Just got finished eating my first smoke!
I chose to smoke two whole store bought chickens (minimally processed) in my new vertical propane smoker (smoke hollow 44). I brined the chickens for 4.5 hours, my ingredients for brine were: 1 gallon of water, 20 chicken bullion cubes, approximately 2 TBS of onion powder, garlic powder, celery powder, black pepper, turbinado sugar. Rubbed them with a mixture of garlic powder, onion powder, celery powder, cayenne pepper 40k, sweet smoked paprika, turbinado sugar. Stuffed them both with half of a sweet Vidalia onion. Used store bought hickory chunks. Cooked them at a temp of ~265* till they reached internal temp of 160*, then I wrapped them in foil and let them sit for at least 15 mins. The first chicken finished in 3.5 hours, and the second took an extra 30 mins. We ate the second one, I haven't cut into the first yet.
Chicken #2
Chicken #1
Mac-N-Cheese
Plated
Chicken juice from the foil, and the centers of the onion.
Me Smokin' ;p
(p.s. no make-up and hardcore Nerd glasses)
Time for the questions.
Why no smoke ring?
My chicken was so moist it was bordering on mushy. Why?
What do folks do with Chicken Juice? It tastes so good, I didn't want to throw it out!
No worries about the white cheddar mac-n-cheese, it was awesome!
I chose to smoke two whole store bought chickens (minimally processed) in my new vertical propane smoker (smoke hollow 44). I brined the chickens for 4.5 hours, my ingredients for brine were: 1 gallon of water, 20 chicken bullion cubes, approximately 2 TBS of onion powder, garlic powder, celery powder, black pepper, turbinado sugar. Rubbed them with a mixture of garlic powder, onion powder, celery powder, cayenne pepper 40k, sweet smoked paprika, turbinado sugar. Stuffed them both with half of a sweet Vidalia onion. Used store bought hickory chunks. Cooked them at a temp of ~265* till they reached internal temp of 160*, then I wrapped them in foil and let them sit for at least 15 mins. The first chicken finished in 3.5 hours, and the second took an extra 30 mins. We ate the second one, I haven't cut into the first yet.
Chicken #2
Chicken #1
Mac-N-Cheese
Plated
Chicken juice from the foil, and the centers of the onion.
Me Smokin' ;p
(p.s. no make-up and hardcore Nerd glasses)
Time for the questions.
Why no smoke ring?
My chicken was so moist it was bordering on mushy. Why?
What do folks do with Chicken Juice? It tastes so good, I didn't want to throw it out!
No worries about the white cheddar mac-n-cheese, it was awesome!
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