yard bird with Q-view

Discussion in 'Poultry' started by tyotrain, Sep 5, 2010.

  1. tyotrain

    tyotrain Master of the Pit

    Well the wife brought me home some half birds[​IMG]   so out the door i went to get the smoker fired up.

    getting the pit fired up

    [​IMG]

    chicken coming out of its nice bath of marinade soaked overnight.

    [​IMG]

    [​IMG]

    getting ready for my rub but first a light coat of cooking oil helps to crisp and brown the skin.[​IMG]

    all rubbed up and ready for the smoker.

    [​IMG]

    on the smoker it goes and time for a cold beer.[​IMG]

    here is a look 1 1/2 hours into  cook.. mmmmmmmmmm looking good [​IMG]

    ok breast hit right around 168 so time to pull them off and let rest for a few in the cooler. this will be a good time for another beer[​IMG]

    the chicken was great and the wife loved it to so that was a plus. I am such a big fan of brine and marinade its like night and day.

    thanks for looking.
     
  2. Chicken looks good...I love to smoke chicken, it's quick and simple. A little salt, pepper and smoke then you have a meal.
     
  3. What was the time and temp that you cooked them? Also, how did the skin turn out?
     
  4. tyotrain

    tyotrain Master of the Pit

    When i do chicken i smoke a bit hotter right around 250-270 this will help to crisp the skin also. i smoked them about 3 hours i cook more to temp so don't really keep track off time i pulled these off the smoker when they hit 168 degrees.  the skin turned out great it was not as crisp like i get most the time but it was real tasty.
     
  5. looks fantastic!

    that skin looks pretty tasty to me!
     
  6. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Great job, fine lookin bird my friend. [​IMG]
     

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