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Smoked chicken halves

post #1 of 9
Thread Starter 
Today I smoked some chicken halves for the second time in my life and first time on the smokette. The first time I did them it was many years ago and the first time I smoked anything. I figured it was littered with rookie mistakes.

This time I did some research and went with a slaughterhouse brine, my standard rub, and some cherry wood. They cooked rather quickly at 250 degrees hitting 165 in just under 1.5 hours.

They were quite juicy, but just like the first time I smoked chicken I felt the smoke was too overpowering. I used just 2 oz of wood. Maybe for my liking it is best to use the chicken in another dish like enchiladas.
post #2 of 9

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I don't think you smoked any chicken.......there's no Pictures :hit:

post #3 of 9
Thread Starter 
I hear you. I didn't get any pictures because things got a little rushed once the chicken got done faster than expected. I still have one half left that I will use for something. Maybe enchiladas.
post #4 of 9

Novi , sounds good but we like to see the end product , off the Smoker or Plated . Just make us Salivate .:drool

post #5 of 9

What kind of wood did you use?  You said overpowering.........wondering what wood choice you went with.

 

Scott

post #6 of 9
Thread Starter 
Cherry.
post #7 of 9
Thread Starter 
Used the leftover chicken in enchiladas. These were quite tasty with the smoked chicken.

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post #8 of 9

Great way to do left over chicken for sure!!!  Looks tasty!!! Reinhard

post #9 of 9

Congratulations on a good smoke and pass me an enchilada!

 

Disco

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