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First birds

Discussion in 'Poultry' started by neens, Oct 3, 2008.

  1. neens

    neens Smoke Blower

    Going to be smoking my first two beer can birds along with some legs and i had a few questions.

    First off I will be brining them using the following recipe:
    1 1/2 Gal Water
    1/2 C Salt
    1/2 C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice
    2 tsp Celery Seed

    My first question is how long do I soak the birds and legs for?

    I will be smoking them at 325 to an internal temp of 180 but im not sure which part to take the temp in.

    If any part of this is wrong feel free to correct me. Also if anyone can give me a genral guess at timing so I know when to start the smoker up that would be great.
  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Neens I assume you are using kosher salt. That is very close to the brine recipe I use. I brine my whole birds overnight and the parts 4-6 hours. Then be sure to rinse well after they come out of the brine. Then pat dry and apply your rub. Insert the probe into the breast of the whole birds and the thickest part of the legs without hitting bone. Chicken is actually safe at 167* but I usually take mine to 175* at the higher temps I would guess the whole birds at 2.5-3 hours. What kind of wood are you gonna use? Have fun and have a great smoke.
  3. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    What he said.
  4. neens

    neens Smoke Blower

    thanks. i will be using apple wood.
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I soak mine overnight, give em a nice rinse then a nice shot a rub.

    Yall wanna put yer probe in the breast er the thigh, just be sure ya ain't touchin no bone.

    Rule a thumb is 1 1/2 hours a pound, but the rule a thumb sorta depends on wheter er not yall hit yer thumb with the hammer! But really, the 1 1/2 is kinda sorta close ta what it usually takes me ta doe a bird.

    Good luck an may the smoke gods smile upon yer cooker!