or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Apple wood, and Green tea leaf smoked whole brined Chix - Q-View
New Posts  All Forums:Forum Nav:

Apple wood, and Green tea leaf smoked whole brined Chix - Q-View

post #1 of 17
Thread Starter 
2nd smoke on the GOSM.

Took (2) whole chickens, and brined them in a mix of brown sugar, soy sauce, crushed garlic, and a can of green tea.

Removed from the brine, and rubbed the birds down with a about a half a jar of store bought hoisin sauce.

Smoked the birds at 250 for about 4 hours +/-. Chicken was excellent, crisp flavorfull skin, and juicy meat.

thanks for looking.
post #2 of 17
Very nice.PDT_Armataz_01_37.gif
post #3 of 17
Thread Starter 

I am really looking forward to some chicken tacos for dinner tonight.
post #4 of 17
Those chickens look great Jim. So did I read that right, you put dried green tea leaves in to make the smoke?
post #5 of 17

Tasty Tidbits

Those are some fine looking birds.

I would never have thought to use green tea for marinade let alone in the smoke.

What is the affect?
post #6 of 17
They look great, nice job.
post #7 of 17
Thread Starter 

I have done this before, and I bought a box of green tea, and emptied the pouches out. In the GOSM smoke box, I layered some chips, then the tea, and chips on top. gave a nice slow burn.
post #8 of 17
Thread Starter 
kind of an asian influence, I love a chinese bbq spot in CHicago called Sun-Wah, and they and other spots do tea smoked duck. Couldnt find any duck yesterday, so I went with chicken. The meat picks up the subtle taste of the tea, and the brine gave it the meat extra sweet & brewed tea flavor.
post #9 of 17


Cool.... One of the neat things about this site is learning things you may never think of yourself.......I will have to ry that the enxt time we do chickens.
post #10 of 17
Thread Starter 
glad to help,

I had to come up with something, I just got a new smoker, and really wanted to do a pork butt yesterday, but I think my wife is getting a little sick of pork(weve only had ribs almost every weekend for the past 4 months). PDT_Armataz_01_12.gif
post #11 of 17
Hadn't heard of using green tea.

Great idea!!

Like Tacman, I learned something new today!

Thanks Jim!

post #12 of 17
Really nice idea using the tea.
I'll have to remember that one, who would have thunk it?
Now I have to remember to pick up a bag of snapple tea bags.
Thanks for the inspiration and nifty idea. points.gif
Well as it seems you make way too many good smokes, need to spread some around so here's an I.O.U on points PDT_Armataz_01_12.gif
post #13 of 17
I never thought to do that to the tea bags...

What a GREAT idea!
post #14 of 17
Thread Starter 
thanks y'all,

the leftovers last night were almost better than the chix right off the smoker. Meat was moist, and had a really clean smoke flavor. Made some good tacos.

The biggest difference I have noticed with the Gas smoker vs charcoal is the "clean" taste I describe, you can really taste the meat, the rub, etc,.
post #15 of 17
* Exported from MasterCook *


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper

*The original without the variations stolen by Matt
Giwer from AP Recipes credited to Dee Wang who advised
peanut butter. *EXPERIMENT! Now you have control of
the taste. Lighter for chicken and pork, stronger
for beef and game. Sweeter for Dim Sum. *The
commercial recipe is presumably the black bean paste.
I presume they are the same as Mexican/Spanish black
beans. *Different types of soy, molasses, some of the
oil being hot pepper oil,
other styles of pepper sauce. All kinds of
variations. However, with light soy and honey, the
taste of peanut dominates. *Simply mix together. At
first it does not appear like it will mix but keep
at it just a bit longer and you have Hoisin. Letting
it rest does not appear to improve the taste

I'm gona try that TEA idea my next chicken...this sounds cool.. PDT_Armataz_01_37.gif
post #16 of 17
Hey chis, Im kinda new at all this so I was wondering if there was any water soultion in those chickens before you brined them? Can that even be done?
post #17 of 17
Thread Starter 
I didnt look at the packages closely, but I bet they did have a soultion since I bought them @ Super Wal Mart(I couldnt get to my local meat market, or one of my other fresh chicken sources).

I have brined these whole birds, and wings treated with the solution before, and have had good luck. I think the whole brining process will only help with the flavor, maybe just go easier on the salt in your brine, which I do anyway(I can always add salt at the table if I want, and salt isnt the only flavor profile I am going for).
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Apple wood, and Green tea leaf smoked whole brined Chix - Q-View