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Smoking the Bird

post #1 of 12
Thread Starter 

Good day YO!

 

4/5# bird, gonna brine for a few hours with 

http://www.smokingmeatforums.com/t/213869/roadside-chicken

 

No spatch this time

 

Then I intend to Beer Butt with a soup can of apple juice at around 225 degrees.

 

Cherry/Apple wood

MES

 

a39.gif

post #2 of 12
Should be tasty! Roadside chickens a good way to go!

Now show us some Q-view!
post #3 of 12
Thread Starter 

4 Hour Brine

 

no Maple wood but Cherry and Apple instead

 

It's ON!

 

post #4 of 12
Thread Starter 

I think I didn't let it stay at 165 long enough.

Breast was good but there was some pink in the joints yo.

Flavor is awesome but ended up putting in the oven for a bit, shoulda probed better before I pulled out.

post #5 of 12
Great looking bird!!

I bring my birds up to 170 - 175 always juicy and tender.
post #6 of 12

Looks good from here!

 

Keep in mind, even a fully cooked bird can have some pink in the joints from proteins, etc...  The USDA says that as long as ALL of the chicken meat is at 165 or above, you're safe.

post #7 of 12

That's a good looking chicken!

 

The skin color is perfect!

 

Al

post #8 of 12

heres a question. is it better to use the chicken stand rather than just placing them on the rack? great looking chicken btw!

post #9 of 12
Quote:
Originally Posted by crxman View Post
 

heres a question. is it better to use the chicken stand rather than just placing them on the rack? great looking chicken btw!


I used to "beer can" chicken,  don't anymore.  I no longer "low and slow" chicken either.  I use a Weber kettle, (Try and get the grill temp to 300* or higher, indirect heat source).  Separate the pieces, throw em on the grate, keep a sharp eye on internal temp and pull promptly.

post #10 of 12
What 1 eyed jack said! Chx loves high heat!
post #11 of 12
I don't think I will do another whole bird without spatching it. I cooked the last one at 350 in the uds. Skin was crisp. Came out perfect. I love the color on yours. I'm liking cherry more and more for a lot of my cooks. Nice bird.
Jason
post #12 of 12
I usually spatchcock when I put a couple in my WSM. They get a more even cook.
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