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Some smoked chickens

post #1 of 11
Thread Starter 
Smoked a couple 4 lb. chickens yesterday with no brine, just rubbed the day before with some Durkee chicken and rib rub from Walmart. started about 2 pm temp at about 275, used Mesquite for smoke. Had an audience for a while during the smoke. I pulled them out at 165 deg. took about 3.5 hours, let them rest for a while and then the Wife and I dug in to them. The flavor was great and very tender. I can't tell the deference between brine and no brine, turns out great both ways.
post #2 of 11
Did u mean 165? They look great either way !!icon_mrgreen.gif
post #3 of 11
Thread Starter 
Yes, 165. Thanks! Too many cold beers in this Texas heat.
post #4 of 11
Very nice smoke my friend, and thanks for sharing the Q View. It's nice to know that not everyone is into the brine thing, sometimes straightup is also a tasty way of doing chicken. Simplicity can be devasting... at times. It's all good my friend.
post #5 of 11
I think your guest might have become the main course if it were my back yard PDT_Armataz_01_12.gif

Great looking smoke!
post #6 of 11
Congratulations on a good smoke...
post #7 of 11
Thread Starter 
Funny that's what I was thinking, but we are staying at a state park in Austin TX. and they are everywhere. Some times there are about 20 or 30 of them around our rv.
post #8 of 11
Now thats a good smoke there Jaycoje points.giffor a good first smoke and posting it here for all of us to enjoy. Great job and keep it up we like it that way. I'm not a big fan of brining my chickens either.
post #9 of 11
Definetly looks like some good tasting birds, actually now that I'm looking at your qview, I think I'm going to smoke me a chicken today!
post #10 of 11
That looks sweet!!, nice job. How long did the water stay in the pan before it evaporated? PDT_Armataz_01_34.gif
post #11 of 11
PDT_Armataz_01_37.gifI've pulled them out as late as 180ยบ internal. My wife wants the chicken DONE!! Even with brine, they were plenty juicy. I don't think brine is necessary.
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