Chix and a Chuck for the FoodSaver
I made my weekly trip to my local grocery store to look for what was on sale this week. I saw whole chickens @ $0.67/lbs. I figured I hadn’t done whole birds in awhile, plus it’s always nice to shred or cut up and foodsave for pasta, salads, chimis, taco’s etc. Picked up 2 of these for a whopping $3.93 each. I also had picked up a couple 3 lbs Chucks at Costco a few weeks ago. So I took one out to thaw earlier in the week.
Decided to spatchcock and brine both of the birds since the last chicken I brined turned out so well. I have been meaning to Mad Hunky a brisket, but haven’t done one in so long, I decided to use it on the Chuck.
Cooking down some Slaughterhouse Brine (click for recipe)
The Birds @ $3.93 each
Costco 3lbs Chuck
Liberally covered w/ Mad Hunky, and wrapped for overnight. Usually I don’t do this with beef if the rub has a lot of salt in it
The 2 birds spatchcocked, and placed in the brine for the fridge overnight
The following morning, rinsed off the brine, and seasoned with Plowboys Yardbird
Here they are ready to go on the Drum. Using Kingsford Comp and Cherry wood chunks
The chuck the next day, getting to room temp so I can throw it on the top rack of the drum
Here’s the chuck about 5.5 hours later @ 161 degrees. Foiling with pepsi, parkay, and a lil more rub. Added a little salt at this point with some 3 Little Pigs Beef Seasoning
Here’s the birds out of the drum @ 165
Nice light pink smoke ring on a piece of the breast
Shredded down and ready for food saving
After hitting 195, and resting for an hour, here’s the chuck unfoiled
This thing was really tender. Much better quality than the Chucks I pick up @ Kroger
Shredded like it was stewed
Nice smoke ring
For dinner we cooked some Wild Rice, and reduced some cream of mushroom. Used some of the chicken.