Bring the chicken into the house and serve them up with some sides or use them to make an amazing sandwich with melted cheese, veggies and condiments.Place the chicken in a covered foil pan to keep them hot as they get finished. When they reach at least 155☏ (68☌), they can be removed from the smoker.When the chicken reaches about 135☏ (57☌), place the tenders on a griddle or a hot pan and give them a quick sear on both sides.Add portion of fats to pan: Add oil to the skillet along with 1 Tbsp butter. Then evenly sprinkle over oregano, thyme, paprika, and flour. Sprinkle chicken with seasonings: Season chicken tenders with salt and pepper. You can expect the chicken to take 80-90 minutes to reach 160☏ (71☌). Preheat pan (for a better sear): Heat a 12-inch skillet over medium-high heat. I used a mix of hickory and cherry for smoke. Set up your smoker for cooking at 225☏ (107☌), and if your smoker uses a water pan, fill it up.Sprinkle my Texas style rub on the top of the chicken.Lay the brined chicken out on a pan/rack if you have one otherwise, you can just lay them out on parchment paper or a large sheet of foil.When the brining process is complete, rinse the chicken one time in cold water.60 minutes will do the trick if you’re in a hurry. Lid it and place in the fridge for about 60-90 minutes.Pour the brine over the chicken to cover.Place the tenderloins into a medium-sized plastic or glass container.Pour the salt and brown sugar into the water and stir for about a minute or until the water becomes a clear amber color.Make a brine using ½ gallon of cold water, ½ cup of coarse kosher salt, and ½ cup of brown sugar (the brown sugar adds some flavor but is optional).This is not an issue for dark meat since it is best cooked in excess of 165☏ (74☌) due to the extra fat in the meat. These tenderloins served at just 155☏ (68☌) are extremely juicy, completely white from edge to edge and absolutely safe to eat. I have experimented with this a lot over the last while, and it’s an amazing thing. Some of you will not be willing to adjust to a different cooking temperature than the 165☏ (74☌) you’ve always used, and that’s fine however, if you are willing to do some research to validate and experiment with what I’m telling you, you’ll find that lean white chicken is so much better at slightly lower temperatures. Maintain 155☏ (68☌) for only 60 seconds, and it’s also safe. What makes it safe is when the number of bacteria gets down to an acceptable level where it can no longer make you sick.įor instance, if you maintain the internal temperature of the chicken at just 145☏ (63☌) for 10 minutes, it will be completely safe to eat. The USDA says chicken is safely done at 165☏ (74☌) however, if you continue to study the science behind this safe temperature for chicken, you will find that the bacteria begin dying when the heat reaches 145☏ (63☌). Some Food for Thought about Chicken and Safe Temperature
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