Brand New to Smoking

paul n

Newbie

Original poster

Mar 9, 2013

7

10

Clarksville, TN

• Mar 9, 2013

• #1

Good day all,

     I am a very proficient griller, however I am brand new to smoking.  Tomorrow I plan to do beer can chicken and would like some tips.  Any and all advice is welcome.  Temp, time, rub, injection I mean anything.

Thanks!

 

kathrynn

Legendary Pitmaster

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Jun 13, 2012

9,442

121

Madison, AL

• Mar 9, 2013

• #2

Hi Paul.  Welcome!  Would you please pop over to Roll Call and introduce your self to everyone?

http://www.smokingmeatforums.com/f/133/roll-call

I haven't done the Beer Can Chicken before....but it looks great!

Others will chime in soon!

Kat

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Mar 9, 2013

• #3

Morning Paul........

I love B/C chic......in fact I have a cookbook of nothing but B/C recipes. There is endless recipes and twists to this tasty bird.

I will give you "one" of my favorite ways to do them. First I bought a B/C chic holder at Wal-Mart (actually.....6 of them for doing a bunch at once). I brine my birds for about 3 hours or so.......take them out and rinse well....season the birds inside and out with my chic rub and add some rub to a half filled can of beer. Beer can in the holder......chic on the beer can......and into a 300 degree smoker for about 2 1/2 hours or until the IT is where you like it. Peach, apple, cherry.......any fruit wood is my choice.....with a tiny bit of oak. After about an hour I baste with a little more beer about every 20 min. or so.....usually the last 1/3rd of the can of beer I'm drinking.

I think you will be hooked after trying yard birds this way.

Brad

 

paul n

Newbie

Original poster

Thread starter

Mar 9, 2013

7

10

Clarksville, TN

• Mar 9, 2013

• #4

Thanks alot Brad.  Might I ask what your brine is?

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Mar 9, 2013

• #5

Hey Paul.......I use Mad Hunky for one.......or mix up my own. Two to one....sugar and salt.....a little pepper and garlic powder......sometimes a little honey and/or brown sugar.....mainly the KISS method (keep it simple). Most of the seasoning is in the rub..

Brad

 

chef jimmyj

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• Mar 9, 2013

• #6

Welcome to the SMF Family...I don't want to jump on Brad's Toes, but I thought I would jump in here. This is a Brine and Rub that is popular here and definitely a hit with my family. I designed them to work together to give a great result with Chicken and Turkey but several guys have used it with Game Birds as well...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

1/2C Brown Sugar, Optional

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 or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!

 

paul n

Newbie

Original poster

Thread starter

Mar 9, 2013

7

10

Clarksville, TN

• Mar 9, 2013

• #7

Excellent!  What about adding anything to the beer can and/or inside the chicken?

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Mar 9, 2013

• #8

JJ......no worries. I was looking for that very same recipes but I have put them somewhere safe.....now I can't find them. I'm sure SMF has hundreds of great recipes for birds.

Brad

 

chef jimmyj

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• Mar 9, 2013

• #9

Paul, you didn't say if you were using the Electric or Grill to Smoke with. Brads suggestion of 300*F to Smoke is a great one but most electric smokers won't get that hot. You can do the bird at any temp over 225*F and take it to an Internal Temp of 155*F measured in the Breast then go into a 425-450*F OVEN to Crisp the Skin and finish the cooking to an IT of 165-170*F. Don't forget to check the IT in the thick meat of the Thigh close to the Carcass, near but not against the bone. I like the thighs at 170-175*F...JJ

 

chef jimmyj

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• Mar 9, 2013

• #10

Sure Dude, put some rub in the Cavity and a Tbs in with the Beer...JJ

 

paul n

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Original poster

Thread starter

Mar 9, 2013

7

10

Clarksville, TN

• Mar 9, 2013

• #11

Thanks for all the advice.  I haven't decided if I'm going to use the smoker or the grill.  It all depends on the weather tomorrow.  Any suggestions on what type of beer works best?

 

chef jimmyj

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• Mar 9, 2013

• #12

What ever you like to Drink works best...I like Yuengling Lager so that's what I use...JJ

 

paul n

Newbie

Original poster

Thread starter

Mar 9, 2013

7

10

Clarksville, TN

• Mar 11, 2013

• #13

Alright, It turned out pretty good.  I ended up using the electric smoker due to the weather.  It went for about 3 1/2 hours at between 275 & 300.  I would have liked the skin a little crisper but I had no complaints.  I forgot to take the picture until after we had torn into it.

DSCN1688.JPG

• paul n
• Mar 11, 2013