1st Chicken: Wings and bacon wrapped breasts Qview

Discussion in 'Poultry' started by lucc, Jul 25, 2011.

  1. lucc

    lucc Smoke Blower

    NJ
    I was at my parents beach house and got bored so wanted to smoke, decided to try something different other than the usual ribs, shoulder, loin, etc. I have never tried chicken so I gave it a shot. All pieces were brined for 2 hours, the wings went in around 9:30am and taken off at 11:15am then headed to the grill for some crisping. Half got some BBQ sause and the other got some hot and honey sauce I made using butter, Franks Red Hot, brown sugar, honey and salt/pepper. The breasts and thighs got wrapped in maple honey bacon and smoked for 3.5 hours. Smoked with Kingsford briquettes and cherry wood chunks.

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    Last edited: Jul 26, 2011
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job. [​IMG]
     
  3. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  4. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Looks really good, how were they? I usually smoke chicken at higher temps and it doesn't take quite as long. Bacon/chicken/cherrywood is a great combination. I bet they were awesome. [​IMG]
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good - congrats
     
  6. smokinal

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

    They both look perfect!   [​IMG]
     
  7. Love the color.  Looks great
     
  8. lucc

    lucc Smoke Blower

    NJ
        Quote:

     Thanks, they tasted great and everyone thought so too. I will be doing a bunch of wings this week when I'm down there again. The smoker got up to 312 for about 20 minutes then steadily declined until it hit 250 and stayed there the rest of the day. These el cheapos start out hot but I guess when the ash builds up they settle into the 230-250 range.
     
  9. lucc

    lucc Smoke Blower

    NJ
    Thanks, speaking of color, everytime I smoke the finished product appears to be a lot darker than most pics shown here for some reason. But the finished product always tastes great and not a hint of burnt meat at all. Anyone know the reason for this? Too high temp maybe?
     
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That is some outstanding looking food coming from yet another Jersey neighbor!!!!!

    Nice Job LUCC!!!

    Bear
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    [​IMG]
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]

    Thanks for the Qview
     
  13. roller

    roller Smoking Guru SMF Premier Member

    There you go !!!!!!!
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looking great [​IMG]
     
  15. swamp smoker

    swamp smoker Newbie

    Did the bacon assist w/ chix not being too dry???

    Very nice.
     
  16. lucc

    lucc Smoke Blower

    NJ

     The breasts weren't dry at all, very moist and tender. The thighs were juicy as always. [​IMG]
     
  17. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Nothing like nice moist breasts!  [​IMG]
     
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I was thinking they looked a little dark meself, I thought maybe a little heavy on the smoke but that's only a guess?
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Some breasts get a little darker in the Summer.

    As the man says, "It's all good, my friends".

    Bear
     
  20. smokinal

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

    Hey Bear I can see your "Out There" today!

    Glad your back, it's been a while!
     

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