Need some advice

Discussion in 'Poultry' started by mph, Mar 6, 2010.

  1. mph

    mph Fire Starter

    First time brining and smoking chicken. I just cut a 3 1/2 lb. bird in half. Put it in the brine of 1 gal water, 1 cup Kosher salt, 1/2 cup sugar, 3/4 T onion powder. 3/4 T garlic powder and 1/2 T black pepper. Filled a one gallon freezer bag with ice and placed it on top of the chicken to submerge it and keep it cold. (in a SS stock pot)
    Any advice on changing the above would be appreciated.

    How long to brine?
    In the smoker, breast side up or down?
    Times and temps?
    I like a crispy skin, do I need to put these on the grill? If so, before or after the smoker?

    Thanks for any input.

    Mark
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I smoke mine breast side up at 225.
     
  3. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i would find a plastic 1-2 gal container like this and just put it in yer fridge (nice job on the ice):
    [​IMG]

    1-2 hrs.....depending on brine strength and yer taste.

    up....

    i like my smoker to be above 275 for poultry and as far as time it might take 2-3 hrs but only go by the internal temp of 165 of the bird.

    i do it after the smoke for just a couple of minutes.....do not walk away from the grill.

    good luck!
     

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