First Smoke

Discussion in 'Poultry' started by jseiber, Dec 15, 2007.

  1. jseiber

    jseiber Fire Starter

    Yesterday I took the new propane GOSM for a spin. I played it safe and only smoked a couple of 4 lb. chickens, and two fattys. I've been reading on SMF and other places about brining, so I give it a try. One bird was smoked only sprinkled with lemon pepper, the other was brined for six hours in a simple brine of 1-cup kosher salt / 1-cup sugar solution. I did it that way to compare the two together. I can tell you now, I will be brining all poultry in the future. It was like night and day difference between the two. I guess now it's time to start experimenting with the brine ingredients.

    The two fattys were good too, but I may have cooked them a little longer than necessary. Again, I was playing it safe and took them to 160 degrees before removing from the smoker. What do you guys recommend for a target internal temp on the fattys??

    Again,
    Thanks for all the info
     
  2. that is the only way i do birds is with brine as for fattys i have no idea congrats on first smoke
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on your first smoke on the GOSM. Regarding the chics... if you brine they won'y whine.
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    jseiber
    Congrats on a successful first smoke !!!
    Did you happen to take any pictures that you can share with us?
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Hmmm strange on the fatties. I take mine to about that. What temps didja maintain? High for the yardbirds? Maybe that's the answer? What was your complaint on them?
     
  6. jseiber

    jseiber Fire Starter

    I was able to maintain 240 to 250 degrees pretty much all the way thru. They may not be over cooked, because that was my first and I didn't know what to expect. When slicing with a knife, they (the fattys) just seemed a little dry around the outside edges. But they were delicious, so I can't complain. I just wanted to make sure that I wasn't cooking them too long.

    I didn't get any pictures this time, but I will try to get some on the next smoke.
     
  7. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Wonderfull news with the first smoke on the gosm.[​IMG]
     
  8. raypeel

    raypeel Meat Mopper

    Sounds like you did good John. Brining is the way to go.
     
  9. cman95

    cman95 Master of the Pit SMF Premier Member

    Good job man. Keep up the good work. I don't know if there is such a thing as a bad fatty! [​IMG]
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Congratulations on your smoke. Sounds good!![​IMG]
     
  11. pescadero

    pescadero Smoking Fanatic OTBS Member

    Well, if you brine the fattys they stay a lot more moist. [​IMG]

    OK, OK, bad joke !!

    I too, take my Fatty's to a target of 160F. I do spray or spritz toward the end. I always do it for flavor and looks, more than because I am worried about moistness.

    The Smoking Meat Time and Temp document says 225-250F, to an internal of 165F for Sausage. Says 225-250F to a internal of 170F for Fattys.

    You should have been right in the ballpark.

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