had a pan of apple juice between the charcoal and bird..
>> If half way through cooking I notice the pan going dry.. (looks like
>> applesauce in the pan) I'd pour in some hot water to keep moisture
>> up..
>> Breast meat facing up while cooking, I was concerned when I first
>> started smoking the turkeys when temperature said they were done, cut
>> into breast and they would be juicy, I thought I hadn't cooked them
>> long enough.. them not being dried out...(but of course it was clear
>> juice)
>>
>> Chuck (in SC)
>
>The hubby has completely done away with the water pan and cooks the birds
>breast side down in our WSM. Sometimes it works; this time they came out a
>little dry. We'll most likely brine them next time. Thanks! :~)
>
>kili
>

Whats a "WSM"?
Chuck (in SC)