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Smoking a couple of chickens need advice - Page 2

post #21 of 24

4 hours doesnt sound like very long, but there are many factors how big was the brisket? also, what temp did you cook it to and what was the temp inside your smoker? Are your thermometers calibrated and accurate? Either way, as long as they're fully cooked and taste good thats all that matter!

post #22 of 24
Thread Starter 

Liked it so much I did it again today! I used Famous Dave's Chicken Seasoning for the rub. I brined for about 18 hours. I cooked the chickens and used my new Maverick Wireless dual probe thermometer. The chickens reached 165 and 171 in the breast in just over two hours. Pretty quick I thought bought I checked the temp with my Taylor pocket thermometer and got the same readings so I'm gonna say it was accurate. Turned out GREAT!SMOKED CHICKEN.jpg

post #23 of 24

That's one smokin smoker. :)  Nice lookin food!

post #24 of 24

The confusing part for me is how the times differ. I only smoked the chicken for 2 1/2 hours, and it was done according to sight and the thermometer. The Brisket only cooked for 4 hours and was done and very good and tender. Why do some smoke for soooooo long like twelve hours for a brisket?

 

I smoke my brisket for 12-18 hours, depending on when it will be eaten. Mine cuts like butter when it is done. I ate at a local restaurant and their menu says their brisket only cooked 6 hours. It was tasty, but a bit chewy compared to mine. The longer it cooks, the more the meat fibers breakdown. But if you enjoyed it, that's all that matters, right?!

 

 

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