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My first smoke

post #1 of 19
Thread Starter 

Ok so I got the smoker seasoned, Brined my chicken parts all night and now just put them in the smoker.

 

Brine was

Salt

Garlic powder

onion powder

apple cider/ water

brown sugar

fresh tarragon, oregano , Onion and Garlic

 

 

Rub was

 

Smoked Paprika

Onion an garlic powder

fresh ground pepper

Salt

 

Kind of new to this rub stuff and we are not fond of HOT spice.

 

Will post pictures IF it looks edible when I take them out in about 3 hours.

 

What is best temp to pull the chicken ?

 

 

Thanks Adam

post #2 of 19

I usually smoke chickens at 300 - 325 as my family like crunchy skin.  Good luck and enjoy this forum, lots of experts here.

post #3 of 19
Thread Starter 

Well turned out great will post pictures tomorrow

post #4 of 19

Hope to see the pics.

post #5 of 19
Thread Starter 

 

 

Ok trying this picture stuff again looks like I figured it out this time :)

post #6 of 19

Juicy meat?  Crispy Skin?  How did your rub taste?  I want more info because your chickens look awesome and I love the ideea of halving them.

post #7 of 19
Quote:
Originally Posted by Idaho View Post



Ok trying this picture stuff again looks like I figured it out this time :)

I think you got the smokin part figured out too ! That looks excellent !
What was that , 4 chickens ?
post #8 of 19

Nice job, looks great!!:drool:

post #9 of 19
Looks great
post #10 of 19
Looks awesome!
post #11 of 19
Thread Starter 
Quote:
Originally Posted by little smokey View Post
 

Juicy meat?  Crispy Skin?  How did your rub taste?  I want more info because your chickens look awesome and I love the ideea of halving them.


The meat was so moist you could have squeezed it out like a wash rag!!! Rub was good could have been crispier for my liking but everyone else here likes soft skin (YUK)  

post #12 of 19
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post


I think you got the smokin part figured out too ! That looks excellent !
What was that , 4 chickens ?


3 chickens halved and about 18 legs

post #13 of 19
Thread Starter 

This weekend I thawed about 25 pounds of Venison that I cubed and froze, Then I bought 35 pounds of pork butt. SO will attempt 25 pounds of summer sausage, 10 pounds of jerky sticks and about 25 pounds of breakfast sausage. Will keep you updated as I go.

post #14 of 19
Quote:
Originally Posted by Idaho View Post


3 chickens halved and about 18 legs

I thought they were breeding 6 legged chickens out there !biggrin.gif
post #15 of 19
Thread Starter 

Man would my wife like that. Kind of gives a funny mental picture of 6 legged chickens running around

post #16 of 19
Thread Starter 

Ok 5 racks of jerky in the smoker having a hard time keeping temps down, Have door part way open now. Meat grinder gave me some issues getting the summer sausage so will hold off on breakfast until I modify if more

post #17 of 19

:Ya gotta love 6 leg chickens  Miss Linda woulld love that as she loves dark meat. 

Gary

post #18 of 19
Thread Starter 

Well jerky still on there, I have 25 pounds of summer sausage to go, filled 7 big casings. May wait till tomorrow when the wind dies down keeping temps is tough today.

post #19 of 19
Thread Starter 
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