MY FIRST CHICKEN SMOKE

[jimmybh]

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• jimmybh
• Mar 28, 2013

Just finished my first smoke on my new and first smoker. I need to do some work on the chicken skin, but everything went pretty well. The smokin-it-3 worked flawlessly. I had TBS within 10 minutes of startup on 1.96 oz of hickery for 2 hours. When the ckicken had reached 175 degrees. I then put it in the kitchen oven to help the skin and glaze with sauce. yumm  I may use another 1/2 oz of wood  next time.Next project is an 8lb pork butt. Waiting for my temp probe before I tackle the pork butt.

 

[ryschoo]

Those look great! What kind of rub and/or sauce did you use?

 

[jimmybh]

I used a sweet mesquite, a product which Costco markets. I used sweet baby rays BB sauce which I have used for many years on my grilled chicken. I have plans to improve the skin texture on the next smoke. I'm going to remove from smoker at 160 degrees and transfer to kitchen oven at 400 degree oven and bring thighs up to 180 there abouts. That should get me some crisp. I tried it on my searing unit on my grill, but I'm not happy with that. I'm also going to brine as I do my chicken breast. What you see above taste great, but I'm always trying to improve on my cooking methods.

 

[sqwib]

Great Job.

 

[bbqbrett]

Nice job Jimmy!  I am sure you will let us know how the pork butt comes out as well.