or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked chicken-1st Time in over a year Q-view
New Posts  All Forums:Forum Nav:

Smoked chicken-1st Time in over a year Q-view

post #1 of 16
Thread Starter 
I decided to try some chicken quarters an legs on a slow Sunday. I put them in a salt/brown sugar water brine for two hours, put my homemade rub on the outside, then mixed melted butter with the rub and used a turkey baster to put the mixture under the skin. Since it's been so long since I have smoked chicken I did half regular dry rub and the other half dry rub/ dipped in a beer/bbq sauce mixture. The taste was hard to believe it was me that smoked it! It was smoked with apple and cherry wood. I will post pics to follow since my phone does not like doing pics and text at the same time (sorry In advance for cell phone pics). Let me know what you think!

Shelton
post #2 of 16
Thread Starter 

In the brine!

Rubbed and "injected"
post #3 of 16
Thread Starter 

On the smoker

Bottom is sauced, top is dry
post #4 of 16
Thread Starter 

Leg and thigh separated. Cooked to 170-175. Amazing flavor! I'm open to suggestions on making it better. Thanks for looking!

Shelton
post #5 of 16
Looks awesome, very nice smoke ! icon14.gif
post #6 of 16
Man that looks great.
post #7 of 16
Thread Starter 
Thank you! Both ways turned out great with the sauced peices being slightly better. I do believe I will sauce them all next time!

Shelton
post #8 of 16
I have never tried brining chicken. What temp was the smoker at?
post #9 of 16

Looks good ,Shelton. You haven't lost your touch :drool Thumbs Up.

 

Make it better , only suggestion I have is adding more flavor in the Brine ( Garlic , Onion , Old Bay , etc.).

 

Have fun and . . .

post #10 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I have never tried brining chicken. What temp was the smoker at?
I had the smoker at 250 for the first hour or so which got them to about 135-40 then bumped it up to 300 to finish them off and carmelize the ones I sauced. I poured the smoke to it all the way til the end and it was about the right amount of smoke flavor. Hope that helps!

Shelton
post #11 of 16
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Looks good ,Shelton. You haven't lost your touch drool.gif  icon14.gif .

Make it better , only suggestion I have is adding more flavor in the Brine ( Garlic , Onion , Old Bay , etc.).

Have fun and . . .

Thanks for the reply! I have to say I was very surprised by the outcome! This was the first time I have tried brining so I wanted to start basic so I wouldn't risk messing it up! I had a 1/4 cup of garlic powder measured out to put in with it but wussed out at the last minute and didn't do it lol. Is there a certain amount of each you would recommend for a mixture like I did (1 gal cold water, 1 cup salt, 3/4 brown sugar is what I did) or is it like anything else in the world of smoking; a trial and error situation? I am New to brining so I could use all the help I can get! I will have to do some research in the brine threads here too. Thanks again!

Shelton
post #12 of 16

Looks yummy.  I love smoked chicken. 

 

Scott

post #13 of 16

Terrific looking chicken. Great smoke.

 

Disco

post #14 of 16
Thread Starter 
Thank you all!

Shelton
post #15 of 16

Sheldon , I don't really hold to any specific amount of the 'flavor' I'm adding , and normally don't Brine , however . . .  the adventurer in me says "Experiment" . I'm a Garlic lover and use it very often in my cooking. So the introduction of a Spice or condiment would a benefit. JMHO :cool:

 

I like to marinate , and with that I have a little (lazy guy's trick). There are nights when the Grand Kids are over and usually Pizza rules , so when ordering I as for a bunch (8-10) of their Garlic Butter Sauce . I save the left-over ones for soaking Chicken and those little 'Ranch Steaks' . Gives a great Garlic kick. :drool

 

 

 

Have fun and . . .

post #16 of 16
Thread Starter 
Oldschool,
That is brilliant! I could drink that butter dipping sauce! (I shouldn't but I could lol). Thanks for the idea!

Shelton
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked chicken-1st Time in over a year Q-view