Some smoked chickens

[jaycoje]

Smoked a couple 4 lb. chickens yesterday with no brine, just rubbed the day before with some Durkee chicken and rib rub from Walmart. started about 2 pm temp at about 275, used Mesquite for smoke. Had an audience for a while during the smoke. I pulled them out at 165 deg. took about 3.5 hours, let them rest for a while and then the Wife and I dug in to them. The flavor was great and very tender. I can't tell the deference between brine and no brine, turns out great both ways.

 

[jaxgatorz]

Did u mean 165? They look great either way !!

 

[jaycoje]

Yes, 165. Thanks! Too many cold beers in this Texas heat.

 

[richoso1]

Very nice smoke my friend, and thanks for sharing the Q View. It's nice to know that not everyone is into the brine thing, sometimes straightup is also a tasty way of doing chicken. Simplicity can be devasting... at times. It's all good my friend.

 

[fourthwind]

I think your guest might have become the main course if it were my back yard

Great looking smoke!

 

[beer-b-q]

Congratulations on a good smoke...

 

[jaycoje]

Funny that's what I was thinking, but we are staying at a state park in Austin TX. and they are everywhere. Some times there are about 20 or 30 of them around our rv.

 

[mballi3011]

Now thats a good smoke there Jaycoje

for a good first smoke and posting it here for all of us to enjoy. Great job and keep it up we like it that way. I'm not a big fan of brining my chickens either.

 

[meltyface]

Definetly looks like some good tasting birds, actually now that I'm looking at your qview, I think I'm going to smoke me a chicken today!

 

[mauismokemeats]

That looks sweet!!, nice job. How long did the water stay in the pan before it evaporated?

 

[flash]

I've pulled them out as late as 180º internal. My wife wants the chicken DONE!! Even with brine, they were plenty juicy. I don't think brine is necessary.