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Cured / Brined Chicken Smoke!

post #1 of 8
Thread Starter 
I picked up 4 whole birds last weekend. I put the birds 2 per bag) into 2.5 gallon zip locks. I poured a gallon of Pop's brine in each bag. They went into the fridge on Monday night.
post #2 of 8
Thread Starter 
This morning, i took the chickens out of the fridge, drained them and rinsed them well. I dryed them with paper towels and let them sit at room temp for a half an hour. I then coated the birds in yellow mustard and applied Bubba Chix rub, minus the allspice (didn't have any). My dad brought over a wild turkey that he brined, but I have no clue what he used, so I will just comment on the chickens. Into the smoker at 9:30 this morning. Using hickory and keeping it around 230 until the IT hits 165. As I used cure on these birds, they should have a hammy taste. Looking forward to the results, which I will gladly share.

post #3 of 8

It looks good. I like a cured bird.

Happy smoken.

David

post #4 of 8
Thread Starter 
Just pulled them out. Wow. Falling apart and the best smoked chicken I have had. I will never not cure again. Love the ham taste and texture. Will be having one for dinner with some cornbread!

post #5 of 8

They look great I've had Turkey that was cured before, it also tasted more like Ham.

post #6 of 8

Nice looking birds,  good job

 

Gary

post #7 of 8
Looks like some tasty birds!
post #8 of 8
Thread Starter 
Thanks. I cant stop sneaking bites. I put one and a half in the fridge for dinner and vac sealed the rest.
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