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Chicken, whole and parts

Discussion in 'Poultry' started by rugsrme, Oct 31, 2010.

  1. rugsrme

    rugsrme Fire Starter

    Well the results were "OK".

    These were some frozen chicken we had in the freezer and I needed to use it up so I decided to do some learning with them.

    I did whole chicken marinaded in the Mexican road side.

    The parts I brined over night just salt and brown sugar and used the snake bite rub recipie.

    I used cherry wood chips with charcoal.

    I battled the wind and the coals to keep an even temp.

    I liked the thighs but my wife didn't like the breasts.



    Breasts and backs.


    Of course I had to throw some ATB's on too[​IMG]


    I wrapped up the whole chicken to take over to the bro-in-law to snack on watching football while the rug rats are out begging for candy, so I didn't get a picture of it.
  2. rugsrme

    rugsrme Fire Starter

    The whole chicken didn't turn out so good.  It taste pretty good but it was kind of dry, not jerkey,  but not as jucy as I had hopped. Like I said, I was fighting the wind all day and had troubles keeping the temperature up and I think it took longer than it should have.  Also, I don't think I'll use briquets in this kind of wind again, there was a coating of ash on it that I wiped off and I don't eat the skin anyway, but I didn't like how it turned out.
    Last edited: Oct 31, 2010
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Keep at it.  You'll get better results in the future.  If you provide more smoke details, maybe some of us can help get you through the next round.

    One tip I can give is to start your whole birds breast side down and keep them there til about the last hour or so; juices run down into the breast meat and keep it from drying out.
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Well that's just about how most of us here learned. By our mistakes and if they are bad enough we willo never do it again. So happy learning a good lesson.
  5. rugsrme

    rugsrme Fire Starter

    Smoke wise, I had to keep adding coal to it, allot of it, I'm using a grillpro (ecb style) leaky, smoke was billowing everywhere so I think the wind really had something to do with them burning up so fast and not keeping the heat in the smoker. I also got the water pan out of there about half way through, for some reason this unit doesn't stay any higher than 150-175 when it is in there.
    I really wish I had your "breast down" advice sooner, I think that may have helped allot, when the internal temp of the breast was 160, it was well after I was getting 165 in the thighs.
    Lessons are being learned, notes being taken.