First Chicken Smoke

[bryce]

I smoked my first chicken tonight. It turned out very tasty and very smokey (just the way i like it.) Heck, i could eat a burnt 2x4 and love how smokey it is.

I had the butcher cut up a chicken for us at our local meat store. I cooked the chicken for 1.5 hrs at about 325/350. I used an appIe/hickory mix of wood. I was very surprised at how smokey they turned out in such a short time period. I rubbed some EVOO all over the peices which helped to crip the skin. I also used some Kirkland Sweet Mesquite rub, garlic powder, and onion powder for flavor.

Pros: Great taste - fast cook time which is good for impatient people like me - inexpensive

Cons: Came out a bit dry (can fix this by not chasing kids around and trying to mow the lawn when i should have been pulling it out of the smoker) - I ate too much

To date, i've smoked 2 slabs of BB ribs, 2 pork butts, 1 not so good brisket, and finally chicken quarters. My favs have been, in order; pork butt, ribs, chicken and brisket.

This website is frickin fantastic!

Thanks,

Bryce

 

[chef jimmyj]

Good lookin' bird. Try brining, it tenderizes and chemically reacts with the meat protein to retain more moisture...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1T Red Pepper Flake Optional

Mix well and Soak the Bird for 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!

 

[jrod62]

Looks good. Thumbs Up
I use chef jimmy brine. Works great. I also put butter/garlic mix under the skin.

 

[patsy yates]

good looking chicken ; making me hungry now

 

[bruno994]

Good looking yardbird!  Brining is the way to go.  I use a mix that I have found to work well for me.  I prefer to slow smoke the chicken at 250 for 3 hours or so.  Makes it tougher to crisp the skin, but you can do that on a hot grill or oven if you have to have crispy skin.  The meat just gets much more tender and can be pulled when you slow smoke it, pulling it off once the IT reaches 180+.  Without brining, cooking the bird to 180+ IT, it will dry out, but with the brine, I have experienced nothing but good, juicy white and dark meat. 

 

[bryce]

Good lookin' bird. Try brining, it tenderizes and chemically reacts with the meat protein to retain more moisture...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1T Red Pepper Flake Optional

Mix well and Soak the Bird for 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!

Sounds like you've got a heck of a recipe there. I'll definitely need to step up my game from this initial smoke. Thanks for posting this information Chef Jimmy.

 

[bryce]

Good looking yardbird!  Brining is the way to go.  I use a mix that I have found to work well for me.  I prefer to slow smoke the chicken at 250 for 3 hours or so.  Makes it tougher to crisp the skin, but you can do that on a hot grill or oven if you have to have crispy skin.  The meat just gets much more tender and can be pulled when you slow smoke it, pulling it off once the IT reaches 180+.  Without brining, cooking the bird to 180+ IT, it will dry out, but with the brine, I have experienced nothing but good, juicy white and dark meat. 

I'll have to institute brining for my next batch. I like i can slow smoke to 180 and still have it moist with a brine. Thanks for the tip!

 

[smokinhusker]

Looks good! I brine and smoke at the lower temp. Moist and tender every time.

 

[larry hensley]

Looks Good....  Now I want more Smoked Chicken HA HA.

 

[bryce]

Ha! I do the same thing...bounce form forum to forum hungry for ribs, then brisket, then pork, then salmon, then chicken, then.........