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Third Time Smokin Chicken, What you think?

post #1 of 10
Thread Starter 

Hey Everyone, So I smoked a Chicken for the third time today and I have to say it was yet another success. I had my Pops over and my wife made us some Panini's (Not Pictured) but here's the process below...

 

So I started last night by Making the Brine which I submerged the Chicken in Breast side down so as to make sure all the flavor was def infused into the breasts. I set it in the fridge and let it sit overnight. Don't mind the Negro Modelo's in the back, they aren't mine!

 

The Next Morning I started to Prep to Smoke, I cut up some Granny Smith Apples and Onions to Stuff in the Cavity of the Chicken, I think it tastes delicious with a nice smokey flavor...

 

Next, it was time to take the bird out of the brine and put it in my prep pan... IDK if you can tell but it's got some great infused color and really soaked up the juices. I'd say the Bird was in the Brine for about, 10 Hours.

I stuffed the Apples and Onions in the Cavity of the Bird...

And tied it closed...

Then put on my rub. I like to either use some olive oil from the bottle or a kitchen spray, this time I got a Kitchen Spray that's Butter Flavored from Trader Joes. It's mostly made of Canola/Sunflower Oil and I sprayed the entire bird down. Next I covered my bird with a Kicked Up Seasoned Salt I make then dusted it with a rub.

I chose Applewood this time, I usually use chunks/blocks but I've found that I can't really fit the big pieces in the drawer on my smoker that easily once I've got the heat pumping so I tried the Chips this time and I didn't have any complaints I just needed to make sure I was constantly burning wood so I kept adding it. It was easier to add though. That's for sure...

Instead of water, I used the Brine that I made for the chicken to sit in overnight. I think it helped to add flavor and keep things juicy as the drippings from the bird dripped back down into the Brine...

 

I'm using the Masterbuilt M7P, I'm a novice so I used the Propane burner as my heat source but it really does a great job of maintaining the heat levels I want.

Birds On... I smoke my chickens Hot at about 275-300.

1.5 Hours in I start checking temps, I checked the temp and I was at about 135. I left it on another half hour and it was at about 155 (in the breast).

Maybe another 15 -30 Min's or so later the Bird was ready to come off. I was at 165 on the nose and I took it off the grill.

After a 15 minute rest she was ready to eat and boy was she delicious. We had some smoked chicken Panini's and I'm ready to have some dark meat for dinner tonight at work.

All in all it was a good smoke. At just under about 3 hours I'd say with some Broccoli Slaw on the side, I've got a bird for dinner, sandwiches, and salad. This is a no brainer. I can't wait to dive into a Brisket or a Pork Shoulder my ribs are already damn good. What do you all think?

post #2 of 10
Looks tasty,nice job!
post #3 of 10
Nice job, Smokey , thanks for the look !

Stan
post #4 of 10

Looks good.

 

Just a tip, if you are looking to start some long smokes you might consider a probe thermo so you don't have to open the lid to check the temp. It makes life a lot easier. 

post #5 of 10

Tasty looking smoke!

post #6 of 10

Looks great! I've only smoked 2 chickens once, and they didn't turn out as good looking. I also stuffed with apples... Now I'm wondering if I could make an apple sauce with these after they smoke?

post #7 of 10
Thread Starter 

Do you mean like one of the one's on a Telephone cord looking gimmick...?

post #8 of 10
Thread Starter 

Did you Brine yours?

post #9 of 10

Looks tastey!

 

Happy Smoking,

phatbac (Aaron)

post #10 of 10
Quote:
Originally Posted by SmokeyJoe103 View Post

Do you mean like one of the one's on a Telephone cord looking gimmick...?


Yeah, that's what he's talking about.

Here's the subforum to check out all types of thermo's
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