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First brined and spatched chicken with QView

post #1 of 18
Thread Starter 

Never brined a bird before, so put a chicken in the brine last night before bed.  Took it out about 11:00 this morning, spatched it and put a light sprinkle of rub on both sides..

 

Had the smoker holding steady at 325-330° and it was done in just shy of 3 hours.  While it was cooking I made a big bowl of macaroni salad (from scratch) and gathered up some maters from the garden.  I don't usually brag on my own cooking, but that chicken was the best I ever ate!  Definitely will brine the birds from now on!

 

I tore the skin on the breast getting off the racks, dang it!

 

post #2 of 18
Looks GREAT!! High heat is the only way to do birds.. Awesome job
post #3 of 18

Wow! that's some fine looking yard bird. If you have time to plan ahead, try letting the bird rest uncovered in the bottom of your fridge for 24 hours or so after brining. It's been my experience that it makes for much more tender, tasty skin.

Sure looks like you nailed this one though!!

post #4 of 18
What MD said....or at minimum dry the outside well. Next bird don't brine just do the same rub and temps and do a comparison to see if you can tell any difference... You might be pleasantly surprised.
post #5 of 18
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Wow! that's some fine looking yard bird. If you have time to plan ahead, try letting the bird rest uncovered in the bottom of your fridge for 24 hours or so after brining. It's been my experience that it makes for much more tender, tasty skin.

Sure looks like you nailed this one though!!

 

Thanks for the compliment!

 

Kind of a last minute decision and this bird was frozen when it went in the brine last night.  When it came out this morning it still wasn't thawed, so brought up the water temp just a bit by low heat on a stove burner.  Still had ice inside when I butterflied it though.  Left it rest for about an hour while the smoker got stabilized and it was pretty much thawed.

 

Good suggestion on the advance prep and I'll try that next time.  If it is any better than this attempt, you will deserve a medal for the suggestionfirst.gif

 

Got a big 'ol brisket in the freezer I need to experiment with soon

post #6 of 18
Quote:
Originally Posted by radio View Post

 

 If it is any better than this attempt, you will deserve a medal for the suggestionfirst.gif\

Ha!! the only medal will need to go to the cook. I didn't invent the drying the skin technique, I just know it works. Good luck with that brisket!

post #7 of 18

This chicken looks terrific. I'm afraid it made me drool on my keyboard though. Great job.

 

drool.gif

Disco

post #8 of 18
Bird looks great!!! But I have to question the cooking time. Spatched and cooking in a 325*-350* smoker/oven should put you closer to 1 1/2-2 hours tops. Are you sure your smokers therm is accurate?
post #9 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Bird looks great!!! But I have to question the cooking time. Spatched and cooking in a 325*-350* smoker/oven should put you closer to 1 1/2-2 hours tops. Are you sure your smokers therm is accurate?


Pretty accurate when compared to my cheapie Taylor digital with probe.  The discrepancy is in my preference for well done chicken, so the IT was about 195 rather than 160°.  That's why I tried the brining was to hold in as much moisture as possible taking it to that level of doneness and not drying out.  It was still very moist though, so the brining definitely worked!

I got deathly ill one time eating someone Else's undercooked chicken, so can't stomach pink meat in a yard bird even though I know it's done to 160°  Pink is for Beefbiggrin.gif

post #10 of 18
Case brine birds take longer. .. another reason I don't brine.
post #11 of 18
Radio why take them so high? Pink is smoke ring in the working muscles.. Legs and thighs. When the breast is 165 the thigh is 170.

Trust a Maverick and or instant read thermo.. Some idiot didn't use one and got you sick. Also resting the bird for 15 min gives carry over cooking and increases your IT even higher!

Treat yourself to a safe delicious bird at 165 in the breast
post #12 of 18
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Radio why take them so high? Pink is smoke ring in the working muscles.. Legs and thighs


I'm aware of the smoke ring, but when you separate the thigh from the body and pink juice runs out, I head for the toilet.  Not sure if it was food poisoning or what that made me sick on chicken before, but that sucker has got to be DONE to a crispy crunch for me to handle chicken since then

post #13 of 18
Quote:
Originally Posted by radio View Post


Pretty accurate when compared to my cheapie Taylor digital with probe.  The discrepancy is in my preference for well done chicken, so the IT was about 195 rather than 160°.  That's why I tried the brining was to hold in as much moisture as possible taking it to that level of doneness and not drying out.  It was still very moist though, so the brining definitely worked!

I got deathly ill one time eating someone Else's undercooked chicken, so can't stomach pink meat in a yard bird even though I know it's done to 160°  Pink is for Beefbiggrin.gif

 

Sounds like you've figured out the solution to cooking chicken to suit your taste. That's the most important thing, after all.

post #14 of 18
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Quote:
Originally Posted by radio View Post


Pretty accurate when compared to my cheapie Taylor digital with probe.  The discrepancy is in my preference for well done chicken, so the IT was about 195 rather than 160°.  That's why I tried the brining was to hold in as much moisture as possible taking it to that level of doneness and not drying out.  It was still very moist though, so the brining definitely worked!

I got deathly ill one time eating someone Else's undercooked chicken, so can't stomach pink meat in a yard bird even though I know it's done to 160°  Pink is for Beefbiggrin.gif

 

Sounds like you've figured out the solution to cooking chicken to suit your taste. That's the most important thing, after all.


I will definitely start easing up on the IT as I gain confidence in the cooker (and my cooking:-)  I still don't eat other folks BBQ chicken and have sent back more than one Col. Sanders plate for thighs that were too pink.  I used to love chicken, but that bout of sickness was bad JuJu and it took me a long time before I could even eat it again.

post #15 of 18
Radio.. Thank goodness for Thermopens and the like. It's too bad most back yard cooks don't know to cook by temp and get folks sick. I've heard stories like yours and it sounds like no fun!
post #16 of 18

MY T FINE!

Happy smoken

David

post #17 of 18

Very nice, Radio. The skin, looked great despite the tear . It will look a lot different later after the meal, so as long as it taste good, it's All good.drool.gif

post #18 of 18
Thread Starter 

Thanks for the words of encouragement guysBeer.gif  The leftovers sure made some tasty chicken salad.  Can't wait til the next trip to town and pick up some hamburger for smoked meatloaf.

Yeah, I live out in the sticksbiggrin.gif  10 miles to the nearest store, and 35 to a decent store

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