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Rubbing a chicken

post #1 of 13
Thread Starter 

I am planning on doing my first chicken  tomorrow and have a question that I have not found the answer for. Most rubs, to be effective, they say to put it under the skin as well as on the skin. What is the best way to put it under the skin? All answers appreciated, thank goodness for this forum.

post #2 of 13

Just loosen the skin with your fingers and jub as far in as you can. //you might also try to brine it.

Happy smoken.

David

post #3 of 13

I like to mix my rub with softened butter, and shove under the skin. Be careful to not break the skin, but know you can get way deep in there, so don't stop too soon either.

post #4 of 13
Thread Starter 

I am debating about brining. On te weber recipe thing it mentions nothing about brining. What would you recomend for a brine?

post #5 of 13
The 2 chickens I've done, I've brined them overnight with a flavored brine, and they've come out great. So I'd say to brine, but others will say you don't have to. Brine one, and then the next one don't brine it, and see which one you like best.

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Edited by SmokinUT - 7/18/13 at 2:41pm
post #6 of 13

Mixing the Rub with Butter or Bacon Grease will hold it. Place about a 1/4-1/2" inch strip between your index and middle finger. Stick the two finger under the skin then use the index finger on your other hand to press on top of the skin between your other fingers and withdraw those two leaving the butter behind. You can now rub the surface to spread the butter around. Below are some recipes you may enjoy...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

 

Starting Two Days out...

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!

 
post #7 of 13
Thread Starter 

thank you but I am now out of time for brining as it is going on the grill in about 20 hrs. Unfortunatly I have to use the gas grill for the chicken as I am setting up my one touch silver to do ribs and I think I want the chicken at a higher temp than the ribs.
 

post #8 of 13
20 hours would be plenty of time to brine if you still wanted to. I've read that anything over 4 hours will both impart flavor and add to the juiciness. But if you don't want to brine, don't. The really are no rules. If this one doesn't turn out how you'd like, then use it as a learning experience.

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post #9 of 13

One of these day's I'll get off my lazy lard and brine my birds... But so far they always get eaten 

 

Bounty

Here are some examples of what David was saying to do.  ...only with a turkey.  Just think smaller.  biggrin.gif

 

http://www.smokingmeatforums.com/t/144962/lightbox/post/1019042/id/238991

 

http://www.smokingmeatforums.com/t/144962/lightbox/post/1019044/id/238992


Edited by BDSkelly - 7/19/13 at 5:24pm
post #10 of 13

There are numerous ways to prep fowl for smoking. If its your first bird I would recommend a minimalistic approach. You need to have a stable platform to know what the chickens are before you go off experimenting with brines and rubs and compound butters and injections, etc. Everyone will tell you what they think is best, 10 people 10 ways. Just smoke the chicken, it will be dang tastee believe me. The only thing I would recommend is some suntan lotion, some oil or any oil, just rub the bird down so the skin doesn't break and crack. Maybe salt and pepper on that. Then after you know what the smoke does to the bird have a nother and try a brine or an injection, or compound butter, or any number of of those with different spices, herbs, and veggies!

 

Experience the smoke with the bird first, so you have a good gauge to judge what all the other modifiers can do.

 

Oh and take notes. Write down what you do, what you got, what you like and didn't like, and what you want to change and or try the next smoke. The combinations are endless. If you do everything at once you don't know what you'd change or what it did or what you'd change. Set a good base point to start, you will have a delicious chicken with just salt & pepper and smoke.

 

Of course like the other folks here, its only my opinion and we all know what opinions are like.

 

Good luck however you go and enjoy the smoke

post #11 of 13
Thread Starter 

Thank you so much for all your advice. I got the rub in there. That was interesting because it was a 4lb bird and I have extra large hands. I see what you mean now with the butter. Next time. Everything is rubbed and resting in the fridge. The ribs go at 11:00am tomorrow and the bird goes on at 3pm and we will see what happens.  I may just have to figure out how to post pictures.
 

post #12 of 13

We love achievements, they are inspirational!

post #13 of 13

"

Quote: "I may just have to figure out how to post pictures."

 

icon_eek.gif Noooooo. You thought of not sharing Q-view, shame on youicon_exclaim.gif Go sit in the pb.gifuntil you figure it out , we have Rules.gif you know.ROTF.gif. Use our handy-dandy search tool and bring up posting Q-view. Easy and belive me you don't want worthless.gif.

 

Stan . . . biggrin.gif

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