Smoked Two Yard Birds Today

Discussion in 'Poultry' started by blackhawk19, Oct 27, 2007.

  1. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    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
     
  2. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Ya know.......For a "Grunt", ya do ok. [​IMG] Nice work BH!


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

    bigarm's smokin Master of the Pit OTBS Member

    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) ?
     
  4. That's some good looking pollo.
     
  5. seaham358

    seaham358 Smoking Fanatic OTBS Member

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

    ba_loko Smoking Fanatic OTBS Member

    Blackhawk, those are some mighty handsome birds! How come I didn't get an invite? [​IMG][​IMG]
     
  7. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    You're welcome anytime [​IMG]
     
  8. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    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 [​IMG] I never found smoked yard birds in them
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I know what your taste testers are thinking... are you done yet?
     
  10. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    All I put on mine was some EVOO and Lemon Pepper
     
  11. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Great lookin' yard birds ... Fine job.
     
  12. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Hate to admit it......."Ya Done Good Pilgrim"......[​IMG]
     
  13. gramason

    gramason Smoking Fanatic OTBS Member

    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.
     
  14. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

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


    On the plate
     
  15. msmith

    msmith Master of the Pit OTBS Member

    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.[​IMG]
     
  16. old poi dog

    old poi dog Master of the Pit OTBS Member

    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 !!!!!!
     
  17. richtee

    richtee Smoking Guru OTBS Member

    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.
     
  18. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    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
     
  19. old poi dog

    old poi dog Master of the Pit OTBS Member

    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?
     
  20. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    No, I just cook'em, my wife puts them on the plate and I keep my mouth shut[​IMG] I think she opened a can[​IMG]
     

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