Newbie Chicken ?'s

jax8902

Newbie

Original poster

Jun 7, 2012

18

10

Jacksonville, FL

• Jul 20, 2012

• #1

Hey guys a few questions, I plan on smoking a beer butt chicken this weekend on my ECB and it's the first time I will be doing that. I have been looking around but haven't really seen a clear answer but I'm probably looking in the wrong areas;

1) What is a good recipe to use for a brine?

2) Should I put a butter mixture under the skin if I brine?

3) Temperature of the grill? I've seen from 225 to 300*

Any other helpful tips?

Thanks! 

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jul 21, 2012

• #2

Here's my Brine and Rub. You can mix some rub into soft Butter and apply it under and on the Skin... If your Smoker will go to 300*F do so. The Chicken will have a Crispy skin out of the smoker without messing around with a Grill or Hot Oven. You are looking for a Breast IT of 165*F and Thighs at 175*F. The Brine will add flavor and give you some wiggle room if you need to leave the chicken in longer to get thighs to 175*F...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Jul 21, 2012

• #3

A basic brine is for every gallon of water: 1 cup sugar, 1 cup kosher salt (or 1/2 cup table salt), plus anything you want to season it with; the possibilities are endless.  I can tell you from experience you can make the flavor of the brine pretty strong because your final cooked product will be much milder.  I use an nsf food-grade 5-gallon bucket and refrigerate for 24 hours, and for food-safety you would obviously chill the brine down after dissolving the ingredients before you add your meat.  Good luck! 

 

jax8902

Newbie

Original poster

Thread starter

Jun 7, 2012

18

10

Jacksonville, FL

• Jul 21, 2012

• #4

Thanks guys! just put them in the brine for tomorrow! 

 

jax8902

Newbie

Original poster

Thread starter

Jun 7, 2012

18

10

Jacksonville, FL

• Jul 21, 2012

• #5

Just thought of another question, what wood do you guys prefer to smoke it? I have apple mesquite and hickory on hand 

-Steven

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Jul 22, 2012

• #6

Poultry is pretty forgiving in that department by it's self.  I match wood flavors with whatever I've seasoned the bird with however, it's hard to go wrong with the apple and hickory combination.

 

yakdung

Newbie

Jul 20, 2012

9

10

Houston, Texas

• Jul 22, 2012

• #7

I don't brine I inject. Chicken skin is tough as a wet suit.

 

jax8902

Newbie

Original poster

Thread starter

Jun 7, 2012

18

10

Jacksonville, FL

• Jul 22, 2012

• #8

Thanks for all the tips guys, I was able to get my smoker up to 300 (I have an ECB) but wasn't able to keep it there long. I tried the minion method for the first time and I must have put too much on the outside. The birds are in, and I am watching the smoker temp carefully. Is 250 an ok temp to do?

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jul 22, 2012

• #9

250*F is fine. It will just take a little longer than at 300*F...You may need to finish the last 10* IT  in the Oven to crisp the skin...425-450*F for 10 minutes should do the trick...JJ

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Jul 22, 2012

• #10

250 is an acceptable temperature.  It breaks down like this; if you want crisp skin do it at higher temperatures and keep in mind it will cook faster so you will need to monitor it more closely not to overcook it.  I do not care about the skin so I do my chickens at lower temperatures just like everything else however, I am not convinced the lower temps make any real difference to the meat because if I can grill a lean breast at 400+ degrees and it still comes out moist because it wasn't overcooked this tells me it's personal preference which you do, as long as you know what you are doing.  :)

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Jul 22, 2012

• #11

yakdung said:

I don't brine I inject. Chicken skin is tough as a wet suit.

Click to expand...

That skin won't stop the flavors of a brine from getting in.

 

yakdung

Newbie

Jul 20, 2012

9

10

Houston, Texas

• Jul 22, 2012

• #12

To each his own. I have a method that produces consistent results and I'm sticking with it 

Take care,