Smoked Two Yard Birds Today

[blackhawk19]

I smoked two twins today, both were 5.01lbs. I brined them with Debi's mixture for 12hrs, coated with EVOO and Lemon Pepper and started at 10:30. I know, no Fatty but I still have some frozen from my last smoke. Smoker temps 290° to 300° using a little hickory and cherry but mostly apple.



The taste testers are in position




3hrs into smoke



After 4:15hrs the finished product pulled at 172°, I will taste test at supper tonight

 

[crewdawg52]

Ya know.......For a "Grunt", ya do ok.

Nice work BH!


One question though........ How big was the can the bird came out of ? C- rats ya know!

 

[bigarm's smokin]

Looks great Blackhawk, I have a question though, when I cook them that long, at that temp, the birds are LOTS browner, not dark really, just definately darker than yours. Must be my rub, (Jeffs) ?

 

[roger]

That's some good looking pollo.

 

[seaham358]

Nice birds.. I love brined yard bird, its the best..

 

[ba_loko]

Blackhawk, those are some mighty handsome birds! How come I didn't get an invite?

 

[blackhawk19]

You're welcome anytime

 

[blackhawk19]

You could get green eggs and ham out of C-Rats but the best was pound cake and peaches, we delivered a lot of cases missing them

I never found smoked yard birds in them

 

[richoso1]

I know what your taste testers are thinking... are you done yet?

 

[blackhawk19]

All I put on mine was some EVOO and Lemon Pepper

 

[cajun_1]

Great lookin' yard birds ... Fine job.

 

[crewdawg52]

Hate to admit it......."Ya Done Good Pilgrim"......

 

[gramason]

tasty looking birds, I have one soaking in brine as I type. I'll try tomorrow, first time I brined one. I usually just rub and smoke.

 

[blackhawk19]

I had some for supper tonight, great taste and very juicy


On the plate

 

[msmith]

BlackHawk that is some awesome looking bird with just the right amount of smoke. Very nice color in that breast and golden skin They must have been great.

 

[old poi dog]

Those are great reference pictures that will serve as a guide as I try my hand at smoking chicken again. I just got my ET-73 thermometer and will definitely put it to use on monitoring the smoker and chicken temps. I think I will also try brining a chicken. Besides the higher smoking temp. you think the evoo on the bird helps crisp the skin? The chickens were smoked the whole time with the breast sides up yes? Thanks !!!!!!

 

[richtee]

Plenty of fat in the skin for a crisp. just keep the temp up enough to get it there. If ya want REALLY brown, use butter/lemon for the last half hour as a mop.

 

[blackhawk19]

Sorry, I should have said they were breast down for the 1st hour, then turned

This is the brine I used
1 gal water
1 cup salt (sea or kosher)
3/4 tps Garlic powder
3/4 tps Onion powder
3/4 tps Cajun spice

Hope this helps

 

[old poi dog]

Thanks Blackhawk, I'm set for next week. I like the idea of your drip pan under the birds. Did you try incorporating the drippings from that pan into your gravy?

 

[blackhawk19]

No, I just cook'em, my wife puts them on the plate and I keep my mouth shut

I think she opened a can