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Smoked Chicken with Q-view

post #1 of 21
Thread Starter 
Last weekend I had a big party with a group of my Diesel truck friends and a few of us (who are all members here) did some smoking for the pot luck PDT_Armataz_01_34.gif

I did a bunch of chicken and tried a new way of doing it.
I did a about 7lbs of boneless skinless breast meat and about the same ammount of boneless skinless thigh meat.
The breast meat I marinated in Yoshida's and brown sugar.
The thigh meat I used a dry rub on.
They both spent 24 hours in the fridge getting ready for the smoker.
After about 3.5 hours @ 200* the chicken was ready at 170*
The Yoshisa's was incredible!!!!!!!!
It all turned out great and was a big hit with all our guests.

Here are a few pictures
Breast soaking in Yoshida's and brown sugar

Thighs soaking in dry rub

Everything in the smoker

after some TBS

the finished product!!!

Hope you like it!!!!
post #2 of 21
Son, that's some good looking chicken!!! Bet they "were" good.PDT_Armataz_01_34.gif

BTW, I own a 2001 7.3 Powerstroke Ford 4 door 4X4 lONG bed. ;-)
post #3 of 21
They look good well done
post #4 of 21
They were good stuff!!!!
post #5 of 21
It looked REALLY good!! Question: Did you smoke them in the marinade? I guess I am asking about the liquid I see in the deep pans, or is my mouth watering imagination running for my fork again?
post #6 of 21
Yardbird done right! PDT_Armataz_01_37.gif
post #7 of 21
My mouth is watering
post #8 of 21
Thread Starter 
There was a little marinade in the pan just from when I pulled the chicken out of the bowl in was in. As it smoked it became even more full of marinade. This stuff was very moist and sweet!!! I did not want the breast meat to dry out so that is why I left it in the pan.
post #9 of 21
Great looking chicken! Looks mighty tasty......PDT_Armataz_01_37.gif
post #10 of 21
Now that chicken sure does look good and I'm thinking of whats for dinner now. Maybe I'm looking at it.
post #11 of 21
So are you telling me they didn't dry out? I thought they had to have skin on?? This is why I'm still a noob?? I have been dying to do some boneless skinless. Did you probe them
post #12 of 21
Thank you for this.
post #13 of 21
Great looking chicken there!! that is a cool idea to keep them moist, i have to try that!!points.gif
post #14 of 21
Thread Starter 
I take boneless skinless meat (costco sells fresh packages for a great price) and I use dry rub on the thigh meat, it is moister and does not dry out on the rack. I took the breast meat and cut it into strips and let them marinade for 24 hours and put the pieces into two tin containers with a small ammount of the marinade in the pan and into the smoker they went. The breast meat was very moist and tasted great!!!!
post #15 of 21
Yoshida's is the new fluid of the god's. So far I have tried it on most major types smokes, including a brisket in the MES right now. I haven't done strips yet. After seeing yours, I might have to try them!
post #16 of 21

I know what I am doing this weekend :)

Well I showed my wife your chicken and now I have a date with my Brinkman this Saturday :)

I have to ask which Yoshida's marniade did you use and how much brown sugar? Don't want to mess with what looks like perfection!


post #17 of 21
I have heard alot about this Yoshida's marinade. Where can you get it. Does anyone know if it is available in Texas? I would sure like to try it.
post #18 of 21
Thread Starter 
Only one Yoshidas I know of. I get it at costco. I used about a cup or so of brown sugar

I get it at Costco
post #19 of 21
No Cosco here mabe I will check out Sam"s...
post #20 of 21
This might interest someone that wants to try Yoshidas but find it hard to get. I was in the middle of some prep awhile back and ran out. Searched the internet for a close second and found this recipe. It does not taste exactly like what you buy in the store, but it is real close when jumping in the car isn't an option. Sorry I can't give credit but don't remember where it came from

2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided (I use Splenda instead)
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey

Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.

Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

Yields 5 cups.

Use Soy Sauce Substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.
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