My first chicken

Discussion in 'Messages for All Guests and Members' started by dougbennett, Oct 18, 2007.

  1. dougbennett

    dougbennett Smoke Blower

    Yes, I've read the brining link, but I'd like some "real world" advice on whether to brine or not to brine.

    Also, what' the preferred wood?

    And how long should I allow at 300 degrees? Do I need to "mop" it like I do with pulled pork?
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I do like a chicken with a brine. Bullmastiff posted a few brine recipes in the rubs and sauces section that are very good.

    I like a hickory smoke with my chicken. I have a simple rub and recipe as well. Its at home so I will have to wait till I get home to get that to you.
  3. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Good questions.
    Personally, I do not brine anything. Personal choice (have to be aware of salt intake at my age).
    I tend to lean more to fruit woods these days. I've done chicken with hickory, but I lean to apple or cherry. I think it's a lighter smoke.
    As far as temps to crisp it up. I don't normally do that. I try and stay in the 215 to 225 range and take my time.
    I spray with apple juice and worchestershire after the first 45 minutes to an hour.
    I generally keep smoke on the bird til it hits 140.
    Hope this helps in some way.
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I think a lot of it is pesonal preference. I tend to do my birds with an apple/cherry mix alhtough I just ordered some orange wood that I plan to use for the thanksgiving turkey smoke.

    I always brine my birds. It adds a lot of moisture to the meat. I have a simple brine that I use most of the time:

    1 gallon of water
    1/2 c kosher salt
    1/2 c brown sugar
    1/4-1/2 c pure maple syrup
    fresh rosemary
    frshly ground blk pepper (opt)
    1/3 cup oj
    1 orange cut into 1/4's and squeezed into mix

    Cook the bird to an internal temp of 165-170 at the thickest part.
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    If I allow myself time, I brine, I can't begin to tell you the difference it makes. I highly suggest it! And that is my real world answer!
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Brine if you have time........if you don't, don't go away thinking that you shouldn't cook it regardless.

    Preferred wood........mild is better for my taste buds......real easy for the bird to get over powered with hickory. Apple is what I use most often......and I go light on the apple at that.

    Time.....go by temp not time........I like 165 in the breast personally.....time will vary on the size of the bird, is it on a can, spatchcocked, or something otherwise, and what temp you feel comfortable in calling it safe. I would say a whole bird at 300 plan on an 90 minutes or so, but that is just a swag.

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