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Second full bird, with QView!

post #1 of 10
Thread Starter 
Here we go!

post #2 of 10
Thread Starter 


Through the exhaust hole! About 30 mins left...
post #3 of 10
Nice! Give a spatchcocked chicken a try sometime.
post #4 of 10
Thread Starter 
This one is
post #5 of 10
Thread Starter 








The bark was good, flavorful, but the meat was mushy. Kinda disappointing really!

I used another members recipe for the brine/marinade. With a few changes, but very close.

Brine/Marinade

1 gallon water
2.5 oz kosher salt
2.5 oz sugar
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp Cajun spice
1.5 tsp celery seed
1 bottle Catalina salad dressing
1 bottle Dave's hot sauce

I marinated 24 hours, it was suggested to marinate a full bird 48 hours, but I'm thinking the mushy meat may have been because of the long marinade and brine time.

Dry Rub

3/4 C sugar
1 T kosher salt
2 T black pepper
1 T garlic powder
1 T onion powder
2 T old bay
4 T paprika
2 t dry mustard
1/2 t ground bay leaves
1/2 tsp rosemary

I smoked about 3.5 hours over an Apple and hickory mix at 300°.

I'm also not sure I tasted any hint of the catalina dressing, or the Dave's hot sauce. I might try this one again someday, but shorten the brine time to only 12 hours.

Cody
post #6 of 10
I don't brine my birds. Unless you're buying them straight from the farm or right from your yard, they are all injected(enhanced) with a solution. I spatch 99% of my birds and have never had mushy meated one yet. What temp do you smoke poultry at? I run my UDS and Mini-WSM at 325+ to get the best results.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I don't brine my birds. Unless you're buying them straight from the farm or right from your yard, they are all injected(enhanced) with a solution. I spatch 99% of my birds and have never had mushy meated one yet. What temp do you smoke poultry at? I run my UDS and Mini-WSM at 325+ to get the best results.

This was a whole foods bird, according to the packaging there was no additives. The bird was previously frozen, that might have had an effect too.

I had the UDS holding steady at 300°, my last bird had great meat, but stretchy skin, this one had crapped meat but great skin. Got the" pop" bite through I was after.
post #8 of 10
Keep it simple, no brine. Simple rub of SPOG (Salt Pepper Onion Garlic) I add chipotle or paprika. Crank the heat 350. I'd spatch the bird. Use a 50/50 mix of cherry and pecan. Like I said I don't brine for the very reason that a lot of the brines break the meat structure down.
post #9 of 10
Quote:
Originally Posted by dirtsailor2003 View Post

Keep it simple, no brine. Simple rub of SPOG (Salt Pepper Onion Garlic) I add chipotle or paprika. Crank the heat 350. I'd spatch the bird. Use a 50/50 mix of cherry and pecan. Like I said I don't brine for the very reason that a lot of the brines break the meat structure down.


Have to agree. The last 3 times I have done chicken , I have stayed away from the brines. Best chicken I have ever had.

post #10 of 10

Whole and even half birds can be a challenge.  I don't care how or where you cook them?

 

Having said that, I like one sometimes.

 

My real reason for posting?

 

About 40 years ago, I fancied myself a pretty decent amateur photographer.

 

That shot through the exhaust hole is priceless!

 

Good luck and good smoking.

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