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.

  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

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

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


    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 not walk away from the grill.

    good luck!

Share This Page