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My first smoke - whole chicken

post #1 of 8
Thread Starter 

Hi all! Finished my first smoke today. Made plenty of mistakes, but it turned out just fine. Read a lot of opinions about brining. I had a Perdue that was packaged in a little water, and I have two so I figured I would start with no brine & brine the next. I removed the backbone as was suggested in another post. Rubbed it down with some oil, pepper, garlic powder and salt. After an hour, I brushed on some apple juice. I kept brushing with juice when I checked the water. I forgot replace wood chips until I noticed no more smoke. I used half cherry and half apple. Took it out when temp hit 163 in breast & 170 in leg. I let it rest as long as my hubby would wait. Here are my results:

 

 

 

It was very juicy, but just enough smoke to taste... maybe I will remember to the chips next time!

 

Chrissie

post #2 of 8

Great job!   Looks damn tasty and I bet hubby was proud!   What kind of smoker ya using?  We love seeing peoples smokers too ;-)

post #3 of 8

That look great and if you have something you really enjoyed, write down what you did so it is repeatable. A lot of Whole Poultry these days are " Enhanced " aka. Injected with a salty broth solution. This is effectively the same as Brining. BUT...I want MY brine flavor in the meat and have found over the last 25 years that every time I Don't Brine I am not happy with the flavor or the Juiciness. Since I started Brining, I have many family members that will request my Chicken during a visit, even if I offer to make Steak or Seafood, they enjoy it that much. If you are interested below are my recipes...JJ

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

When you are ready for Turkey. Use the same recipes above but...Place a pan with some veggies under the Bird to make some Gravy. Here's a recipe. 

 

Smokey Turkey Gravy

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

 

post #4 of 8
That bird looks real tasty..... drool.gif Nice smoke ! icon14.gif
post #5 of 8
Thread Starter 

Thanks all! I am very happy with the chicken! I think I will try to brine next time. It was plenty juicy, but I wonder how the flavor will be enhanced with it. I will try your brine with brown sugar JJ! I will also remember to check the wood chips when I check water. I wrote down what I did, too.

 

Can't wait to try a turkey!!!

 

We have a 30" electric analog Smoke Hollow. I think the thermometer is off. I need to pick up something to check the temp soon. My hubby & I noticed that even on high, the temp gauge doesn't go above 220 or 250.

post #6 of 8
Look at getting a Maverick ET-732.... It's a dual probe therm, one for meat IT & one for smoker temp. A lot of stock therms are inaccurate ! I have a Mav & if somethin happened to it today.... I'd be ordering another today ! Just my 2 cents, hope it helps !
post #7 of 8

I concur with Chef JimmyJ, brining makes the chicken. The salt in the brine permeates the meat and gets where rubbed in salt can't, helping seal in the juices. Not my opinion, a scientific fact. Just Google "Does salt brine make meat retain moisture". Rinse brine off chicken after soaking, and don't use rub with salt or it will be too salty.

post #8 of 8

That bird looks delicious, Chrissie...nice first smoke!  I like to brine my poultry too...and I can highly recommend JJ's recipes.  I've tried many of them and they're all great!  Thumbs Up

 

Red

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