Yes My First Whole Chicken- Brined and Smoked

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DRKsmoking

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Jan 27, 2021
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Middle Sackville, Nova Scotia ,Canada
First Whole Chicken- Brined and Smoked, could not believe it myself. LOL
Bought a couple 4 pounders ,

Did a basic Brine, chicken in bucket and in fridge for 24 hours
1 gal water
6 oz of Kosher salt
1/2 cup Brown sugar
2 oz of apple juice
1/2 onion diced

Dried of the bird and into the fridge for 20 hours ( work got in the way )
Patted dry again , Sprayed with Canola oil . Than coated with a rub I mixed up
Paprika, Summer savory and brown sugar

1.JPG 2.JPG
3.JPG 4.JPG

In the smoker with Cherry chips, at 370 - 375 Deg. Trying to reach 165 on breasts and 175 on the thighs

After the first hour
5 ( Hour 1 ).JPG


Just shy of 1 1/2 hours , the temps shot up fast in last 10 minutes. As you can see the Breasts were 174, thighs were 189 the smoker was at 371deg. and the building was at 73
6.JPG
7.JPG

8.JPG


Brought in the house and let it hang around for 15 minutes

Sliced it up , and this was/is the juiciest chicken and the best tasting chicken I have made to date

9.JPG

10.JPG

11.JPG


I will always brine if I have the time . This was fantastic . and Mona loved it also.

Thanks for looking and I am off to make a big smoked chicken sandwich

David
 

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912smoker

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Statesboro Ga
That is one beautiful bird David ! You definitely get great color with your rub and the cut pics look juicy! And pass me a muffin please 🤣

EDIT
And congrats on the ride !

Keith
 
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DRKsmoking

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Jan 27, 2021
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That is one beautiful bird David ! You definitely get great color with your rub and the cut pics look juicy! And pass me a muffin please 🤣

EDIT
And congrats on the ride !

Keith

Thanks Keith for the like and the comment

I am very happy with the results for sure. Yes the colour and the juiciness of the bird were great

And yes Mona just pulled out a batch of her fresh Blueberry muffins

Was not expecting the ride ,

David
 

Brokenhandle

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Nov 9, 2019
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Looks beautiful David! Guess I better get off my duff and do one as well! Did I hear blue berry muffins? Nummy!

Ryan
 
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DRKsmoking

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Jan 27, 2021
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Middle Sackville, Nova Scotia ,Canada
Looks beautiful David! Guess I better get off my duff and do one as well! Did I hear blue berry muffins? Nummy!

Ryan


Thanks Ryan for the love and the comment

Was great, and don't know why it took me so long to do one.
Glad I finally did

Yes we have 3 highbush Blueberry plants out by the driveway , just coming ripe now . Mona pulls a cup or two a day off of them
And yes she just whipped up a fresh batch of muffins.

They are Gooood.

David
 

tallbm

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Dec 30, 2016
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First Whole Chicken- Brined and Smoked, could not believe it myself. LOL
Bought a couple 4 pounders ,

Did a basic Brine, chicken in bucket and in fridge for 24 hours
1 gal water
6 oz of Kosher salt
1/2 cup Brown sugar
2 oz of apple juice
1/2 onion diced

Dried of the bird and into the fridge for 20 hours ( work got in the way )
Patted dry again , Sprayed with Canola oil . Than coated with a rub I mixed up
Paprika, Summer savory and brown sugar

View attachment 640288 View attachment 640289
View attachment 640290 View attachment 640291

In the smoker with Cherry chips, at 370 - 375 Deg. Trying to reach 165 on breasts and 175 on the thighs

After the first hour
View attachment 640292

Just shy of 1 1/2 hours , the temps shot up fast in last 10 minutes. As you can see the Breasts were 174, thighs were 189 the smoker was at 371deg. and the building was at 73
View attachment 640293 View attachment 640294
View attachment 640295

Brought in the house and let it hang around for 15 minutes

Sliced it up , and this was/is the juiciest chicken and the best tasting chicken I have made to date

View attachment 640296
View attachment 640297
View attachment 640298

I will always brine if I have the time . This was fantastic . and Mona loved it also.

Thanks for looking and I am off to make a big smoked chicken sandwich

David
Congrats and welcome to the brine of birds club!
If you add some cure#1 salt in there, your mind will be blown :D
 

DRKsmoking

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Jan 27, 2021
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Middle Sackville, Nova Scotia ,Canada
That chicken is dancing in the smoker he's so happy!!! Awesome color on that bird. Summer savory adds such a great flavor to yard bird! Like!

Thanks Keith for the like and the comment

Ha Ha , he made me very happy for sure.
Yes great colour and we love Summer Savory. It is a must have in our turkey stuffing

When Mona saw the bird she wanted to put a little cowboy hat on it. For me to take the picture.
But I said no as I could just hear the comments about that now. lol

David
 
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DRKsmoking

Master of the Pit
Original poster
SMF Premier Member
Thread starter
Jan 27, 2021
4,382
3,315
Middle Sackville, Nova Scotia ,Canada
Congrats and welcome to the brine of birds club!
If you add some cure#1 salt in there, your mind will be blown :D

Thanks tallbm for the like and the comment

Yes love this club. :emoji_thumbsup: I will be doing all my birds this way when I have the time

I have done lots of chicken parts and other meats in wet and dry cure#1, love it
It is a flavor that I really love.
So now that I have smoked a whole bird , I will have to brine with cure next. :emoji_sunglasses:

Oh the hardships we must go through to be happy . lol

David
 
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