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First time smokin' bird.

post #1 of 10
Thread Starter 
Im about to try chicken for the first time, of course, I've only used th gosm for the 3rd time in 2+years too.
post #2 of 10
Details, my man, details!!!

How big, are you brining, what kind of wood? Please don't tease us with this thread and not post q-vue!! PDT_Armataz_01_28.gif
post #3 of 10
IMHO, you can't do bird without a brine. Do a search on here for some brine recipes. I like to keep mine simple: 1/2 cp each of sugar/kosher salt to a quart of cold water (double as needed). The size of the chicken will determine the amount of time. Whole chix 4-6 hours, parts from 30 mins (boneless breast) to 90 mins (thighs).

And give us peak! Q-view as Sumosmoke said.
post #4 of 10
Thread Starter 
Sorry, I forgot that part. Doing 4 fat bone in skin on breasts that I brined for about 10 hours (first time brining also). Im starting with an oak base at 300 for the first hour then back it down to 250 for about 1.5-2 hours.
post #5 of 10
Thread Starter 
I'll keep you up to speed but I need to setup the the q-view. Thats anothr first attempt. Wait, Im noticing a pattern with the first time part.PDT_Armataz_01_05.gif
post #6 of 10
Personally, I never brine. If you do it low and slow, you won't need to, beside most store bought chicken is in a brine anyway. Smoke it to 160 to 165ยบ internal, then pop in on the charcoal or gas grill till you hit your target temp and crisp up the skin. My wife wants her chicken DONE!! So I can go to 175 to 180 internal with no problem. Even then.....tell me this chicken doesn't look moist??

post #7 of 10
Thread Starter 
Well that look good flash. I just dropped the temp to 250 and added a few more chunks
post #8 of 10
What Flash said.
post #9 of 10
post #10 of 10
Thread Starter 
Just checked on the breasts and got alottle on my fingers??? I dont think I can wait till I hit the 170 degree temp. I may start scarffing it down at 140.
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