First Brine-First smoked chicken, OH MY GOSH!

[naplesroo]

Well, I have been using my Big Green Egg now for 5 years and just started smoking successfully with the last two weeks from what I have learned here. THANKS. I have had many great cookouts but now I am thrilled with the smoking results.

I just finished my first brining on a chicken today, 5 hours in a recipe I copied off of this site. I then smoked it for 4 1/2 hours between 225 and 240 on my BGE using pecan chips. It was a great success and one of the best chickens I have done. Moist, flavorful, etc., etc., etc.

Below are pics of the temp, 1/2 way through and then the final product.

And oh yea, to DeeJayDebi, yes the chicken was waving but it lost its hand pretty quick!!

These pics are out of order and can't seem to get in order...oh well :?

Well on to the next successful smoke.

 

[deejaydebi]

Good Job NaplesRoo -

She looks wonderful! Hi Henie! I like the "fig leaf" on the private parts too!

:lol:

Debi

 

[up in smoke]

Absolutely Beootiful!

Great color!

 

[vulcan75001]

Nice job...What's next on the menu?

 

[ultramag]

Good looking yardbird NaplesRoo. Looks like the BGE gets the job done, your hooked for sure now. ;)

 

[deejaydebi]

Irwin -

Good thing that bird looks friendly - might be keeping you company now that you be spending all you money on "Big Meat" and smokin stuff!

Debi

 

[cheech]

Nice looking bird, never tried pecan is that pretty good?

 

[naplesroo]

Thanks Vulcan. It was great. Next will be more spare ribs and as soon as I get the time I want to conquer a brisket. I travel a lot in my work so sometimes I have only a few hours on the weekend to get things caught up before I leave town again. I need to make sure I have at least 10-12 hours to dedicate for a 6-8 lb brisky! 8)

 

[soflaquer]

What a mouth-watering Yardbird! Great job! Another South Floridian......Awesome!

BTW, when you post photos on the site, attach them in the OPPOSITE direction in which you wish them to appear! Problem solved!

Jeff

 

[naplesroo]

Cheech, Thanks. I have used pecan several times on chicken and pork and like it pretty well. Give it a try. I also have some grape but have not tried it yet. I usually use mesquite or pecan. I need to expand and try other woods though.

 

[naplesroo]

Thanks Jeff for the cuddo's and also the tip on the pics, I will try that next time. It is good to see your post as a fellow Floridian.

Good smokin,

 

[soflaquer]

Dido, my Friend!

I forget that some people don't know that trick, perhaps I'll post a "Sticky", to help some other users out.

Jeff

 

[dgross]

That "sticky" would be appreciated so that many miniutes of frustration can be avoided :? . Mabey instructions on how to resize the awwwwesome photos that are submitted would also help? Thanks again for an awesome site!!! Daun

 

[soflaquer]

OK, you twisted my arm...............I'll post it in the "General Discussion" index.

Jeff

 

[dgross]

Thanks Jeff :) :) !!

 

[naplesroo]

Hey Jeff, is there a limit on pics :?: I tried to post 4 and it would only accept 3 of them. :?

 

[vulcan75001]

Mark..
Thats right....you are only allowed 3 pics per post thru the normal add attaccment...here is a link to image shack..lots of people here use it..it's a photo hosting site..it's all free...you can up load pics...it will resize pics for you...check out the tool bar they offer...lots of nice features...does things all automatic..

http://www.imageshack.us/

Good Luck
Later
Richard

 

[soflaquer]

I am working with the site administrator on that very subject.

Thanks for the free link, Vulcan. I will add that to my new post.

Jeff

 

[naplesroo]

Thanks Vulcan, I will check it out! :D

 

[deejaydebi]

That is just the cutest chicken - only thing missing is a US flag in one wing. LOL