Applying a binder to chicken after wet marinating
I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm facing is that I'm not able to get nice and consistent bark. I was wondering if applying a mustard binder as I would with something like ribs or brisket would help remedy this issue?
Best Answer
This is a good tutorial: http://www.wikihow.com/Apply-Dry-Rub-to-Chicken
2 things from the above link:
- Properly dry the meat before applying the rub.
- Let the meat rest a little while with the rub so that the rub re-hydrate a little bit and that will help it stick more to the meat.
So you will need to adjust your timing between getting the meat out of the wet marinade and putting it in the smoker.
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How do you get seasoning to stick to chicken?
To get seasoning to stick to chicken, first pat the chicken dry using a paper towel. Next, coat the chicken in a light layer of extra virgin olive oil. Use your hands to generously coat the chicken in the dry rub seasoning. Finally, cook the chicken, making sure to turn it as little as possible.What is a good binder for chicken?
A commercial butter sauce is poured on chicken breasts to be used as a binder. A dry rub is sprinkled on a chicken breast after a commercial butter sauce was put on the meat as a binder.Should I dry marinated chicken before cooking?
Key step: Always start with a dry surface on the meat so you get a sear, not a steam. Even if you marinate the meat, pat it dry before cooking.How long should dry rub sit on chicken?
For the best results, a rub needs time to work its flavor magic. So how long do you leave dry rub on steak, chicken, turkey, or pork? Allow the BBQ rub to rest on the food 15 minutes to 2 hours (and up to several hours if you've got time) before cooking.5 EASY CHICKEN MARINADES | Chicken Marination !! 🇮🇳
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Answer 2
From Wikipedia:
"A pellicle is a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere to the surface of the meat during the smoking process. Useful in all smoking applications and with any kind of animal protein, it is best used with fish where the flesh of, say, salmon, forms a pellicle, the surface that will attract more smoke to adhere to it than would be the case if it had not been used. Without a pellicle the fish would be inedibly dry from enough smoking to produce a tasty finished product. It is the pellicle which permits the transformation creating delectable smoked salmon."
Basically, after applying your dry rub, allow to dry in the fridge.
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