or Connect
New Posts  All Forums:Forum Nav:

Brined chicken

post #1 of 8
Thread Starter 

Hi, I'll be brining some chicken tomorrow to smoke the following day. I have two 6# chickens that I cut in half and 3 thighs. Any suggestions on time and temp would be greatly appreciated!   :icon_smile:

post #2 of 8

On the splits I would vote for 375 -400 till it hits 175 measured in the thigh. Should take around an hour if all goes well. Followed by wrapping and sticking n the insulated box for an hour. The individual thighs should be brought up to 160 prob take 15 mins or so. Best of fortunes.  

post #3 of 8

I typically smoke my chickens in the range of 350°-365°. I cook until the IT reaches 165°. Skin comes out good and crispy and the meat nice and moist. A few shots of the bird I smoked last night:

 

 

http://www.smokingmeatforums.com/t/158234/smokin-good-smoker-fried-spattlebird

post #4 of 8

Often times I start out low say 240° to get more smoke time. Then kick the heat us to 375° to crisp up the skin.

Happy smoken.

David

post #5 of 8
Thread Starter 

Thanks all for the info! Since my MES only gets to 275 I will smoke for say one hour and then into the oven to crisp and finish it off....  thumb1.gif

post #6 of 8

You gonna put a rub on the chicken?

How about spatchcocking the whole birds to help the cook?

 

Dirtsailor, yours looks nice and moist.  What rub did you use?

post #7 of 8
Quote:
Originally Posted by chestnutbloom View Post

Thanks all for the info! Since my MES only gets to 275 I will smoke for say one hour and then into the oven to crisp and finish it off....  thumb1.gif

I think that's a good plan. You'll get the nice smoke flavor and the good crisp skin. Smart thinking.
post #8 of 8
Thread Starter 

Okay so I brined some chicken overnight (about 15 hrs total) then lightly applied rub I had leftover in the cabinet.*


Stuck them in my MES for about 2hrs at 250-275.*

Used some mesquite chips.

 

Then I stuck them in the oven at 375 for about 15 mins.*

 

Thanks to all the info I got from this forum the finished product was juicy, crispy deliciousness! This was my first brine and I was worried about it being salty but it was not. Thanks everybody! 

Next up I'll brine a turkey I have in the freezer....:beercheer:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion