My first chicken

Discussion in 'Poultry' started by viciousgolden, Sep 24, 2013.

  1. viciousgolden

    viciousgolden Fire Starter

    I'm not sure why I'm even bothering to post this, but I'm just excited to smoke my first chicken and I had to tell someone.  LOL.  I feel like a giddy schoolgirl.  I've got my plans to brine Friday and smoke Saturday afternoon for dinner.  I'm going to use the Slaughterhouse brine recipe from here with a few minor modifications, brine for 8 hours, dry it, rub it, rest it, and smoke it about 275 until she's done.  My MES won't go over 275, so I figured that's a good number and I'll go by IT to tell when it's time to pull it.  

    It's hard not to get ahead of myself.  My son's first birthday in at the end of October and being Italian, I was going to have all the family over and make pasta and stuff because that's what we do.  But now, I'm actually thinking of doing tri tip and ribs or a butt or something.  I'm telling ya people, I got it bad.  I just want to smoke all the time.  It doesn't help that I spend all day on this site.  

    Smoke 'em if you got 'em.
     
  2. sounds like you got yourself a plan there. you can go lower on the temp if you wanna get a little more time in the smoke and just finish off on a grill for crispy skin. unless skin doesnt get eaten roll it the whole time in the smoke. apple wood and sugar maple or peach wood is awesome on chicken. we can understand your excitement, i feel like that everyday..i pretty much smoke or grill everyday... good luck and have fun. :)
     
    viciousgolden likes this.
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Yep, what T&B said.....enjoy the smoky ride. No reason you can't do all the pasta & stuff you normally would do for the family.....just add the smoked goodies. Nothing says you can't smoke some meatballs or Italian sausage to put out or some Cherry Bombs.....cherry peppers (an Italian fav, right?) stuffed with cheese and popped in the smoker then drizzled with a little olive oil....yum. Go for the 'wow factor' since it'll be a crowd......Willie
     
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  4. bkleinsmid

    bkleinsmid Smoking Fanatic

    How about some smoked chicken with fettuccine in a nice Alfredo sauce? 

    I will also put smoked Italian sausage links in my spaghetti sauce......

    How would you like baked Ziti with smoked sausage?

    So much pasta.........so little time......[​IMG][​IMG]

    Brad
     
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    And don't forget to take pics!

    [​IMG]
     
  6. dan - firecraft

    dan - firecraft Smoke Blower

    Once you get bit by the bug...nothing like it.

    Try some ABT's too....can't miss with those guys.
     
  7. viciousgolden

    viciousgolden Fire Starter

    I love it!  Thanks for all the replies.  It's awesome to hear from people so into this that they would respond to a thread with no real topic.  

    Great suggestions about smoking the sausage.  Any ideas on time and temp for smoking store bought sausages?  I don't make them from scratch.....  yet.

    I think I'm going to use Pecan and Apple wood for this.  Pecan has been my staple so far, and I either mix in apple or cherry.

    I'll have to take some pics this time.  I owe you guys some Q-View
     
  8. bkleinsmid

    bkleinsmid Smoking Fanatic

    VG.........

    "Great suggestions about smoking the sausage.  Any ideas on time and temp for smoking store bought sausages?  I don't make them from scratch.....  yet."

    I don't think I would try slow smoking sausage from the store........don't know if there would be any cure#1 in there mix. I think I would just grill them on the BBQ to get that flavor.

    A thought just landed.........maybe cold smoking them. I have never tried that one but I'm sure someone in here can help with that.

    Brad
     
  9. viciousgolden

    viciousgolden Fire Starter

    I think I want to do bacon before I do sausage.  I can't think of anything better than homemade bacon.
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    I'd agree with the safety aspect of the sausage....just get a good Italian one, hot or mild, and grill them up over medium or banked coals. They will look outstanding and taste pretty dang good. Costco has a very good brand with a low fat content of about 9 grams per link I think, as opposed to most that run around 25 grams per link.
     
  11. ive run store bought sausages in my smoker before no problem. even the ones from the meat counter where theyre supposed to be "fresh"..lol. i still roll em in smoke for a couple hours and then usually finish em up on my grill cuz i want that skin to pop when i bite into it.
     
  12. viciousgolden

    viciousgolden Fire Starter

    That may be fun to do one weekend.  get some store bought sausage, smoke them, and make a nice sausage and pepper sandwich.  I'll have to give that a try.  Any advice for time and temp on sausage?
     
  13. viciousgolden

    viciousgolden Fire Starter

    I'm excited to make my brine this evening and get her soaking.  The problem was I was reading too many threads on here and I started to worry that I needed pink salt, then I got confused between brining and curing.  I think I'm all straightened out now.  I just looked at the Slaughterhouse Brine recipe again and I'm feeling much better.  As far as I can tell, I won't need the pink curing salt until I start thinking about bacon.

    If I'm wrong on this, please let me know.
     
  14. no cure needed for the slaughterhouse poultry brine. at least that ive seen. hopefully someone else can chime in. cure is used for hams,sausages,and bacon and such. are you using the slaughterhouse poultry brine?
     
  15. dan - firecraft

    dan - firecraft Smoke Blower

    To be honest I have had a lot of luck with just salting over night and lightly covering. Then I will wash all the salt off and rub before cooking.
    Cleaner, easier, and with the reverse osmosis it really helps the chicken stay moist without "water-logging" it.
     
  16. viciousgolden

    viciousgolden Fire Starter

    yes, poultry brine.

    1 1/2 gallon water

    1/2 cup salt

    1/2 cup dark brown sugar

    and somes spices
     
  17. viciousgolden

    viciousgolden Fire Starter

    Well, I did it!  It came out amazing.  A little over 12 hours in the brine, and 3 hours in the smoker, finished on the grill.  For some reason, my MES had issues staying at 275, so most of the smoke was around 250.  But, it came out amazing.  Juicy, tender, and awesome.  I got some q-view for ya as well.  I didn't take too many pictures though.  I'm normally forget to take pictures while I'm doing something.


    Out of the brine and all rubbed up


    Working on some wood chips to try and get to TBS


    The finished product.  I was very happy with it.

    The only thing is that I think I'm ready to order an AMZN pellet smoker.  I got really tired of constantly tending to the wood chips, and the huge clouds of white smoke.  I will head to the site today and get one on order, along with a big bag of pellets.  

    Thanks for thanks for listening.
     
  18. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Your chicken looks fantastic!

    I love a good smoked chicken and think I will be smoking one today!

    Bill
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bird!
     
  20. viciousgolden

    viciousgolden Fire Starter

    Does anyone know how to get in touch with Todd about a pellet smoker?
     

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