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1st smoked whole chicken (Q-view)

post #1 of 16
Thread Starter 
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Brining underway with the Slaughterhouse Poultry Brine by Tip Piper of Hillbilly Vittles.

Will start the smoke about 1-2P. That'll bring brine time to 10hrs-ish. Will update when I start the smoke.
post #2 of 16

Can't wait to see the finished product

post #3 of 16

I will be waiting

post #4 of 16

Right there with you Ahron!

 

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post #5 of 16

Me Too!

 

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TJ

No Creosote! A-Maze-N Smokers

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post #6 of 16

Awesome man, can't wait to see how it goes. I smoked my first one just Monday night and it was moist and juicy even without brining, but the flavor didn't penetrate the skin very much. The brining should help flavor the chicken for you, I'm going to try brining next time. Can't wait to see the results.

post #7 of 16
Thread Starter 
Ok....so I started at 4. This is what it looked like goin in

The rub:
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon ground black pepper
1/2 teaspoon allspice
1/2 Teaspoon Cayanne Pepper

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post #8 of 16
Man if it taste half as good as it looks your gonna eat well!
post #9 of 16
Thread Starter 
Thx!!!

Forgot to add...this is the beer in the butt. Didn't have cans so emptied and rinsed coke can and poured half in, consumed other.

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post #10 of 16
Thread Starter 
Pulled at 165* and cooling down...

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post #11 of 16
Thread Starter 
Ready for noms....

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post #12 of 16

WOW..  thats a familiar looking recipe you used there.

post #13 of 16
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

WOW.. thats a familiar looking recipe you used there.


Ha! Had no idea was urs til u posted this. Found it via google.

Edit: rub by jckdanls 07. ;)
post #14 of 16

Did ya like it ?   kinda like a taco seasoning

post #15 of 16
Thread Starter 
O ya. We're gonna take leftovers and make quesadillas with it.
post #16 of 16

Great job

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