This all started when a friend, that I had given smoked meat before, came by with some 2 gallon ziplocks and he thought would make good brining bags. So I had to see how they would work.
I washed the chicken, made a brine and into the reefer it went for 2 days. I didn't take any pictures but just think of a 6lb. chicken in a ziplock bag. They are bigger bags than you would think. I washed it and it took up the whole sink and I have a big sink!
A little Dawn and a lot of water in that bag. LOL
Next its paper towels and pat it dry as possible. then its on to the fan.
The fan helps dry the skin. So it will not come out rubbery. It also raises the fat to the surface. Its called a peliculle. This actually makes the smoke stick better I believe, especially within the golden Delta T, ( refrigeration term, delta temp.). Thats the place that the smoke sticks best and on poultry its 90 to about 150 degrees IT.
How do you know about the peliculle? Usually you can see the skin go from white to yellow.
While all that fanning is going on, I fire up the smoker.
Its 275 degrees (good preheat) I insert the byrd. Walk away for 30 to 60 mins.
I come back, add smoke, add probe, and regulate the vent. Now its all done but the waiting!! IT is 108.
Checked it about 135 IT taking pretty smoke, so I go get the rest of supper finished up.
Pulled it at 160 (allowing for some travel), and allowing to rest for a min of a 10 degree temp drop. That insures the redistributation of the juices.
And Here's supper!! Look at that color! No need to spatchcock.
It tastes as good as it looks! JUICY! Great brine.
The easiest thing in the world to smoke, took approx 3 hours at 275 to 250. Pulled at 160 IT. I used a very light hand with apple wood. Basic brine with apple cider, apple cider vinegar, light brown sugar, refined sugar, canning salt, Tony's, Tiger Sauce, maple oil.
Nothing like it, smoked chicken ........ you can make it as fancy or relazed as you like. Lots of times at the camp it was just smoked byrd and bread (really compliments beer or any kind). Or surround it with fancy or easy sides.
Thanks for looking.......
I washed the chicken, made a brine and into the reefer it went for 2 days. I didn't take any pictures but just think of a 6lb. chicken in a ziplock bag. They are bigger bags than you would think. I washed it and it took up the whole sink and I have a big sink!
A little Dawn and a lot of water in that bag. LOL
Next its paper towels and pat it dry as possible. then its on to the fan.
The fan helps dry the skin. So it will not come out rubbery. It also raises the fat to the surface. Its called a peliculle. This actually makes the smoke stick better I believe, especially within the golden Delta T, ( refrigeration term, delta temp.). Thats the place that the smoke sticks best and on poultry its 90 to about 150 degrees IT.
How do you know about the peliculle? Usually you can see the skin go from white to yellow.
While all that fanning is going on, I fire up the smoker.
Its 275 degrees (good preheat) I insert the byrd. Walk away for 30 to 60 mins.
I come back, add smoke, add probe, and regulate the vent. Now its all done but the waiting!! IT is 108.
Checked it about 135 IT taking pretty smoke, so I go get the rest of supper finished up.
Pulled it at 160 (allowing for some travel), and allowing to rest for a min of a 10 degree temp drop. That insures the redistributation of the juices.
And Here's supper!! Look at that color! No need to spatchcock.
It tastes as good as it looks! JUICY! Great brine.
The easiest thing in the world to smoke, took approx 3 hours at 275 to 250. Pulled at 160 IT. I used a very light hand with apple wood. Basic brine with apple cider, apple cider vinegar, light brown sugar, refined sugar, canning salt, Tony's, Tiger Sauce, maple oil.
Nothing like it, smoked chicken ........ you can make it as fancy or relazed as you like. Lots of times at the camp it was just smoked byrd and bread (really compliments beer or any kind). Or surround it with fancy or easy sides.
Thanks for looking.......
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