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Smoking some birds today

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evilsleeve

evilsleeve

Newbie
Original poster
Jul 8, 2015
8
10
Weather is beautiful here in Illinois, tonight's the premiere of Game of Thrones so why not smoke some whole chickens?! First time brining so we'll see how it goes. I'll update as the day goes on. Started with a simple brine last night
1 gal water
1/2C salt
1/2 C brown sugar
1tsp onion powder
1tsp garlic powder

They'll be going on the racks in about 4 hours. Do you guys prefer rinsing after taking if out the bribe or just print dry before applying your rub?
image.jpeg

image.jpeg

 
GaryHibbert said:
I'm in for this one.

I like to rinse after the brine. I find its too salty if I don't. That said, a lot of people don't rinse and are happy with the taste. Kinda have to try it both ways and decide which way works for you.

Gary
Click to expand...

Gary, I was worried about them being too salty especially since my chicken rub has some salty heat to it. I'll rinse and see how they do. Thanks for the reply!
 
I agree rinse after removing from the brine.

Good luck & looking forward to seeing some q view.

Al
 
Birds are going on
image.jpeg

image.jpeg

Rub is my own mix of paprika, salt, pepper, raw sugar, onion, garlic and a few other secrets lol
 
Last edited:
I rinse and dry, if ya don't you have to use a dewater cycle. smoke doesn't stick good to fluid.

BUT that said I have done both, its no biggie as long as you remember to dry those puppies out.

LOL.... is that an oxymoran? Drying out a brined bird?
 
Last edited:
I rinsed, patted dry and let them sit for about 20 minutes before I put my rub on. Got them and some sweet potatoes going so dinner should be great!
 
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image.jpg

finished product. Meat is amazing. Still can't get bite through skin though. Any tips? I ran the smoker at 250 and smoke time was right at 3.5 hours
 
Evilsleeve said:
image.jpg

image.jpg

finished product. Meat is amazing. Still can't get bite through skin though. Any tips? I ran the smoker at 250 and smoke time was right at 3.5 hours
Click to expand...
You have 2 options for bite thru skin, either 325+ smoking temp. or dry/dehydrate the skin before smoking. Either leave it in the reefer overnite uncovered or by putting a fan on it till a pellicle forms, either/or. I just brine smoked a chicken and mine was delightful.

http://www.smokingmeatforums.com/t/245355/brining-chicken-foamheart

No not crisp, but not all rubbery either.

Either higher heat or dehydrate.

Birds are looking good though!
 
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