Smokin the birds

Discussion in 'Poultry' started by jay1340, Mar 3, 2016.

  1. jay1340

    jay1340 Smoke Blower

    Been awile since I added anything but that doesn't mean I haven't been smokin and eating good!
    Moved, so had to add wind dams around the bittom of the MBXL. Used some old tin and self tapping screws, worked great.
    Also quit using the skillet with wood chunks and finally put Todd Johnson's 12" tube to work. Much easier, except now I'm buying pellets.
    Picked up 6 birds at ALDI for 95¢lb. and a turket breast.
    Been reading about this spatchcock chicken thing, so one git that with some bird rub, one got bird rub, dad likes Tabasco so one got the rub and Tabasco. They all got butter under the skin.
    Three git the butter and Lemon Pepper season.
    The Gobbler breast got bird rub.
    Smokin along about 265*.
    The tube's running Jay's choice; huckory, peach and sugar maple. That combo may change in the future depending on taste.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice load! I've been using the tubes in my gas smoker for years. Just too easy to not too!
     
    jay1340 likes this.
  3. jay1340

    jay1340 Smoke Blower

    They all turned out great!
    The one with Tabasco, the smoking cancelled the heat but had a very mild Tabasco flavor. Dad said he'd like a little more, so next time I'll inject it!
    We didn't notice any difference with the spatchcocked bird. So, for the work involved will just do them whole from now on.
     
  4. jay1340

    jay1340 Smoke Blower

    Mom also made homemade bread!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking meal!!

    Nothing like Mom's homemade bread!

    Al
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Everything looks great. I noticed that your spatched bird wasn't laying flat. With a spatched bird, you need to lay them flat. that will even out the cooking and all the parts will be done at the same time. Well worth the less than 5 minutes it takes to cut out the backbone.



    A good injection to amp things up is Creole butter, beer, and Franks hot sauce.

    Creole butter:

    Melt butter and combine all ingredients. Mix with beer and hot sauce for injection. I use a 1:1 ratio of Creole butter/beer to hot sauce
    • 1 pound butter
    • 1 tablespoon Big Time BBQ Rub (or your favorite rub)
    • 1 tablespoon paprika
    • 1 tablespoon freshly ground white pepper
    • 1 tablespoon sea salt
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon dry mustard
    • 1 tablespoon freshly and finely ground black pepper
    • 1 teaspoon cayenne
     
    Last edited: Mar 4, 2016
  7. jay1340

    jay1340 Smoke Blower

    Well, no wonder!
    Thanks Dirt sailor!
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks like a lot of tasty birds!Thumbs Up
     

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