Good set of directions out there for smoked chicken halves?

Discussion in 'Poultry' started by 777funk, Oct 29, 2015.

  1. 777funk

    777funk Fire Starter

    We had a grocery store downtown that had a big commercial smoker (stainless box) outside and they had some of the best smoked chicken halves I've tasted (and cheap too!). We no longer live near that store and I've missed it since.

    I just put together a UDS and want to bring that chicken back.

    Are there any good recipes/brines/instructions for smoked chicken halves?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Juicy Smoke-tastic Chicken and Turkey

    Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. If you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

    Mild but Wild Chix Rub

    1/4C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Gran. Garlic

    1T Gran. Onion

    2tsp Bell's Poultry Seasoning or other

    1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

    1tsp Black Pepper

    1tsp Mustard Powder

    1tsp Allspice

    1/2tsp Cumin

    Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 

    Smokey Turkey Gravy

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Chicken Broth,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1/2tsp Dry Sage (2 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

    This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version

    Pit Chix Marinade 

    2C Apple Cider Vinegar

    1C Olive or other Oil

    1T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2tsp Kosher salt

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    This stuff is Tangy with a Sweet and Spicy Finish. Marinate 4 to 8 hours and Smoke or Grill to desired doneness...
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Chef J great info and recipes - Thanks

    DS
     
     
  4. 777funk

    777funk Fire Starter

    Yes! Thanks a lot for that. Very detailed. Just what I was looking for. The UDS is lit right now. I didn't brine the bird but we'll see what happens. Can still apply a rub! I'll cook another one tomorrow.
     
  5. 777funk

    777funk Fire Starter

    First smoke went great! Cooked a 4.5lb chicken to 210F in 2h 15m. So the temp must have been higher than I wanted. The sides of the drum near the food were touchable for about 15 seconds (measured 165F) with the non contact. But the interior must have been around 350F.

    But, great smoke flavor and nice brown crisp skin.

    First time I've ever smoked something and it tasted like smoked food. The gas grill smoker box can't hold a candle to the UDS!
     
  6. floridasteve

    floridasteve Smoking Fanatic

    Internal temp of 210? Wow, I usually cook mine to 160 in the breast or 175 in the thigh. Was yours still juicy?
     
  7. 777funk

    777funk Fire Starter

    Yeah that was a surprise in 2h and 15m. I didn't expect it to cook that fast based on barrel outside temp. Next time I need to cook a little cooler.

    It was as juicy as could be. I was surprised based on the internal temp being 210 in a few places. But somehow... still tender and juicy like a crock pot.
     
  8. floridasteve

    floridasteve Smoking Fanatic

    Then you did good!
    :points:
     
  9. 777funk

    777funk Fire Starter

    When I saw the temp I was expecting chicken jerky. But somehow it was ok! I was pretty thrilled with the first smoke in the UDS. Can only get better from here.
     
  10. 777funk

    777funk Fire Starter

    Might as well post a picture of the result. Not perfect I'm sure but tasted good!

     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nothing wrong with that...JJ
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good job . Keep it up , and next time , more pics (Q-view ) , please :biggrin:
     

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