smoked chicken

brokenwing

Meat Mopper

Original poster

SMF Premier Member

Mar 30, 2010

258

27

Northern Maryland

• Jul 5, 2010

• #1

Well following tips brine, and injection this was the best chicken i have done so far.  The only thing I did not have was the apple cider, so I just used some apple juice.  Sorry there is not alot of qview, folks just ate it right up, but I still wanted to share.  Hope you all had a great 4th of july.

 

 

Last edited: Jul 5, 2010

mythmaster

Master of the Pit

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Mar 24, 2010

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Guthrie, OK

• Jul 5, 2010

• #2

It looks great from over here -- I love me some smoked chicken!!!

What kind of wood did you use?

 

fishwrestler

Smoking Fanatic

OTBS Member

Apr 4, 2010

646

34

Loomis,CA

• Jul 5, 2010

• #3

Looks fantastic.
Thanks for sharing

Robert

 

brokenwing

Meat Mopper

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Mar 30, 2010

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Northern Maryland

• Jul 5, 2010

• #4

I used hickory

 

mythmaster

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Mar 24, 2010

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Guthrie, OK

• Jul 5, 2010

• #5

brokenwing said:

I used hickory

Click to expand...

Awesome, I bet it was good!  I like to use Mesquite on chicken, but that's just me. 

 

brokenwing

Meat Mopper

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Mar 30, 2010

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Northern Maryland

• Jul 6, 2010

• #6

I'm with you there.  I got a whole bag of mesquite, and I forgot to use it.  Mesquite gives a great flavor with chicken.  The only problem i had was the maverick ET73.  Put it in the chicken, came back a half hour later and it said it was 160 degrees.  In a half hour no way, i have to figure out why it failed.  But other then that it was a great smoke, and i use tips brine religiously.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

14,477

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• Jul 6, 2010

• #7

Now your learning that some of the folks here specially tips and a few others. Personally if he said that he was smoking a Reebok I would have to see how he made it taste good because he could believe me. There's only a handful of folks here that I would hold in that high a re-cards.

 

Last edited: Jul 6, 2010

1974smokinsal

Newbie

Jun 19, 2010

19

10

Saint Louis Missouri

• Jul 18, 2010

• #8

is that a masterbuit smoker? how long and what temp did you smoke on?

 

brokenwing

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Mar 30, 2010

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Northern Maryland

• Jul 18, 2010

• #9

that is a masterbuilt smoker, and i crank the temp up as hi as it will go to smoke chicken.  I then put it on the grill to crisp up the skin.

 

eman

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Feb 3, 2009

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• Jul 22, 2010

• #10

brokenwing said:

that is a masterbuilt smoker, and i crank the temp up as hi as it will go to smoke chicken.  I then put it on the grill to crisp up the skin.

Click to expand...

same here, Except i use the broiler to crisp the skin. i usually use a double hand full of pecan chips w/ a palmfull of misquete mixed in when i do chicken.