Whole chicken today

rons

Smoking Fanatic

Original poster

Mar 15, 2009

549

51

• Jun 6, 2009

• #1

Got a nice big almost 6 lb whole chicken submerged in some brine right now. Going to smoke it on my propane Q-er for a change. Also going for max flavor here.

Brine -
3/4 cup of salt
1/2 cup of brown sugar
Garlic Powder
Onion Powder
Chicken rub seasoning
Celery Salt
Worsteshire sauce

I'm going to mop this dude with some BBQ sauce during the cook, never tried that before.

Q view coming!

Cheers dudes!

 

slanted88

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Jul 13, 2008

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Panama City, Florida

• Jun 6, 2009

• #2

Get after it! Lookin forward to the pic's!

 

tasunkawitko

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May 27, 2008

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Chinook, Montana

• Jun 6, 2009

• #3

hey, ron!

good to see you smokin' again ~ let us know how it goes!

ron

 

rons

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Mar 15, 2009

549

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• Jun 6, 2009

• #4

Hey guys, thanks!

Ok, just brushed some sauce on a few ago, here's how she's looken now,

 

isutroutbum

Meat Mopper

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May 5, 2009

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• Jun 6, 2009

• #5

Looks delic!! Making me want to smoke one up. Good brine!

Best,
Trout

 

alx

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Feb 4, 2009

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Annapolis,Maryland

• Jun 6, 2009

• #6

Back in the game......Looking good.Keep updating.

 

rivet

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Apr 25, 2008

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The "Show Me" state

• Jun 6, 2009

• #7

Hi Ron, glad to see you back and smokin!!

Hope all is well with you, and it looks like your smoker and dinner are doin' FINE.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

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• Jun 6, 2009

• #8

Thats looking good ron. Have you ever tried rubbing butter and spices under the skin and in the cavity before smoking it does wonders.

 

rons

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Mar 15, 2009

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• Jun 6, 2009

• #9

Hey Guys, thanks, great to be back!

I even got about 5 hours of work done today too, sheesh I've been busy with the new business. about 10-12 per day last week and 5 today. Probably do a few hours tommorrow before a full day Monday. Can't wait till I get things all structured so I can work normal again!

Chicken done, and almost gone heh heh We were starved so I took pics, and we ripped into it. It came out like totally awesome! The BBQ sauce I mopped on turned super dark, looks like the skin is burned but it wasn't. Cooked till internal was 190, so juicy and moist, it was dripping like mad when I pulled it off. Heres the bird in all it's glory haha.
(BTW, we used Jack Daneils Steak BBQ sauce, man it was GOOD!)

I keep thinking about putting juice or butter under the skin, then I keep forgetting to try it. I have one more in the freezer (got em for .98 per lb so got two) I'll try to remember to do that on the next :)

 

sumosmoke

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Dec 29, 2007

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New Smyrna Beach, FL

• Jun 6, 2009

• #10

Yeah ... I'd say that was a pretty successful smoke ...

Really great brine recipe and looks like everything turned out well!

 

T

the_selling_blues_man

Meat Mopper

Jul 2, 2008

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Bristol, Indiana

• Jun 6, 2009

• #11

I'll take a wing please .............. Looks great!

 

rons

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Mar 15, 2009

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• Jun 7, 2009

• #12

Thanks guys, this turned out to be my best bird so far. Man was it every juicy and fall apart tender! Hope you all had good food too!

 

jjrokkett

Meat Mopper

May 15, 2009

276

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Arvada, CO.

• Jun 7, 2009

• #13

Fine bird you got there!

Can I say "The bird is the word"