Complete rookie needs help smoking chicken

[bigdog1206]

Hello.

I just received for Father's Day the biggest, baddest grill / smoker I have ever seen. It's a Brinkman 4 in 1 in that the left side has a stove top, then a full gas grill, then a full charcoal grill and then a smoker box connected to the side of the charcoal grill.  My buddy told me this was the best place to learn.

I'm going to just go ahead and list my questions and hope that someone can help point me in the right direction.

This Saturday I am going to smoke two whole Amish chickens and turn them in to pulled chicken.

1.  I was told to soak the chickens overnight Friday night in cold salt water.  Do I need to maintain any specific temperature range?  What kind of salt should I soak them in?  Do I add anything else to the salt water to enhance the chance for a better result?

2.  I'm really confused about the smoking process.  Do I build the charcoal fire in the box and add the woods to that while the chickens are next door in the charcoal grill accepting the heat and the smoke from the box?  It wouldn't make sense to make the fire in the charcoal grill and add wood to it, because the smoker box would serve no purpose.  Complete novice I know, but I just have no experience.

3.  What's the best type of wood to use for smoking chickens?

4.  How long should I expect to have to smoke these and what is the optimal internal temp before I pull it apart for serving?

5.  What is a reliable and tasty "mop" to use during the smoke to keep it moist and tender.  

I think once I have some clarity around this process (especially #2) I will love it.  

I truly appreciate any help I can get here.

 

[jrod62]

here chef Jimmy brine and rub for chicken. The brine is AWESOME !! the chicken will be moist when your done smoking.

 Chef JimmyJ

Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken. Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively. 275*F is about the best you can hope for in an MES. 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

Poultry Brine

1/2C Kosher Salt

2T Paprika

2T Gran Garlic

2T Gran Onion

2T Black Peppercorns

2T Dry Thyme

1C Cider Vinegar

1 Gallon Water

Mix and Soak Bird 12-24hours.

Drain and Dry Bird, Rest in refrigerator over night to dry skin.

Chix Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1-2tsp Bell's Poultry Seasoning

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

[jrod62]

Hello.

I just received for Father's Day the biggest, baddest grill / smoker I have ever seen. It's a Brinkman 4 in 1 in that the left side has a stove top, then a full gas grill, then a full charcoal grill and then a smoker box connected to the side of the charcoal grill.  My buddy told me this was the best place to learn.

I'm going to just go ahead and list my questions and hope that someone can help point me in the right direction.

This Saturday I am going to smoke two whole Amish chickens and turn them in to pulled chicken.

1.  I was told to soak the chickens overnight Friday night in cold salt water.  Do I need to maintain any specific temperature range?  What kind of salt should I soak them in?  Do I add anything else to the salt water to enhance the chance for a better result? read above, chef jimmy brine is the best

2.  I'm really confused about the smoking process.  Do I build the charcoal fire in the box and add the woods to that while the chickens are next door in the charcoal grill accepting the heat and the smoke from the box? yes

 It wouldn't make sense to make the fire in the charcoal grill and add wood to it, because the smoker box would serve no purpose.  Complete novice I know, but I just have no experience.

3.  What's the best type of wood to use for smoking chickens? I like apple.

4.  How long should I expect to have to smoke these and what is the optimal internal temp before I pull it apart for serving? post above cover all of this for You

5.  What is a reliable and tasty "mop" to use during the smoke to keep it moist and tender.  don't need to mop. the brine will help keep moist. I put a butter/garlic mix under the skin .

that will also help keep it moist and tender. and don't over cook them helps.

I think once I have some clarity around this process (especially #2) I will love it. 

I truly appreciate any help I can get here.                            

 

[chef jimmyj]

WOW thanks Ed!...Glad you enjoy that stuff as much as my family and friends.

