- Dec 8, 2012
- 5
- 10
I have 4 quarter sections and a 6.5lb bird sitting in a brine in my fridge right now, planning on letting it swim for ~24hrs. After I take it out tomorrow night I'll rince, pat dry and let sit open in the fridge over night to dry. Tuesday morning I will lightly oil the skin with EVOO or butter, havent decided yet, and then apply a no-salt rub above and below the skin. Im going to smoke at a higher temp, 325-350 so I can get a crispy skin and faster cook times, doesnt seem like a bad thing to do with a bird.
Now my questions.
1. Im doing quarters and a whole chicken, am I better off starting the whole bird 30-45 minutes before the individual quarters? I would think the mass of the whole bird will take a bit longer. I only have one meat probe on my Maverick so I figure I'll stick it in the breast.
2. Rookie question but I gotta ask, do you stick the probe right away or not til after you are out of the danger zone?
3. I like to use a throw away roaster pan instead of a standard water pan and I fill it with apple juice when I do pork butts or fatties. Do I still want to do that with a bird or will that prevent the skin from drying out and cooking properly? I mixed up a spritz and plan on using it so do I skip the water/apple juice?
4. I am going to use apple or cherry chunks for the smoke. I've never smoked above 300F, will that cause my wood to burn too fast and cause white smoke? I am only starting with a couple chunks and can add more later.
5. I'm thinking this will be in the ballpark of 4.5 hours til finished, am I close?! I swear I will be watching IT to determine when its done, just hoping to get a better idea on time.
I know I'll learn as I go and sometimes mistakes are the best lesson but I figured with all the experience on this board I would be a fool not to ask.
The brine and rub are courtesy of Chef JimmyJ and this thread.
http://www.smokingmeatforums.com/t/130508/whats-a-good-turkey-brine-recipe-and-technique
And the spritz is the Slaughterhouse recipe with a mixture of brandy and whiskey instead of just whiskey.
http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
Smoker is the Home Depot Masterbuilt Dual door unit.
Merry Christmas and thanks in advance,
Tim
Feel free to ask me some questions too if you think I may be forgetting something.
Now my questions.
1. Im doing quarters and a whole chicken, am I better off starting the whole bird 30-45 minutes before the individual quarters? I would think the mass of the whole bird will take a bit longer. I only have one meat probe on my Maverick so I figure I'll stick it in the breast.
2. Rookie question but I gotta ask, do you stick the probe right away or not til after you are out of the danger zone?
3. I like to use a throw away roaster pan instead of a standard water pan and I fill it with apple juice when I do pork butts or fatties. Do I still want to do that with a bird or will that prevent the skin from drying out and cooking properly? I mixed up a spritz and plan on using it so do I skip the water/apple juice?
4. I am going to use apple or cherry chunks for the smoke. I've never smoked above 300F, will that cause my wood to burn too fast and cause white smoke? I am only starting with a couple chunks and can add more later.
5. I'm thinking this will be in the ballpark of 4.5 hours til finished, am I close?! I swear I will be watching IT to determine when its done, just hoping to get a better idea on time.
I know I'll learn as I go and sometimes mistakes are the best lesson but I figured with all the experience on this board I would be a fool not to ask.
The brine and rub are courtesy of Chef JimmyJ and this thread.
http://www.smokingmeatforums.com/t/130508/whats-a-good-turkey-brine-recipe-and-technique
And the spritz is the Slaughterhouse recipe with a mixture of brandy and whiskey instead of just whiskey.
http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
Smoker is the Home Depot Masterbuilt Dual door unit.
Merry Christmas and thanks in advance,
Tim
Feel free to ask me some questions too if you think I may be forgetting something.
