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Whole Chickens, Four Different Ways

post #1 of 12
Thread Starter 
I thought I'd try a few different methods today, all are just over 4lbs.

Chicken #1 Slaughterhouse Brine
8c water, 1/4c kosher salt, brown sugar, 2tsp garlic powder, onion powder, Cajun seasoning, celery seed. Brine 12 hr and rinsed. No additional seasoning

Chicken #2 Spicy Vinegar Brine
8c water, 1c vinegar, 1/4c white sugar, 2T paprika, chipotle powder, 1T garlic powder, 1tsp black pepper, white pepper, allspice, poultry seasoning. Brine 12hr and rinsed. No additional seasoning

Chicken #3 Injected
1stick butter, 1/2c beer, honey, 2tsp poultry seasoning, 1tsp Cajun seasoning, garlic powder, onion powder, 1/2tsp kosher salt. Approx 1/2 mixture injected throughout bird.

Chicken #4 Beer Butt
No seasoning at all. Coors Light

Smoke is Pecan approx 270F


post #2 of 12
Thread Starter 
Almost 3 hours exactly.
post #3 of 12

Anxiously awaiting the verdict.

post #4 of 12
There ya go, Nice Smoke! Should be some good eating!
post #5 of 12

Are you ordering right-to-left? .... 4, 3, 2, 1

 

#4 = beer butt, but it looks like the one on the far left is sitting on a beer can?   

post #6 of 12
Wow, what a lineup. Yep, waiting for the taste results.
post #7 of 12
Thread Starter 
Obviously the beer butt #4 in my lineup is the one standing up. It shared the cookie sheet and smoker rack in all pictures with #3 the injected chicken. On the bottom rack and as they appear on the cookie sheet, left is #1 brine and right is the #2 brine.
post #8 of 12
Thread Starter 
The total store bought weight for all 4 chickens was 16.50lb, total combined yield was right at 8lb.

I could definitely tell the texture difference in both brined birds. It made the meat softer and carried sweetness to the meat. Of the two, the slaughterhouse brine had more flavor. The chipotle powder carried a nice spice to that chicken, I think I'll add the chipotle powder to the slaughterhouse brine recipe for future smokes.

In a blind taste test, my wife and I both picked the injected bird, #3. Overall it just had more character from the honey and Cajun seasoning. I suppose a guy could accomplish the same affect if this was just applied as a finishing sauce. For some reason I don't like poking holes in meat, although I just used 1 injection point per side with angled deliveries.

I think next time I run a few chicken/turkey's ill use the slaughterhouse brine, then baste with the injection ingredients and apply to taste as a finishing sauce after pulling.

Hope this helps someone else..I love the resources on this site.


post #9 of 12

I love side-by-side comparisons. It cuts out all the supposition and the fact you did a blind taste test just makes the results that much more unbiased. Great job, this is one of the best posts I've seen.:points:

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post

I love side-by-side comparisons. It cuts out all the supposition and the fact you did a blind taste test just makes the results that much more unbiased. Great job, this is one of the best posts I've seen.points.gif

Well thanks for the compliment. My pics aren't nearly as good as others, but hell it's from a phone.

My smoker is so big and the amount of time to do several pieces of meat isn't much more so I like to experiment...nice way to spend the weekend:grilling_smilie:
post #11 of 12

They all looked good  :icon_exclaim: 

post #12 of 12
I'll take a combo plate to go! Nice job.
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