Winner, winner, (smoked) chicken dinner

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
Parted out a chicken today because the wife likes breast meat and I like thighs. Four hours in a basic brine of 1qt water, 1/4 cup kosher salt, 1/4 cup brown sugar, 2tsp black pepper and five crushed cloves of garlic.



After four hours, dried the pieces, rubbed with olive oil and into the smoker on apple and hickory at 230-250. Two hour and 20 minute smoke to an internal temp of 160. Reverse sear of about 30 seconds shrunk the skin like plastic wrap on a hot skillet.



Money shot. Wife's plate followed by mine.


 
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Winner, winner,
points1.png
for dinner!
 
I've about settled on my method for near perfect smoked yardbirds, i.e. nicely smoked but with crispy crunchy skin.

I start with dry, spatchcocked bird
Spray with vegetable oil and sprinkle heavily with whichever seasoning/rub
Smoke at 350'-375'F for about an hour
Transfer to a 350"F+ grill and finish skin side up



 
I've about settled on my method for near perfect smoked yardbirds, i.e. nicely smoked but with crispy crunchy skin.

I start with dry, spatchcocked bird
Spray with vegetable oil and sprinkle heavily with whichever seasoning/rub
Smoke at 350'-375'F for about an hour
Transfer to a 350"F+ grill and finish skin side up




That will be my next birdy rodeo. I really like what brining does for chicken breast but unlike the spouse, I do like the skin.

MOI, Tasty looking bird !

Thanks, CM!
 
Big lunch today so smoked chicken quesadillas were just right for a light dinner.

Diced chicken, cheese, homemade tomatillo salsa.


Fresh spinach and more cheese. Into a skillet on medium low.


Finished with some fresh guac and home made fermented hot sauce.


Thanks for looking!
 
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Chile,

Are your temps correct?  Your smoking between 350 and 375, and finishing on a grill at 350+.  What's the difference?  

Mike
 
Chile,

Are your temps correct?  Your smoking between 350 and 375, and finishing on a grill at 350+.  What's the difference?  

Mike
Temps are correct, grill is 350' or higher.
Unless I specify a cook temp, I give temp ranges for cooking, i.e. smoke the birds between 350'-375'F, grill the bird at 350'F or higher.

Indirect heat with smoke and a water tray... VS... Direct heat and time.
 
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This looks great.    

The dinner today had to be great.
 
Last edited:
Temps are correct, grill is 350' or higher.
Unless I specify a cook temp, I give temp ranges for cooking, i.e. smoke the birds between 350'-375'F, grill the bird at 350'F or higher.

Indirect heat with smoke and a water tray... VS... Direct heat and time.
Doh!  
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  Thanks for the clarification.  I didn't realize the indirect smoker to direct grill heat!  Makes perfect sense!

Mike
 
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