This Is Why Chickens Won't Cross My Road

[bdskelly]

What can be a better choice than Chicken for the Sunday Family Dinner? It's a Sunday dinner staple in the south ever since the lord invented the yard bird to be sure. Fried Roasted or Stewed they are always a favorite.

There are lots of different methods on this site to smoke these birds.  Mine is a bit different I think in that I don't smoke them whole or use a beer can or stand. I like to split my birds and put them on the grate. 

After splitting I season them very well  front and back with my favorite stuff .

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• bdskelly
• Jun 30, 2013

 

[s2k9k]

Love the title BD!!!!
Will be waiting to see some golden brown birds!

 

[bdskelly]

These go in the MES at 220 degrees. I'm using my Maverick probe in one of the larger breast.  Using Cherry Wood today.

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• bdskelly
• Jun 30, 2013

 

[dirtsailor2003]

Looks like your birds are off to a good start!

 

[bdskelly]

2 Hours in the smoke and the birds Internal Temp is 135. 

P1010001.JPG

• bdskelly
• Jun 30, 2013

 

[seenred]

Lookin' good so far...keep it coming!

Red

 

[oldschoolbbq]

                            

 , Yardbird, MMmmm.... 

 

[webowabo]

I too LOVE your thread title. ... great looking birds!

 

[bdskelly]

At 165 degrees internal temperature your birds are ready to pull out off the smoker. ...And should look something like this.

P1010001.JPG

• bdskelly
• Jun 30, 2013

 

[bdskelly]

At a internal temperature at the breast of 165 the meat will be very moist and the juices will run clear.

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• bdskelly
• Jun 30, 2013

 

[bdskelly]

It's easy to dry out a chicken.  Pay close attention to your internal temp. Remember 165 and you just cant go wrong.

I'll serve this to my family with sauce on the side. The chicken is so moist and seasoned well enough that few ever use the sauce. 

Enjoy!

Brian

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• bdskelly
• Jun 30, 2013

 

[webowabo]

I wanna lick the cutting board! That good!

 

[hambone1950]

Killer chicken , brother! Now that wings are getting so expensive , legs and thighs are getting to be my new favorite! ( and I always did like chicken breasts) Nice work. :grilling_smilie:

 

[bobank03]

Great job on the bird! 

 

[s2k9k]

At 165 degrees internal temperature your birds are ready to pull out off the smoker. ...And should look something like this.

P1010001.JPG

• bdskelly
• Jun 30, 2013

Brian, you need to change this post to say "And should look exactly like this"!

Great looking birds!!! Perfect!!!

 

[woodcutter]

Well done!!

 

[webowabo]

Well done!!

Did you just say the chicken looks :biggrin: 'well done'?....

 

[foamheart]

Nice Birds!

 

[woodcutter]

Well done!!

Did you just say the chicken looks

'well done'?....

Nope, chickens are perfect and the job was well done!

 

[bdskelly]

Thanks Dave.

Thats especially gratifying coming form you! We do what we can. Hope these old post of mine can help. It's great to see folks like yourself are watching. 

Wabo

I appreciate the kind words. If you ever get down to Cleburne Tx, let me know. 

Hambone

Thankee! These birds went fast.  Just enough left for Teri to make tortilla soup tomorrow! 

And Woodcutter. I appreciate the comments.

And thank you Bob.