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centercitysmoke

Fire Starter
Original poster
Jul 18, 2013
34
10
Philadelphia, PA
Trying this, so we'll see! I'm taking my first shot at chicken. I read around about the art of brining in general and decided I'm going to go for my own take here. So here is what I'm starting with:

1 5lb chicken for two

First step:
1 1/2 gallons water/ice
1 1/2 cups salt
1 1/4 cups brown sugar
2 TBS lemon zest
2 TBS coarse cracked pepper
A few sprigs of fresh rosemary, thyme, and a tad of marjoram


Had to add ice in because my fridge isn't super cold and I want to make sure I keep it under 40*

This will sit covered in the fridge over night and I'll update tomorrow


I put a pack of ice in a small plastic bag on top to weigh it down until it stays under
 
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Have 4 birds in the tub myself, going in the smokehouse in the am. I cured mine so going low and slow to take a deep smoke.
 
Making my mouth water Ikrus.

Woke up this morning and the digital therm was sitting nicely at 38*, I think it just needed to settle in. Analog was reading 37* after an hour last night. Bird's been under for about 13 hours now. Going to pull it out, wash it off for a few min and get it back in the fridge to dry off for another few hours. Hopefully it goes in the smoke around 2 today, and eating by 8 as long as she hits 165* by then.  Fingers crossed!

I was originally going to let it sit in the fridge to dry out all night again and smoke it tomorrow, but work calls tomorrow so we're bumping up the process a little bit. 
 




Ok here's where we're at!
Took the bird out this morning, dried off and let sit for a few hours in the fridge. Rubbed down with this recipe:

2 TBS onion powder
1 TBS cayenne pepper
1 TBS brown sugar
2 tsps garlic powder
2 tsps paprika
1 tsp ground coriander
1 tsp pepper
1/2 tsp salt

Sitting in the fridge while I light the smoker!
 
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im watchin!!  pulled mine from the brine this am, rinsed off real good  and put back in a bucket of ice water for 15 minutes  to equalize a little then in the smokehouse they went . 130deg for 1hr then to 150 and smoke will run thaqt for a few hrs then climb up to 200 until birds finish.
 
Make sure you get threw the danger zone if enough time.(40deg to 140 deg in 4hrs or less). When I do poultry that I haven't cured I run my temps high like 275-300 . 200/225 might be to low to keep safe.
 
Yep! Should I give it a spray down and kick it up or just go ahead and let it go the way it is? I'm trying to time it with some potatoes I've got
In the oven
 
Yep! Should I give it a spray down and kick it up or just go ahead and let it go the way it is? I'm trying to time it with some potatoes I've got
In the oven
I can't get my smoker hot enough to crisp them up so I use my grill to crisp it. I pull it just before serving and give it a couple of minutes per side till crisp. If you are just increasing the temperature in your smoker I don't have experience with that.

Disco
 
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