Smoked Chicken Ongoing View!

Discussion in 'Poultry' started by centercitysmoke, Sep 20, 2013.

  1. Trying this, so we'll see! I'm taking my first shot at chicken. I read around about the art of brining in general and decided I'm going to go for my own take here. So here is what I'm starting with:

    1 5lb chicken for two

    First step:
    1 1/2 gallons water/ice
    1 1/2 cups salt
    1 1/4 cups brown sugar
    2 TBS lemon zest
    2 TBS coarse cracked pepper
    A few sprigs of fresh rosemary, thyme, and a tad of marjoram

    Had to add ice in because my fridge isn't super cold and I want to make sure I keep it under 40*

    This will sit covered in the fridge over night and I'll update tomorrow

    I put a pack of ice in a small plastic bag on top to weigh it down until it stays under
    Last edited: Sep 20, 2013
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm watching with interest. I love rosemary on chicken.

  3. This is frustrating me right now but it's only been under and in the fridge for about 20 min

  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Have you checked the ambient temperature in your refrigerator?

  5. Looking better now, holding at 36* on two different thermometers
  6. ldrus

    ldrus Smoking Fanatic OTBS Member

    Have 4 birds in the tub myself, going in the smokehouse in the am. I cured mine so going low and slow to take a deep smoke.
  7. Making my mouth water Ikrus.

    Woke up this morning and the digital therm was sitting nicely at 38*, I think it just needed to settle in. Analog was reading 37* after an hour last night. Bird's been under for about 13 hours now. Going to pull it out, wash it off for a few min and get it back in the fridge to dry off for another few hours. Hopefully it goes in the smoke around 2 today, and eating by 8 as long as she hits 165* by then.  Fingers crossed!

    I was originally going to let it sit in the fridge to dry out all night again and smoke it tomorrow, but work calls tomorrow so we're bumping up the process a little bit. 

  8. Ok here's where we're at!
    Took the bird out this morning, dried off and let sit for a few hours in the fridge. Rubbed down with this recipe:

    2 TBS onion powder
    1 TBS cayenne pepper
    1 TBS brown sugar
    2 tsps garlic powder
    2 tsps paprika
    1 tsp ground coriander
    1 tsp pepper
    1/2 tsp salt

    Sitting in the fridge while I light the smoker!
    Last edited: Sep 21, 2013
  9. ldrus

    ldrus Smoking Fanatic OTBS Member

    im watchin!!  pulled mine from the brine this am, rinsed off real good  and put back in a bucket of ice water for 15 minutes  to equalize a little then in the smokehouse they went . 130deg for 1hr then to 150 and smoke will run thaqt for a few hrs then climb up to 200 until birds finish.
  10. 50/50 mix of apple wood and pecan soaking

  11. Just waiting for the light

    On and rolling, sitting at 200*, hopefully coming to 225ish
    Last edited: Sep 21, 2013
  12. ldrus

    ldrus Smoking Fanatic OTBS Member

    Make sure you get threw the danger zone if enough time.(40deg to 140 deg in 4hrs or less). When I do poultry that I haven't cured I run my temps high like 275-300 . 200/225 might be to low to keep safe.
  13. I think it's in a good spot. Just hit the 4 hour mark and the digital therm. is reading 151*

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Are you going to kick the heat at the end to crisp the skin?

  15. Yep! Should I give it a spray down and kick it up or just go ahead and let it go the way it is? I'm trying to time it with some potatoes I've got
    In the oven
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I can't get my smoker hot enough to crisp them up so I use my grill to crisp it. I pull it just before serving and give it a couple of minutes per side till crisp. If you are just increasing the temperature in your smoker I don't have experience with that.


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