Newbie, 1st smoked chicken...w/Q-view

azbullfrog

Smoke Blower

Original poster

Feb 2, 2013

75

10

Chandler, AZ

• Feb 6, 2013

• #1

I thought I would post my 1st attempt at smoking a bird. Any refinements in technique for the next go around are encouraged!

Just bought a MES 30, unmodified so far. Spatchcocked 5# bird in brine until tomorrow, then in the smoker at around 2:00. Hopefully have a delicious dinner around 4:30...more updates to come.

image.jpg

• azbullfrog
• Feb 6, 2013

 

smokey mo

Smoking Fanatic

OTBS Member

Sep 18, 2009

475

15

North Oregon Coast

• Feb 6, 2013

• #2

Cant wait to see the outcome. As a side note I have never brined my chicken before.  I just put a very small amount of a spice and smoke it with alder at about 290*.  If the skin is still a little rubbery I will kick the heat up or put it in the oven at 325* for a few minutes to crisp it up.  Generally do not have much issue with the skin. They cook about 2ish hours till the IT of the breast and thigh is 170* then let it rest.

Good Luck and post more pictures.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 7, 2013

• #3

I've done several chickens because my wife likes chicken and I'm just tryin' to keep the peace!

I've done brined and unbrined and prefer brining!  I smoke my birds at 275- 300 in my MES or WSM to an IT of 165 then pull and rest.  Never had one come out anything less than perfect...once I got the method down that is...

The key is to find your groove, your taste, and stick with it, but don't be afraid to experiment!

Your bird looks great and I'm sure it's going to taste great.

BTW - what's in your brine?

 

azbullfrog

Smoke Blower

Original poster

Thread starter

Feb 2, 2013

75

10

Chandler, AZ

• Feb 7, 2013

• #4

3:15 in Arizona....running a little late :0)
Bird just went into 275 degree MES, preheated for an hour. Mesquite in chip bowl, watching for TBS.

Brined in Families Favorite Brine and rubbed with EVOO AND Bubba Chix Rub halved.

More to follow, thanks for any tips or input!

AZBullfrog

image.jpg

• azbullfrog
• Feb 7, 2013

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 7, 2013

• #5

Is Families Favorite Brine a brand or your family's favorite?

 

azbullfrog

Smoke Blower

Original poster

Thread starter

Feb 2, 2013

75

10

Chandler, AZ

• Feb 7, 2013

• #6

image.jpg

• azbullfrog
• Feb 7, 2013

5:30 coming out....dinner time to taste test!

 

azbullfrog

Smoke Blower

Original poster

Thread starter

Feb 2, 2013

75

10

Chandler, AZ

• Feb 7, 2013

• #7

I found the brine recipe on the forum here.

Consumption report:
Taste : ****
Texture: ****
Flavor: ****

Next time I think I'll preheat to 400 to compensate for big drop, and slow recovery time. Dropped to 200, took til 4:45 to get back to 250...

Good first smoke!

 

smokey mo

Smoking Fanatic

OTBS Member

Sep 18, 2009

475

15

North Oregon Coast

• Feb 7, 2013

• #8

come on now....you cant leave us hanging like that.

 No money shot? Was it juicy and tender and stuff...

gosh...now I'm gonna have to cook one and find out.

Well done and hope you enjoyed it. Good things are going to be coming out of that smoker.

And by the way, welcome to the forum!

 

cheapchalee

Smoking Fanatic

Oct 25, 2007

361

11

Thailand

• Feb 10, 2013

• #9

Nice looking yard bird there.  Haven't tried the beer can chicken yet, but several people on here like it.  Thanks for the qview.

Chalee
 

 

nutzio

Newbie

Jan 13, 2013

11

10

Northern Panhandle of WV

• Feb 11, 2013

• #10

Randy Deremiah said:

I found the brine recipe on the forum here.

Consumption report:
Taste : ****
Texture: ****
Flavor: ****

Next time I think I'll preheat to 400 to compensate for big drop, and slow recovery time. Dropped to 200, took til 4:45 to get back to 250...

Good first smoke!

Click to expand...

brine recipe ? do I search on the chicken forum or some other part of this website?  Still new here so still trying to navigate around.this huge website

I am prepping my 8.74 lbs roaster.  obviously unbrined using BillyBones BBQ rub and placing pads of amish butter under the skin.  The rub was bought at Cabelas in Wheeling WV with my gift card for renewing my membership to the NRA event.

planning on using pecan and maybe some apple chips in my MES30 @ 275*

 

azbullfrog

Smoke Blower

Original poster

Thread starter

Feb 2, 2013

75

10

Chandler, AZ

• Feb 11, 2013

• #11

I'll try to dig the brine recipe up for ya