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Brined/cured and smoked a couple of whole chickens

post #1 of 14
Thread Starter 
I brined/cured 2 whole chickens for 3 days and smoked them today.

I usually only do the brine and cure, but on one of the birds I added fresh basil, oregano, and rosemary from my herb garden. This produced a noticeable color difference between the 2 birds, and it imparted a nice flavor.



After sitting in the buckets for 3 days, I took out the birds, rinsed them off, allowed them to dry for a while in the frig, and then stuck them in stockinettes, and put em in the smoker. Note the color difference of the bird on the right, that's the one with the herbs in the brine.


I smoked these in my big electric at 225 degrees and used apple pellets in my new expanding A-MAZE-N pellet tube. The tube was still smoking when I pulled the birds out after 5 hours.




Whipped up some mashed potatoes, mixed in some bacon bits, and caramelized onions, and served!



The bride has been down for almost 2 weeks after back surgery, and she finally has an appetite again. I think she ate the entire breast!
post #2 of 14

Nice color on the birds. Wishing your Bride a full and speedy recovery...JJ

post #3 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Nice color on the birds. Wishing your Bride a full and speedy recovery...JJ

Thank Chef J!  She's on the mend, but it'll be quite a while before full recovery.

 

I love smoking birds after a brine/cure.  The flavor is amazing!

post #4 of 14

Man they have great color to them.

 

Brine curing adds a whole new flavor to them.

 

Great job.

post #5 of 14
Cranky, when you say cured, did you use TQ or cure #1? Does it really change the flavor compared to a overnight brine without cure?
post #6 of 14
Thread Starter 
Quote:
Originally Posted by mowin View Post

Cranky, when you say cured, did you use TQ or cure #1? Does it really change the flavor compared to a overnight brine without cure?

I used cure #1. Pop's brine is what I used actually. 1/2 cup kosher salt, 1 cup brown sugar, 1 cup white sugar, 1 HEAPING tablespoon cure #1, and 1-gallon of water. Stir it all up, stir it some more, let it sit a few minutes, and stir one more time. You want all of the salts and sugars into suspension.

As for flavor change, oh yeah, daylight and dark difference! With Pop's brine/cure, you get some salt, some sweet, and a nice hammy flavor to the meat.

I've had folks tell me that they wouldn't like the flavor, but when invited over for a BBQ, they ate it, loved it, and asked what I did to the chicken. When I told them, they were amazed. Even the white meat tastes amazing.
post #7 of 14

Awesome, CB !!!:drool-------------------:points:

 

Anybody who never had a cured & smoked Chicken or Turkey doesn't know what they're missing.:drool

 

I always use TQ, but if I was going to do a Chicken, I would do it just like you did, with Pops' Brine Cure!!Thumbs Up

 

 

MMMMMmmmm..........:drool

 

 

Bear

post #8 of 14
Great looking birds! Sorry to hear about her back surgery hopefully it pays off.
post #9 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Awesome, CB !!!drool.gif
points.gif

Anybody who never had a cured & smoked Chicken or Turkey doesn't know what they're missing.drool.gif

I always use TQ, but if I was going to do a Chicken, I would do it just like you did, with Pops' Brine Cure!!icon14.gif


MMMMMmmmm..........drool.gif


Bear

Yeah Bear, it's good stuff fo sho!

I was digging in the pantry a day or so ago, and found a full, unopened, bag of TQ! For squirts and giggles, I may try a yard bird with that next time. When I buy my whole chickens, they are in a 2 pack (Sam's). One with TQ and one with cure #1.

You know me, love to experiment!

BTW, thanks for the points! Not really earned though, just a couple of smoked birds! biggrin.gif
post #10 of 14
Thread Starter 
Quote:
Originally Posted by b-one View Post

Great looking birds! Sorry to hear about her back surgery hopefully it pays off.

It already has sir! She has feeling in BOTH legs! That means she is on the mend! Most of the pain right now is from the surgery itself. Most of the mobility problems are from having to be stuck in a brace from butt to boobs, and relegated to a walker for 3 weeks.

Curious about your user name.... 2 B 1?
post #11 of 14
Quote:
Originally Posted by CrankyBuzzard View Post

I used cure #1. Pop's brine is what I used actually. 1/2 cup kosher salt, 1 cup brown sugar, 1 cup white sugar, 1 HEAPING tablespoon cure #1, and 1-gallon of water. Stir it all up, stir it some more, let it sit a few minutes, and stir one more time. You want all of the salts and sugars into suspension.

As for flavor change, oh yeah, daylight and dark difference! With Pop's brine/cure, you get some salt, some sweet, and a nice hammy flavor to the meat.

I've had folks tell me that they wouldn't like the flavor, but when invited over for a BBQ, they ate it, loved it, and asked what I did to the chicken. When I told them, they were amazed. Even the white meat tastes amazing.

Thanks for the info. I'll definitely try curing a chicken. I always use pops brine for a overnight soak, but never thought about curing a bird.
post #12 of 14

Those look great.  I'm gonna have to try this now.  Thanks for posting!

post #13 of 14
Quote:
Originally Posted by CrankyBuzzard View Post


Yeah Bear, it's good stuff fo sho!

I was digging in the pantry a day or so ago, and found a full, unopened, bag of TQ! For squirts and giggles, I may try a yard bird with that next time. When I buy my whole chickens, they are in a 2 pack (Sam's). One with TQ and one with cure #1.

You know me, love to experiment!

BTW, thanks for the points! Not really earned though, just a couple of smoked birds! biggrin.gif


LOL----I wouldn't do that.

I don't even know the right amount of TQ to use in a Brine, and I surely wouldn't try to dry cure a whole Chicken.

For Chickens, I'd stick to Pops' formula.

But that's just me.

 

Also---Those Points were earned!!Thumbs Up

 

Bear

post #14 of 14
Thread Starter 

Gracias, Bear!

 

Another thing I didn't mention, is what to do with the carcass when you've eaten all the chicken.  The bones and residual meat makes for a killer stock!

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