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Adding flavor

post #1 of 10
Thread Starter 
I've decided that the first thing I'm going to smoke is a chicken. And I'm sorry if this sounds dumb, but...if you brine a chicken, you don't add a dry rub, right? It's either one or the other? Also, could you smoke a chicken in less time if it were not whole (i.e., separated into legs, breasts, etc.)? Thanks for the help.

post #2 of 10
I actually do both. I don't have much salt at all in my rub so it isn't a concern. The brine adds flavor but more importantly moistness and after rinsing, I sprinkle on the rub lightly like a season salt before smoking.
post #3 of 10
I've heard some add rub, some don't... I've used a little rub (over a slathering of mayo) on beer can chicken... it all comes out good.

Many also brine their chicken, I've yet to do that, but will soon.

I think one thing to remember about smoked chicken is the meat turns out pinkish - but it IS done and ready to eat - just keep an eye on your thermometer to determine when it's done!

Good luck with it!
post #4 of 10
I brine an use a rub. As fer time, well, we cook by temp, ya wan't yer bird ta get to 170* in the thickest part a the meat. Whole birds average 5 ta 6 hours, good go more or less. Whatever it takes ta get ta 170* usin 250* box temp.

Here's a link ta the turkey leg post that has my brine an spritz recipe, feel free ta use it er modify it ifin ya like it.

May the smoke gods smile upon yer cooker!
post #5 of 10
And remember... if you are trying to smoke on a's INDIRECT heat. A 400° grill might smoke something, but I doubt you'll like the outcome. Keep the coals on one side..and a small amount going at any one time.
post #6 of 10
Did a beer can chicken on the weekend brined and rubbed and spritzed with apple juice turned out great.
post #7 of 10
Another way to add flavor is to inject some dressing or marinade into the bird, season (your rub) the outside and let it sit overnight in the fridge. For a chicken, I inject a couple ounces in each breast and a little into the thigh and leg. I like using a mix of sweet onion and italian dressings, strain it first so it doesn't clog the injector. A lot of ways to experiment with your smoking icon_smile.gif. Good luck with that yard bird, make sure to post some q-view PDT_Armataz_01_29.gif.
post #8 of 10
These guys have you covered. I don't brine as a general rule. When I do, I still use mayo and a dry rub. Injecting brings a lot of flavor out as well.

As for smoking a bird, it really depends on if you want to eat the skin which is where you'll get the most bang for your buck on the rub. If you do, once you hit temp or even 5 degrees before, you'll want to take it off the smoker and put it on a grill or the oven so you can crisp up the skin. Otherwise, it will be rubbery.

Personally, when I do a beer can bird, I tent it under foil for an hour after it's done. After the tent, the meat is very moist and literally falls off the bone. I don't cut it, I just pull it by hand.
post #9 of 10

Always brine poultry

I always brine with 1cup sugar/1 cup salt per gallon + fresh herbs. Then I take some rub and fresh garlic paste and make a compound butter that is smeared in between the meat and the skin. I take whatever fruit I have almost rotten and stuff it in the cavity. Either that or take a can of beer, puncture the side a few times and insert it in horizontally.

This is from Xmas '07:

post #10 of 10
As for pieces and parts they cook quicker for me, I like about 300 for my temp, but like has already been said 170 is temp to shoot for on the biggest part of piece of bird
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