Hi all. I'm a newbie here. I've been lurking for weeks as I recently purchased a firebox for my Chargriller DUO and have been very interested in the art of smoking meat.
I took the opportunity of a beautiful Saturday afternoon to try my first Chicken (only my second time to smoke anything). I appreciate all of the the wonderful information that everyone has contributed here. I look forward to all the fun that I will be having improving my smoking skills and learning from this awesome community.
I started with a young whole chicken that picked up earlier that morning. I washed it, coated it in olive oil and then coated it with a rub mixture of:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 teaspoon ground red pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
I also pulled back the skin and put rub in between the skin and the actual breast.
I then made an injection of 3/4cup apple juice and 1/4 cup Worcestershire Sauce and injected the bird including legs, thighs, and wings.
I covered the container and placed the bird in the refrigerator while I prepped my firebox and grill. (Chargriller Pro Duo with the Side Firebox installed) and yes that's a beverage-stocked mini-fridge beside it. :)
en.
Prepped the box with hardwood lump charcoal and got the temp up to about 280 before adding the Chicken.
I grabbed a can of beer from the mini-fridge and disposed of 1/2 of it's quantity properly :) and then removed the top and added a clove of garlic to the can.
Once at the grill, I inserted the can into the chicken and placed the chicken on the grill along with a few potatoes (coated in Crisco and rub).
After about 2-hours at a temp that ranged from 285-300, I reached an IT of 167 and I pulled the chicken from the grill.
Being that I have never smoked a chicken before, I have nothing to compare it to but it was absolutely, the most tender and moist chicken that i have ever tasted. I wasn't as big of a fan of the rub that I used, I will probably begin to look for other variations to use in the future. Don't get me wrong, it was completely devoured but I just want to improve on my rub for the future.
Thanks for all of the great advice and instruction that I've read over the past few weeks as a lurker. I'm hooked now!
I took the opportunity of a beautiful Saturday afternoon to try my first Chicken (only my second time to smoke anything). I appreciate all of the the wonderful information that everyone has contributed here. I look forward to all the fun that I will be having improving my smoking skills and learning from this awesome community.
I started with a young whole chicken that picked up earlier that morning. I washed it, coated it in olive oil and then coated it with a rub mixture of:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 teaspoon ground red pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
I also pulled back the skin and put rub in between the skin and the actual breast.
I then made an injection of 3/4cup apple juice and 1/4 cup Worcestershire Sauce and injected the bird including legs, thighs, and wings.
I covered the container and placed the bird in the refrigerator while I prepped my firebox and grill. (Chargriller Pro Duo with the Side Firebox installed) and yes that's a beverage-stocked mini-fridge beside it. :)
en.
Prepped the box with hardwood lump charcoal and got the temp up to about 280 before adding the Chicken.
I grabbed a can of beer from the mini-fridge and disposed of 1/2 of it's quantity properly :) and then removed the top and added a clove of garlic to the can.
Once at the grill, I inserted the can into the chicken and placed the chicken on the grill along with a few potatoes (coated in Crisco and rub).
After about 2-hours at a temp that ranged from 285-300, I reached an IT of 167 and I pulled the chicken from the grill.
Being that I have never smoked a chicken before, I have nothing to compare it to but it was absolutely, the most tender and moist chicken that i have ever tasted. I wasn't as big of a fan of the rub that I used, I will probably begin to look for other variations to use in the future. Don't get me wrong, it was completely devoured but I just want to improve on my rub for the future.
Thanks for all of the great advice and instruction that I've read over the past few weeks as a lurker. I'm hooked now!
