Expert: John Langenfelder - 3/4/2008

Question
I have a gas smoker/bbq. I use a sweet brine for about 8-10 hrs. for chix qtrs. Usually do 12 @ a time in brine. I put smoke on them for the duration of cook time. Let it go for bout 4 hrs. or up to temp. The skin seems to shrink. Is there anything I can do to prevent that? I am big on my food looking good and that just isn't good enough for me. I also hold the chix in a roaster after I am done and when I put them in there they have a beautiful color but as they sit in there they turn darker and darker brown, to the point it doesn't look appealing to me. I need your expertise with this my friend!! I would appreciate your help. Thank you for your any info you can provide me. JD

Answer
JD,

I doubt that brining will make a difference.  In bbq competitions, we trim the meat off the thighs to wrap the skin around the meat.  There is little you can do to prevent shrinkage.  Of course wasn't it on Seinfeld that the cold salt water caused shrinkage...I am not sure what you mean by putting them in a roaster but they may be turning darker and more brown based on carmelization.  In competitions we grill our chicken.  Smoking generally turns the skin too rubbery.  Good Luck.