My try at chisoxjim's Buttermilk chicken

Discussion in 'Poultry' started by jdsmith, Oct 13, 2009.

  1. jdsmith

    jdsmith Smoke Blower

    I followed his recipe exactly, but because of circumstances this moring, I got started late on prepping and was only able to soak in the brine for 6 hours instead of 8.



    I got the fire going, then the lady came with a heaping stack of papers to sign for our house re-fi, so my fire was a little died back down when I got back to it. I started off with charcoal, then had to add a little more to get it going. After that I used some cherry logs with just a couple oak, and threw a couple hickory chunks on in the beginning.





    I knew I wanted a good fire going, I was shooting for 250-275. So I put a little more wood on than normal. My ET-73 doesn't quite reach into the office, so when I went out to the kitchen table at one point, it was up to 380!!! (Good thing this is chicken and not ribs!)

    I got er' settled back down to the range I wanted. They are looking pretty good. When the fire got hot, it actually put grill marks on the bottom of some of them. I'm hopefully gonna pull off in another hour for a late supper (and plenty of leftovers)
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Gotta love the buttermilk brine. looks good.
     
  3. jdsmith

    jdsmith Smoke Blower

    Well, the hind quarters finished up in about 1 1/2 hrs. Still waiting on the breast. Pretty tasty stuff!





    Wally, the official taste tester patiently waiting for his sample. He's NEVER ONCE complained about my cooking[​IMG]
     

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