Brined chicken

[chestnutbloom]

Hi, I'll be brining some chicken tomorrow to smoke the following day. I have two 6# chickens that I cut in half and 3 thighs. Any suggestions on time and temp would be greatly appreciated!  

 

[bigwheel]

On the splits I would vote for 375 -400 till it hits 175 measured in the thigh. Should take around an hour if all goes well. Followed by wrapping and sticking n the insulated box for an hour. The individual thighs should be brought up to 160 prob take 15 mins or so. Best of fortunes.  

 

[dirtsailor2003]

I typically smoke my chickens in the range of 350°-365°. I cook until the IT reaches 165°. Skin comes out good and crispy and the meat nice and moist. A few shots of the bird I smoked last night:

12813930704_6900e7f223_h.jpg

• dirtsailor2003
• Feb 27, 2014

12813523045_6c9a3b851f_k.jpg

• dirtsailor2003
• Feb 27, 2014

12813912814_8eb0b88890_k.jpg

• dirtsailor2003
• Feb 27, 2014

http://www.smokingmeatforums.com/t/158234/smokin-good-smoker-fried-spattlebird

 

[themule69]

Often times I start out low say 240° to get more smoke time. Then kick the heat us to 375° to crisp up the skin.

Happy smoken.

David

 

[chestnutbloom]

Thanks all for the info! Since my MES only gets to 275 I will smoke for say one hour and then into the oven to crisp and finish it off.... 

 

[mchar69]

You gonna put a rub on the chicken?

How about spatchcocking the whole birds to help the cook?

Dirtsailor, yours looks nice and moist.  What rub did you use?

 

[hambone1950]

Thanks all for the info! Since my MES only gets to 275 I will smoke for say one hour and then into the oven to crisp and finish it off.... 

I think that's a good plan. You'll get the nice smoke flavor and the good crisp skin. Smart thinking.

 

[chestnutbloom]

Okay so I brined some chicken overnight (about 15 hrs total) then lightly applied rub I had leftover in the cabinet.

chicken brined.jpg

• chestnutbloom
• Feb 28, 2014

Stuck them in my MES for about 2hrs at 250-275.

chicken smoked.jpg

• chestnutbloom
• Feb 28, 2014

Used some mesquite chips.

Then I stuck them in the oven at 375 for about 15 mins.

chicken done.jpg

• chestnutbloom
• Feb 28, 2014

Thanks to all the info I got from this forum the finished product was juicy, crispy deliciousness! This was my first brine and I was worried about it being salty but it was not. Thanks everybody! 

Next up I'll brine a turkey I have in the freezer....