Smoking Now - First Smoked Chicken

[redt3x]

Good evening.  I just joined this site while I was researching how to smoke a chicken.  I'm from the Dallas, TX area and have an MES 30 I received last year from my awesome wife.  I haven't smoked much so far - only ribs - but am trying my first chicken.  It's been on for about an hour and a half so far.  I tried the spatchcocked method but probably more butchered it since it was my first time but I'm sure the bird will turn out ok - just won't win any championships.  Looking forward to learning from the folks on this site and smoking more this year.  Thanks everyone for sharing your experience and advice.

 

[chuckles]

Welcome to the forum Redt3x. Chx is a great first smoke. Look forward to seeing some Qview. I bet the chx will be delicious. This site is as addictive as the act of smoking meat itself, so I am sure you will be posting frequently. You certainly will find lots of great information and great people here. Happy smoking.

 

[redt3x]

Thanks for the welcome Chuckles.  It turned out well for the first attempt... couldn't take a pic fast enough before the vultures swept in.  Smoked faster than expected.  Brined for about 4 hours with 1/2 gallon water, 1/2 cup brown sugar and 1/4 cup salt (ionized, didn't have enough sea salt but after the fact forgot I had some pink Himalayan sea salt I could have added).  Rubbed with EVOO, paprika and lemon pepper.  Smoked at 250 in the MES for about 2 1/2 hours and it came out perfect on the quick read thermometer.  Also had some red potatoes I smoked with it - with just a little EVOO, salt and pepper.  Potatoes were a first time smoke as well.  Looking forward to more smoking.

 

[Rafter H BBQ]

Welcome, see ya around the forum !

 

[shinny]

Welcome from Maryland

 

[gary s]

[h3]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   [/h3][h1]  [/h1][h1]Gary[/h1]