Newbie first smoke

Discussion in 'Grilling Chicken' started by moresmoke2, Mar 26, 2016.

  1. Hey guys. Just sharing my first smoke on my Bradley. Doing a couple of chickens for Easter fest. Last night I soaked in a brine and now have them drying in the fridge until tomorrow. Later tonight I am going to apply a dry rub.

    Brine:
    1/2C Kosher Salt
    2T Paprika
    2T Gran. Garlic
    2T Gran. Onion
    2T Dry Thyme
    2T Black Pepper
    1C ACV
    1-11/2Gal Cold Water to cover Chix

    Rub:
    3 tsp. kosher salt
    3 tsp. smoked paprika
    3 tsp. black pepper
    3 tsp. red pepper flakes
    3 tsp. garlic salt
    3 tsp. dried thyme
    3 tsp. dried oregano
    3 tsp. onion powder
    3 tsp. ground coffee
    1 1/2 tsp. cayenne pepper

    [​IMG]

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

    Al
     
  3. joe black

    joe black Master of the Pit OTBS Member

    In that pic, they look a little under done. I'm looking forward to the next pics.

    Great start. Good luck and keep. On smokin', Joe
     
  4. When should I apply the rub? I've seen people dry rub them overnight and some say to wait until you set them out to room temp while the smoker is preheating. My concern is the salt.. is 3 tsp enough to worry overnight or should I make the rub without salt for tonight and a partial batch with salt for the morning?

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  5. joe black

    joe black Master of the Pit OTBS Member

    I usually rub my cooks while the fire is coming up to temp. If you choose to rub the night before, I would not be overly concerned about the salt. The salt will go into the meat no matter when you rub. It won't get any stronger overnight. I always use a binder for a rub. It helps to liquefy the rub and stick it to the meat. I use mustard for pork, EVOO for beef and butter for poultry. Try to loosen the skin over the breast area and apply a slather of soft butter with some rub under the skin. That will help it to get into the breast without having to penetrate the skin.

    If you have not looked at the spatchcock site, give it a look. That is a great way to smoke a bird. It gets done quicker and more evenly. Most folks now use this method. I smoked two chickens, spatchcocked, today. I smoked with oak and a few apple chunks for flavor. My temp was between 270 and 300* and the chickens were done in just over two hours, 168 in the breast and 177* in the thigh.

    Good luck with your birds, Joe :grilling_smilie:
     
  6. Thanks Joe, it is much appreciated. I will look at the spatchcock site. I will post some pics tomorrow before and after, so here's to a successful smoke!

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  7. Birds went on this morning. Didn't apply the rub overnight, decided to just out it on this morning and I did spatchcock both of them, so we'll see how they turn out. Here they are before going in...[​IMG]

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  8. joe black

    joe black Master of the Pit OTBS Member

    They look really good. I smoked my two yesterday at 275-300* and they were 168* in the breast and 177* in the thigh.

    Good luck with yours and be sure to post some finished pics, Joe
     

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