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First few smokes.

post #1 of 10
Thread Starter 


I tried to be practical and disciplined so rather than ruin a $30 brisket I started out with chicken quarters. Mesquite chips and a light rub. I stayed up until 1am waiting with great anticipation. I'd give them a B- compared to other smoked chicken I've had. A good start I think.
post #2 of 10
Thread Starter 
Next was the first third of a 15lb brisket. I went too heavy on the rub but it was a good result all in all with greens, slaw and cornbread. I liked the hickory chips a lot.

post #3 of 10
Quote:
Originally Posted by whatsfordinner View Post



I tried to be practical and disciplined so rather than ruin a $30 brisket I started out with chicken quarters. Mesquite chips and a light rub. I stayed up until 1am waiting with great anticipation. I'd give them a B- compared to other smoked chicken I've had. A good start I think.

Did you brine the chicken? The extra moisture will help overcome any cooking mistakes you might make. 

post #4 of 10

Also, it looks like you are using a MES unit. There are a lot of MES users on here that have posted some great how-to info. Use the search bar to find MES smokes to help give you some ideas and tips. Good luck.

 

Bearcarver uses an MES and his step by step instructions are great:

 

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

post #5 of 10

Good job !!   It takes a few smokes to get comfortable and know your smoker

 

Gary

post #6 of 10
Thread Starter 
I brined the chicken overnight in pink salt with a little onion and garlic. It stayed very moist and I find the quarters to be very forgiving especially when I grill.

Thanks for the link. I was just looking at some salmon there.
post #7 of 10
Thread Starter 
This flat cut is the last piece I had in the freezer. Just under 4lbs and at 126* after 4 hours. It should be done just in time for dinner. I've got to call the butcher to restock the freezer...

post #8 of 10
Quote:
Originally Posted by whatsfordinner View Post

I brined the chicken overnight in pink salt with a little onion and garlic. It stayed very moist and I find the quarters to be very forgiving especially when I grill.

Thanks for the link. I was just looking at some salmon there.

Looks good!! I think you'll find hickory a lot more palatable than mesquite, and other woods even more so. Chicken does very well with pecan or fruit woods
You mention pink salt. Are you referring to curing salt (cure #1, Prague powder etc...) or just the Himalayan pink salt like they sell at Costco?
post #9 of 10
Thread Starter 
It's pink Himalayan I got at Trader Joe's. I have some apple chips that I alternated with hickory on my last brisket just to experiment and a bag of cherry that I haven't tried yet. I was thinking that different fruit chips would also go well with pork and am eager to try out some different flavors. Thanks for the tip!
post #10 of 10
Quote:
Originally Posted by whatsfordinner View Post

This flat cut is the last piece I had in the freezer. Just under 4lbs and at 126* after 4 hours. It should be done just in time for dinner. I've got to call the butcher to restock the freezer...

 

Coming to your house for dinner   

 

Gary

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