Welcome to the SMF Family BigDog! When you get a chance head over to Roll Call and introduce yourself. This is a great piece of equipment you have. Take our free 5-day eCourse and take a look at threads discussing modifications to Horizontal Offset Smokers and Side Fire Box Smokers. Yours will do a good job as is but can be tweaked for more consistent cooking. Look at the Minnion Method of fire building and remember that temp control is a combo of the amount of fuel burning and the amount of air you let in the fire box. Try playing around to see how much heat you make before the cook. For this chicken, you will be wanting temps between 275* and 325*F to get great Crispy Skin. Get yourself a good Thermometer to monitor the Smoker temp and Internal Temp (IT) of the meat. The Maverick et732 is a good duel probe therm and is available from one of our members Todd Johnson at http://www.amazenproducts.com/  . You will want to rotate your chicken every 30 mins so no bird is close to the fire box the whole time. As Ed stated between the brine and mixing the rub with butter and putting it under and on the skin will give a great result, if you like to mop anyway check out the Basting Sauce in this thread... Have fun and Good Luck...JJ

http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys

 

[bigdog1206]

Thank all of you so much, I will let you know how it turns out.

Glad to be a part of this.

 

[jrod62]

WOW thanks Ed!...Glad you enjoy that stuff as much as my family and friends. :biggrin: s[/URL]

Got to love "evernotes" just copy and paste. Thumbs Up

 

[s2k9k]

I like what Jimmy said about playing around and checking temps before you put the chicken on. I would do a good burn so I could get a feel for the smoker before I tried to cook any food so I wouldn't take a chance and ruin it. Dry runs are a great way of learning!

 

[sqwib]

Some great advice here.

Here are some tidbits from my website

1) You can get away without brining on smaller birds some Brine, I usually don't. brine smaller birds

Here is what I use on my Turkeys

• Brine Turkey, unless it already has been, such as "Moister Enhanced with up to 8% of solution" or "Self Basting" or "Kosher".
• Brining enhances flavor and texture and gives the cook a wider margin of error, ensuring a moist bird, in  my opinion anyway. 

• USDA States that BASTED or SELF BASTED: Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., "Injected with approximately 3% of a solution of.

• Water to salt ratio is 1:16 or 1 cup of Kosher salt per gallon of non-chlorinated water.

• Sugar reduces the the taste of the salt, use the same ratio as the salt.

• Whole Birds brine for about an hour a pound.

• Breasts no more than 5-6 hours
   

Turkey Brine:

• 2 Gal Water
• 2 Cups Kosher Salt
• 2 Cups Sugar (1 Cup white + 1 Cup Brown)
• 4 TBS Black Pepper
• 1 TBS Dried Rosemary
• 1 TBS Thyme
• 1/4 Cup White Wine or dry vermouth. (not Cooking Wine)

Combine all ingredients to 1 gallon of water in a large pot and bring to a slow simmer for 10 minute stirring, remove from heat and cool in refrigerator. Reserve  a few ounces for the beer can

In a cooler add ice and the brine, submerge bird in brine, (weigh down if needed) add ice as needed, after brine period remove and rinse, pat dry.

2) As far as your smoker, I will leave that to the charcoal experts.

3) For wood, go with a lighter wood flavor such as apple as suggested, heavy woods like hickory may be too harsh for chix.

Sorry if this was mentioned already, but consider doing the chix beer can style, wrap just the breasts in foil about 150° if they are larger birds, don't be afraid to overcook a chick that are going to be pulled.If you do the beer can method and want to use it as gravy, use white wine and spices lake parsley, rosemary sage thyme, (tried not to sing it like Simon and Garfunkel) these spices really permeate the meat.

4) I do my Beer can chix 90 minutes at 250° very well done and like a rotisserie chicken. I have done some by internal temp and they weren't as good as the well done chix.

Place a pan underneath chicken and keep a little liquid in the pan throughout the cook.

Remove from smoker when done, wrap in foil and towels, rest in cooler 1/2 hour (similar to pulled pork) if drippings are not charred, defat and add to chicken when pulling.

Take off the skin and crisp up in frying pan, slice thin or chop and add to pulled chicken.

5) A slather or butter and herb rub on top or simply EVO and under the skin will add flavor.

Slather:

• 1/4 Cup Olive Oil
• 1 Tablespoon Worcestershire
• 1 Tablespoon Rosemary
• 1 Tablespoon Minced Onion
• 1 Teaspoon Onion Powder
• 1 Teaspoon Old Bay
• 1 Teaspoon basil
• 1 Teaspoon Thyme
• 1/2 Teaspoon Cracked Pepper
• 1/2 Teaspoon Celery Salt
• 1/2 Teaspoon Poultry Seasoning

Please let us know how it turns out and Good Luck.