Hey everyone - this is my first post besides the roll call and I thought I'd share my chicken. I bought myself a Brinkmann Gourmet Electric Smoker (the red bullet) back in November and have made a few things but so far mostly chicken. I get requests whenever we have a get together so I must be doing something right. :) I live in an apartment so this is my best option until I get a house down the road. I've read that you should brine your chicken, but I never have and haven't had a problem with drying out. It's been juicy every time. Thanks to everyone on this site that has posted how to's. I've learned almost everything I've done reading here first.
Here's a few pics of my process today. I usually rub the night before but today was a last minute smoke so it was about 30 mins before. My rub is a combination of Black's Dry Rub (From Black's BBQ in Lockhart, Tx), Gordon's Grub Rub, rosemary, thyme, garlic powder, and cayenne. I put olive oil on the chicken first then rub it down. More rub, minced garlic, and lemon juice goes in the cavity.
The first few pics are me getting ready to smoke. I fill my water pan with water, minced garlic, rosemary, thyme, and a bottle of Shiner Light Blonde (My favorite beer and a great flavor). I use a mixture of hickory and pecan wood chips that I put in mini-loaf pans and cover with aluminum foil. I poke just a few small holes in the top because it seems to burn longer that way.
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The next pic is the chicken - breast side down on the preheated smoker. It holds at about 225 degrees. I usually flip the chicken - breast side up about halfway through.
The next pic is about 1 1/2 to 2 hours in. Mouth was watering already! I flipped it over right after this. Then left it for about 2 hours more until I got to about 175 in the breast.
Here it is in all it's glory and so good. The first and second pics are right after I pulled it off the smoker. It was so juicy and tasty. Wanted to give you guys both sides of the chicken.
Here are the wings, breasts, and legs after I pulled it apart. And the next pic is more skin and the dark meat I shredded by hand.
I love smoking chickens since they are so easy and usually last me several days. I've been coming up with all sorts of recipes for leftover smoked chicken. So far the best is a smoked chicken tortilla soup! Hope you guys enjoy my first QView. Hopefully there will be more to come.
Here's a few pics of my process today. I usually rub the night before but today was a last minute smoke so it was about 30 mins before. My rub is a combination of Black's Dry Rub (From Black's BBQ in Lockhart, Tx), Gordon's Grub Rub, rosemary, thyme, garlic powder, and cayenne. I put olive oil on the chicken first then rub it down. More rub, minced garlic, and lemon juice goes in the cavity.
The first few pics are me getting ready to smoke. I fill my water pan with water, minced garlic, rosemary, thyme, and a bottle of Shiner Light Blonde (My favorite beer and a great flavor). I use a mixture of hickory and pecan wood chips that I put in mini-loaf pans and cover with aluminum foil. I poke just a few small holes in the top because it seems to burn longer that way.
The next pic is the chicken - breast side down on the preheated smoker. It holds at about 225 degrees. I usually flip the chicken - breast side up about halfway through.
The next pic is about 1 1/2 to 2 hours in. Mouth was watering already! I flipped it over right after this. Then left it for about 2 hours more until I got to about 175 in the breast.
Here it is in all it's glory and so good. The first and second pics are right after I pulled it off the smoker. It was so juicy and tasty. Wanted to give you guys both sides of the chicken.
Here are the wings, breasts, and legs after I pulled it apart. And the next pic is more skin and the dark meat I shredded by hand.
I love smoking chickens since they are so easy and usually last me several days. I've been coming up with all sorts of recipes for leftover smoked chicken. So far the best is a smoked chicken tortilla soup! Hope you guys enjoy my first QView. Hopefully there will be more to come.
