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My first smoke

idaho

Fire Starter
48
10
Joined Aug 28, 2013
Ok so I got the smoker seasoned, Brined my chicken parts all night and now just put them in the smoker.

Brine was

Salt

Garlic powder

onion powder

apple cider/ water

brown sugar

fresh tarragon, oregano , Onion and Garlic

Rub was

Smoked Paprika

Onion an garlic powder

fresh ground pepper

Salt

Kind of new to this rub stuff and we are not fond of HOT spice.

Will post pictures IF it looks edible when I take them out in about 3 hours.

What is best temp to pull the chicken ?

Thanks Adam
 
Last edited:

bear55

Master of the Pit
1,002
30
Joined Jan 7, 2013
I usually smoke chickens at 300 - 325 as my family like crunchy skin.  Good luck and enjoy this forum, lots of experts here.
 

little smokey

Smoking Fanatic
337
28
Joined Aug 4, 2011
Juicy meat?  Crispy Skin?  How did your rub taste?  I want more info because your chickens look awesome and I love the ideea of halving them.
 

idaho

Fire Starter
48
10
Joined Aug 28, 2013
 
Juicy meat?  Crispy Skin?  How did your rub taste?  I want more info because your chickens look awesome and I love the ideea of halving them.
The meat was so moist you could have squeezed it out like a wash rag!!! Rub was good could have been crispier for my liking but everyone else here likes soft skin (YUK)  
 

idaho

Fire Starter
48
10
Joined Aug 28, 2013
This weekend I thawed about 25 pounds of Venison that I cubed and froze, Then I bought 35 pounds of pork butt. SO will attempt 25 pounds of summer sausage, 10 pounds of jerky sticks and about 25 pounds of breakfast sausage. Will keep you updated as I go.
 

idaho

Fire Starter
48
10
Joined Aug 28, 2013
Man would my wife like that. Kind of gives a funny mental picture of 6 legged chickens running around
 

idaho

Fire Starter
48
10
Joined Aug 28, 2013
Ok 5 racks of jerky in the smoker having a hard time keeping temps down, Have door part way open now. Meat grinder gave me some issues getting the summer sausage so will hold off on breakfast until I modify if more
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
7,967
1,266
Joined Jun 20, 2013
:Ya gotta love 6 leg chickens  Miss Linda woulld love that as she loves dark meat. 

Gary
 

idaho

Fire Starter
48
10
Joined Aug 28, 2013
Well jerky still on there, I have 25 pounds of summer sausage to go, filled 7 big casings. May wait till tomorrow when the wind dies down keeping temps is tough today.
 

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