Whole Chickens w/Qview

Discussion in 'Poultry' started by pineywoods, Jul 26, 2008.

  1. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    This is going to be a long post bear with me. I began by making up a brine the recipe given to me by Travcoman. I used a clean 5 gal. bucket with lid. Since doing 4 chickens I did a double batch. Heres the Brine recipe
    1 1/2 gal. Water
    1/2 cup Kosher Salt
    1/2 cup Dark Brown Sugar
    2 Tsp Garlic Powder
    2 Tsp Onion Powder
    2 Tsp Celery Salt
    1 Tsp Cajun Spice
    I then washed the chickens and cleaned the insides out well then sank them into the brine. I used a brick that I vacuum sealed in a bag to hold it all down and placed it in the refrigerator overnight. When I got ready to start my smoke I got the bucket out and took the chickens out and rinsed them off very well. Then placed them aside to dry a bit.

    While they were drying a little I went out and fired up the smoker. I used apple chips and smoked at 350* I then went back in and rubbed the chickens with some lemon pepper seasoning and some paprika.


    Continued in next post
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Then into the smoker they went

    I did not spritz or mop at all. Toward the end of the smoke I did open the door and snap this pic

    It took about 2 1/2- 3 hours for them to reach 167* internal. When they reached internal temps they were removed from the smoker and foiled. I allowed about a 15 minute rest. Heres a pic of a couple coming out of the foil



    Continued in next post
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    After the short rest I sliced up two for dinner and here they are

    After we ate I sliced the other two for lunches and freezing for Smoked Chicken Cesar Salads




    Personally I like the higher temps the skin seems to crisp up better and is edible. Thanks for viewing and happy smoking.
     
  4. tbucher1218

    tbucher1218 Smoke Blower

    birds look great.
     
  5. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Good lookin' birds

    Basically doing the same ... cept I 1/2ed my biirds.
    Points to ya.
     
  6. Looks good. I'll have to try it SOON.
     
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    pretty as a picture. Dancing chicks. nice job.
     
  8. Wow - Looks Great!
     
  9. cbucher

    cbucher Meat Mopper

    Good looking yard birds.
     
  10. nick

    nick Meat Mopper

    If it tasted as good as it looked, you had great grub Piney!
     
  11. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Instant Drool! Good lookin birds Jerry, and great pics!
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    They look wonderful Piney![​IMG]
     
  13. davenh

    davenh Smoking Fanatic OTBS Member

    Nice birds Jerry [​IMG]. I do all my poultry north of 300 now. I love those leftovers for sandwiches, nice smoky aroma when you open up the lunch bag [​IMG].
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice Jerry. Great QVIEW. THANKS!!
     
  15. flash

    flash Smoking Guru OTBS Member

    You eat too much.

    Oh, wait a minute. I do too [​IMG]
     
  16. bertjo44

    bertjo44 Smoking Fanatic

    Good job. Haven't done whole birds yet..........yet that is.
     
  17. richtee

    richtee Smoking Guru OTBS Member

    Nice post and pix...as expected from a Knight ;{) POINTS!
     
  18. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great Jerry. Can I have some?
     
  19. ezmoney

    ezmoney Meat Mopper

    GA
    Looks excellent! I've been wanting to try the higher temps!
     
  20. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Looks good brother [​IMG] Great q-view also [​IMG]
     

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