Sunday Smoked Chicken

eccman

Fire Starter

Original poster

Feb 21, 2015

31

34

Concord CA

• Mar 22, 2015

• #1

I smoked a whole chicken today. The brine I made was sugar, salt, chili powder, smoked paprika, granulated garlic, fresh sliced jalapeno and water. I brined it for 24 hrs. I stuffed the skin with fresh jalapeno and onion before I put into the smoker.

I used beech chips and smoked it for just over 4 hrs at 230 degrees. This is the first time I used beech chips. It has a very light taste, good for chicken.

BeechSmokeChickenStart.jpg

• eccman
• Mar 22, 2015

BeechSmokeChickenStart2.jpg

• eccman
• Mar 22, 2015

BeechSmokeChickenFinished.jpg

• eccman
• Mar 22, 2015

 

• 

Reactions: disco

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Mar 23, 2015

• #2

That is a fine looking yard bird. How was the beech chips?

Happy smoken.

David

 

smokedude

Newbie

Mar 16, 2015

4

12

Miami, Florida

• Mar 23, 2015

• #3

Wow that looks delicious! Is that an 8 pounder?

 

eccman

Fire Starter

Original poster

Thread starter

Feb 21, 2015

31

34

Concord CA

• Mar 24, 2015

• #4

The beech had a very light flavor which is what I was looking for this time. I just finished making a delicious smoked chicken tortilla soup with the leftovers.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Mar 26, 2015

• #5

Nice looking Bird .

Tell us more about the process and Internal Meat Temps. (IMT)

Love the color...

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 26, 2015

• #6

Beautiful Color, Nice looking Birds

Gary

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Mar 26, 2015

• #7

Great looking chix!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 26, 2015

• #8

We eat a lot of smoked and grilled chicken, Yours looks great

Gary

 

eccman

Fire Starter

Original poster

Thread starter

Feb 21, 2015

31

34

Concord CA

• Mar 26, 2015

• #9

I brined the chicken overnight with fresh jalapeno, fresh onion, salt, granulated garlic, cumin, chili powder, paprika and sugar.

I used beech chips. I smoked it for 4 hrs at 225 degrees. At one point I open the vent and the temperature shot up to 400. But other then that it was at 225. I let it sit for 30-40 minutes and then cut into it. Great stuff.

Ian

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Mar 27, 2015

• #10

Nice Job!! 

A full smoker is a happy smoker

DS

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Apr 2, 2015

• #11

Nice colour on that bird!

Disco