Deboned chix smoke w/Q-view

[dadwith4daughters]

Got started late yesterday with my chickens so I decided to debone them. Two whole birds. Thought maybe it would save on time and it really did. Had them done in about 1hr 45mins at about 250. Alder/Cherry. Brined for 2 hours. Here's the improvised technique:

Wanted them to hang so I took a couple chix leg holders and draped the chickens over them.
http://s248.photobucket.com/albums/gg162/elcmike1/?action=view&current=deboned2-1-1.jpg

http://s248.photobucket.com/albums/gg162/elcmike1/?action=view&current=deboned2-2-1.jpg

The finished product was very good. Moist except where the meat wasn't covered by the skin. Also, butchering was a snap. Pulled the skin and started slicing. I think the net weight might be more than had I left the bones. For those who want to try deboning, check out Youtube.

http://s248.photobucket.com/albums/gg162/elcmike1/?action=view&current=debonedsmoked-2.jpg

http://s248.photobucket.com/albums/gg162/elcmike1/?action=view&current=debonedsmoked-1.jpg

 

[mballi3011]

Your deboned bird look good weird but good. I have always used deboned chickens for stuffing them with a jambalaya or a boudin stuffing. Now I will have to check out this youtube deboning video for sure.