It was 60 degrees for the first time in several months where I lived, so figured what better time to smoke some chicken. Picked up a 10 lb bag of chicken quarters from Walmart for 6 bucks. Also wife and I eat salads throughout the week for lunch, so decided to smoke some chicken breasts as well for the salads. The quarters needed some butcher work, but afterwards I stuck all the chicken in my "brine-ing bucket" (Actually just bought this for doing chicken).
The brine was fairly simple, water, sugar, salt, garlic salt, and ice. I did that for about 3 hours before putting them on the smoker. The wood of choice this go around was cherry, which I will say is by far my favorite for chicken. I got the smoker to around 300'F to do the chicken, to try and combat the rubbery skin. Definitely will have to go higher next time, but wasn't nearly as bad as past smokes. The rub was a combo of some mainly pepper, salt, paprika, garlic, and a hit of curry.
Smoking time took about 2 hours. I had the breasts on the top shelf, and the quarters on the middle, which probably would attest to why the skin was rubbery (lesson for next time). Here are some large and up close pics of the final product.
Pic of first temp check.
Final product.
The brine was fairly simple, water, sugar, salt, garlic salt, and ice. I did that for about 3 hours before putting them on the smoker. The wood of choice this go around was cherry, which I will say is by far my favorite for chicken. I got the smoker to around 300'F to do the chicken, to try and combat the rubbery skin. Definitely will have to go higher next time, but wasn't nearly as bad as past smokes. The rub was a combo of some mainly pepper, salt, paprika, garlic, and a hit of curry.
Smoking time took about 2 hours. I had the breasts on the top shelf, and the quarters on the middle, which probably would attest to why the skin was rubbery (lesson for next time). Here are some large and up close pics of the final product.
Pic of first temp check.
Final product.
