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First Smoke

post #1 of 11
Thread Starter 
Yesterday I took the new propane GOSM for a spin. I played it safe and only smoked a couple of 4 lb. chickens, and two fattys. I've been reading on SMF and other places about brining, so I give it a try. One bird was smoked only sprinkled with lemon pepper, the other was brined for six hours in a simple brine of 1-cup kosher salt / 1-cup sugar solution. I did it that way to compare the two together. I can tell you now, I will be brining all poultry in the future. It was like night and day difference between the two. I guess now it's time to start experimenting with the brine ingredients.

The two fattys were good too, but I may have cooked them a little longer than necessary. Again, I was playing it safe and took them to 160 degrees before removing from the smoker. What do you guys recommend for a target internal temp on the fattys??

Thanks for all the info
post #2 of 11
that is the only way i do birds is with brine as for fattys i have no idea congrats on first smoke
post #3 of 11
Congrats on your first smoke on the GOSM. Regarding the chics... if you brine they won'y whine.
post #4 of 11
Congrats on a successful first smoke !!!
Did you happen to take any pictures that you can share with us?
post #5 of 11
Hmmm strange on the fatties. I take mine to about that. What temps didja maintain? High for the yardbirds? Maybe that's the answer? What was your complaint on them?
post #6 of 11
Thread Starter 


I was able to maintain 240 to 250 degrees pretty much all the way thru. They may not be over cooked, because that was my first and I didn't know what to expect. When slicing with a knife, they (the fattys) just seemed a little dry around the outside edges. But they were delicious, so I can't complain. I just wanted to make sure that I wasn't cooking them too long.

I didn't get any pictures this time, but I will try to get some on the next smoke.
post #7 of 11
Wonderfull news with the first smoke on the gosm.PDT_Armataz_01_37.gif
post #8 of 11
Sounds like you did good John. Brining is the way to go.
post #9 of 11
Good job man. Keep up the good work. I don't know if there is such a thing as a bad fatty! confused.gif
post #10 of 11
Congratulations on your smoke. Sounds good!!PDT_Armataz_01_34.gif
post #11 of 11
Well, if you brine the fattys they stay a lot more moist. PDT_Armataz_01_28.gif

OK, OK, bad joke !!

I too, take my Fatty's to a target of 160F. I do spray or spritz toward the end. I always do it for flavor and looks, more than because I am worried about moistness.

The Smoking Meat Time and Temp document says 225-250F, to an internal of 165F for Sausage. Says 225-250F to a internal of 170F for Fattys.

You should have been right in the ballpark.

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