Spring Chickens

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Meat Mopper
Original poster
OTBS Member
Feb 13, 2006
Chillicothe MO
It was a great weekend for smoking here in NC MO. Ben and I (well mostly Ben) smoked a couple of chickens this weekend for a family get together. I rubbed the birds down with some EVOO and Old Bay the night before then went off to hawk my Pampered Chef wares the next day while Ben smoked them. I think he used a mix of Oak and Maple but I'm not compleatly sure on that. They turned out wonderful and I think we've finally got the chickens down pat. There weren't even any leftovers this time around which is always nice.
Nice job on the chickens Lady J & Ben. :D

I did something similar with Old Bay & oil this weekend with parts. I made a brine using salt, sugar, and Old Bay for some chicken, 20 pounds of leg quarters and 20 pounds of boneless-skinless breasts. They soaked over night and then rinsed them off. I've never attempted to smoke boneless-skinless chicken breasts and wasn't too sure how moist they'd be after cooking in a smoker at 350*, so I sprayed them down with some cooking oil before putting them in. Surprisingly, everyone that commented mentioned how good they were.
Actually the smoke was hickory and maple. They turned out really great. All of the family loved them, and I think that I am going to have to do it again. Probally around the 4th of July!!!!
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