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Chicken it's what's for dinner

post #1 of 9
Thread Starter 

I did a couple chickens today along with a couple packs of legs. I used orange wood for the smoke. I put the whole chickens in a brine last night I used kosher salt, light brown sugar, onion powder, garlic powder, white pepper, and sliced up a fresh orange and added that too. I put the legs into brine today for about three hours. Pulled the whole chickens out and rinsed them and set them on a rack to dry while I got the smoker going added just salt, pepper, and put them into a 275 degree smoker. They were going to fast so I cut the smoker back to 225 and decided I'd just put them in the oven under the broiler to crisp the skin. About two hours before dinner time I got the legs out of the brine and rinsed them and put them in. After the broiler while I was slicing the whole birds I put the legs in to crisp up. Overall it was good but I had hoped for a little more orange flavor than what I got.









post #2 of 9

Looks good Jerry

post #3 of 9

Were those birds originally from the Nevada Proving Grounds?!?    J/K  They look good...better than what I had for dinner! 

post #4 of 9

Nice Looking Chicken Jerry...

post #5 of 9

Them look good Piney and I don't even like chicken.

I'll have to give your brine a try someday,

post #6 of 9

Yes sir those are some fine looking and I bet tastey birds you have there Jerry.

post #7 of 9

WOW that makes me hungry

post #8 of 9

Great looking Q Jerry... but you're killimg me as I just had oatmeal!

post #9 of 9

Orange wood sounds interesting, any common wood you could compare it to?

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