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Tonight's Chicken

post #1 of 12
Thread Starter 

 

Here is my second attempt with my new smoker - chicken breasts w/rib meat

post #2 of 12
Looks good! What type of wood and smoker?
post #3 of 12
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks good! What type of wood and smoker?


I used an offset Brinkmann Outdoor Living Model #810-3016-S. I used mesquite wood.

post #4 of 12
Try some maple sometime. My favorite and usual mix is pecan and cherry. What did you season it with?
post #5 of 12
Thread Starter 
Quote:
Originally Posted by b-one View Post

Try some maple sometime. My favorite and usual mix is pecan and cherry. What did you season it with?


I used mesquite wood and marinated the chicken overnight in Stubb's BBQ sauce

post #6 of 12
Hi there, welcome to the forum. There is a lot of great advice to be found on here!! If I can suggest, try going to YouTube and watch a couple of videos on how to maintain your fire on a Brinkmann. Even though I have a different smoker than you and im a visual person, so watching videos on smoking meat helped me a lot. Mr b-one was asking "what did you season with" which he was referring to which kind of wood are you using to season your smoker. Seasoning your smoker means you will be burning wood and charcoal and possibly inexpensive cuts of meat a few times for a few hours to get a film in the inside walls of the smoker. If I can suggest, try going to YouTube and watch a couple of videos on how to maintain your fire on a brinkmann. A gentleman by the name of TRoy has an offset like yours (a yoder) who shows and explains what to do to maintain the fire. There are a few videos to look at.

One thing you do have to remember is that meat or chicken cooks to temperature. The second thing is to cook food at a high enough temperature (by looking at your smoker thermometer) and to cook the meat to an internal temperature (by using a probe thermometer)

By all means it's a learning process and it takes time, you will get the hang of it. We are from New Jersey as well so BBQ is a whole different ball game to us New Jersey people lol. Slowly its growing over here. You will be a pro in no time.

I hope this helps and the best of luck and patience.
Appwsmsmkr1
post #7 of 12

Looks great steve! What did you think of the flavor. Mesquite is a powerful wood. Usually for poultry the fruit woods give the best flavor without overpowering. I like apple and cherry mixed, but I may throw in some pecan. In the end though it is all personal preference, so if you liked the mesquite, then keep it up)

post #8 of 12
Thread Starter 

I liked it. I didn't detect any bitterness, but my palate is less sophisticated than most people here.

post #9 of 12
Not at all Steve. I was curious bc a lot of folks don't like mesquite. I usually use a bit of that along w hickory on my pulled pork. It seems like the general feeling among people on here is that it is too strong and earthy. End of the day it's all about personal preference.
post #10 of 12
Quote:
Originally Posted by robcava View Post

Not at all Steve. I was curious bc a lot of folks don't like mesquite. I usually use a bit of that along w hickory on my pulled pork. It seems like the general feeling among people on here is that it is too strong and earthy. End of the day it's all about personal preference.

 

Couldn't agree more...personal preference.  Whatever hits your palette right.  I don't hate mesquite, but just like other woods better.  Apple and pecan are my go-to woods for poultry and pork.  For beef, it's almost always hickory but if I have a little mesquite around I'll throw it in there, too.

 

Mesquite, to me, is a little like the argument between highland and lowland single malt scotch.  The highland is cleaner and sweeter tasting (fruit woods, by comparison), while the lowlands are earthier and peaty (mesquite).  The debates rage on both sides.

post #11 of 12
Quote:
Originally Posted by robcava View Post

Not at all Steve. I was curious bc a lot of folks don't like mesquite. I usually use a bit of that along w hickory on my pulled pork. It seems like the general feeling among people on here is that it is too strong and earthy. End of the day it's all about personal preference.

 

 

Quote:
Originally Posted by moozoo View Post
 

 

Couldn't agree more...personal preference.  Whatever hits your palette right.  I don't hate mesquite, but just like other woods better.  Apple and pecan are my go-to woods for poultry and pork.  For beef, it's almost always hickory but if I have a little mesquite around I'll throw it in there, too.

 

Mesquite, to me, is a little like the argument between highland and lowland single malt scotch.  The highland is cleaner and sweeter tasting (fruit woods, by comparison), while the lowlands are earthier and peaty (mesquite).  The debates rage on both sides.

Agree and agree. I have used pecan, peach, hickory, cherry, mesquite, apple, red oak, and white oak. Around here, all the BBQ restaurants and my family are oak smokers, so all of my smoking experiences were always oak. That is what I prefer. Doesn't mean it is best, it's just what I'm used to, and I LIKE IT.

post #12 of 12
Does anything, other than smoke and salt, actually penetrate bird meat?

Herbal steam, maybe?

No doubt I'd be happy to eat what looks as good as that. .

I'm one of those folks that doesn't care for Mesquite.
Too sweet.
But, then again, try to find a Mesquite plate that I left with food still on it.
You won't .

I'm the bass.
That's the bait.
I'm biting.

Nice looking food.
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