First Q-view Post - Bock, Bock

[isutroutbum]

Smoked a couple of chickens tonight. Brined them for 4 hrs in the following:

2 gallons water
2 cups kosher salt
1/3 cup Worchestershire sauce
4 tbs black pepper
1 tsp poultry seasoning
2 tbs crab boil
1 tbs marjoram
1 tbs basil
3 tbs cayenne
1 tbs ground oregano

After I pulled them out of the brine and rinsed, I put Barbados rub on one and left the other one 'plain'.

Smoked, using straight pecan, for approx 3 1/2 hrs at 250, and then when internal temp w/at 155 I cranked it to 300 to crisp up the skin (I love the shoe leather!). Pulled it at 165 and let it rest for 20 minutes. Here are some pics:

The Brine


Post-brine w/one rubbed w/Barbados


'The Rig' (if you can call it that . . . it ain't pretty but does the job) smokin' away


Almost 'Money'


Done


Then, as a way to finish'er up, my wife made a white wine cream sauce(with shallots, tomato, oyster mushrooms, fresh basil, and of course, smoked chicken) pasta. Yuuuuummmmmmm!!!!


Thanks for lookin'!!

Best,
Trout

 

[ronp]

Nice. Thanks for sharing.

 

[fire it up]

Lookin good Trout.
Excellent job with the brine and smoke.

 

[bigsteve]

 

[cowgirl]

Everything looks mighty tasty!

 

[richoso1]

Great looking Q, and I really like your brine. Thanks for sharing your funtime with us at the SMF.

 

[smokebuzz]

VERY nice!!, That had better been Barilla pasta.

 

[old poi dog]

Great looking birds....and you got it done on a Weber.

 

[bassman]

Good looking smoke! I can hurt myself on a batch of pasta like that.

 

[rivet]

That's some good looking pasta! Congratulations to you on the smoke and your wife for the rest!

By the way...whats barbados?

 

[smokingd]

Those are some nice looking birds. I am going to have to try that brine

 

[grothe]

Great job on your first Qview....birdies look great!!

 

[isutroutbum]

Thanks everyone. I really appreciate your kind comments . . . especially since those are only the second and third chickens I've ever smoked. Gotta say, I might like them as much as country ribs.

Smokebuzz - it was in fact Barilla pasta.

Rivet - Barbados BBQ is a spice mixture that my bride picked up for me for Xmas last year. It's made by some company called Urban Accents. Kind of a semi-sweet + heat flavor. I really like it, and it worked well on the chicken.

Thanks again everyone!

Best,
Trout

 

[bigbaldbbq]

Great looking birds!

 

[wutang]

Great looking chickens! And the pasta sounds great.

 

[isutroutbum]

Thanks again for the kind comments everyone! We're still pickin' away at it . . .

Best,
Trout

 

[jdt]

good job on the birds, take that picture over to Dr Matt Frank in industrial and manufacturing systems engineering, his "black" lab does all kinds of weird stuff, they should be able to build a smoker alot cheaper than buying it, hawgeyes in ankeny has a 20 inch ranger like that for only $1845 lol.

 

[mballi3011]

Those are some nice looking and I bet tasting birds. Still mind blowing how you did all that on a weber. I cooked one those for years when I was a weee griller. Again nice job and thanks for the Q view.

 

[the dude abides]

Nice work Trout. I do everything on a Weber too. My grate has flip up sides which is very convenient for adding charcoal/wood. But I did just acquire a 55 gal drum that's sitting in my garage. That'll be a project for later this summer.

Points to you on your first Qview!

 

[isutroutbum]

Thanks again everyone!

Best,
Trout