First time lets see what happens

Discussion in 'Poultry' started by kornchild82, Feb 3, 2015.

  1. First time smoker store bought Tennessee smokehouse rub and apple chips can't wait to see how it turns out. Finished product pics to come in a little while

     
  2. Those pics were 4 and a half hours ago finished product is gorgeous

     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good.

    How was the taste?
     
  4. That's some nice looking Yard bird 

    Gary
     
  5. About to find out lol
     
  6. Outside great but inside needs a flavor shot great smoke flavor though maybe Ill need to try to inject or brine on my second attempt still edible though will just need a dipping sauce but I'm learning and any advice is helpful for future smokes
     
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    WOW.. looks awesome... wondering if the store bought rub is on the salty side ??
     
  8. Not really salty at all
    :yahoo:
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Is salt listed first in the ingredients ??
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OMG....!! Its so purdy!
     
  11. Yeah chili pepper, black pepper, paprika, and mustard, salt, garlic , onion, brown sugar,
     
  12. Thank you lol
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    That's the order it's in on the label ??
     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    Looks awesome
     
  15. Yeah then it says
    Corn maltodextrin, sunflower oil, yeast extract, natural flavor(including smoke and malted barley whiskey extract) and citric acid
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Outside looks good. Can't see a reason for dipping sauce. Dry?

    Did you use a known thermometer to get the IT or the units. If its the units, did you calibrate it first? Its hard not to just fall in love with the plain chicken meat, its why I ask about the temps.

    You can inject, it's what I did all my life.... But its not as easy as you'd think to distribute it and not pool. Marinade it never really worked well for me. I came here and learned brining which does modify the flavor but seems to me to change the texture as well. I don't do it as much now that I have a good idea as to how to do it.

    Just another thought, I always smoke mine whole and I season/spice the cavity well before smoking. Rubs on poultry are usually just salt and pepper for me or maybe some Tony's. You can also use fruits and veggies to impart flavor by stuffing them in the cavity. Lemon, lime, orange, apple, plums, my favorite is apricot stuffed in a turkey. It was outstanding! You can also carry over a design taste like rubbing the cavity with sage, rosemary, thyme, parsley around Thanksgiving. See what I mean carry over the primary spices of the rest of the meal.

    Remember with smoking, especially with an electric its like the oven, you need not split the chickens like on a grill. Some spatchcock for greatter speed, but I always figure smoking and speed should never be used in the same sentence. Its not like a firebreather, you must keep the door closed. no spritzing, mopping or saucing till the very last.

    4 1/2 hours, that is definately smoking without speed. It must have been a large chicken. Most folks here, and I can't fault them smoke chickens high at about 275 box temp.

    Chicken is still my favorite ssmoke of all, you can do 'em fancy, you can do 'em simple, but when you justy do 'em right you can't beat that flavor.
     
    Last edited: Feb 3, 2015

  17. No it wasn't dry it was absolutely amazing with tenderness and juiciness the outside was flavorful the meat however juicy didn't seem to catch any of the flavors from the rub it had a great smoke flavor throughout the meat just seemed like I could do more with the internal meat taste that's where the dip I mentioned came in I threw some ranch on the plate and voila forgot all about the blandness but devoured half the chicken already
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ahhhhh.... so you did fine, just wanting more. When adding spice to the skin, it is basically for the skin only. It doesn't normally get thru the skin to the meat. Next time try using a compound butter between the skin and the meat. And don't get too carried away because it'll work. It will bring whatever you spice you butter up with thru and into the meat.

    Its really hard to have any left over chicken, and so many delicious things to do with it. You almost have to cook an extra to get any left over...LOL

    Grats on that first cook.
     
  19. Thanks can't wait to decide what's next on the smoke list :grilling_smilie:
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chickens look pretty good nice first smoke.
     

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