- Apr 15, 2013
- 23
- 10
Did my first smoke last weekend of a turkey breast. I'd give it a 6/10. Rub was WAY to salty (my fault), and the weather wasn't the best for attempting my first smoke. But the turkey itself turned out pretty good. Either way I'm pretty well hooked!!
Been debating on doing a boston butt but I've decided to go with a beer can chicken for my second attempt. Been doing alot of reading and just wanted to make sure I had my thoughts together properly. I'm looking to get my pit to 275 - 300 for a more crispy skin, correct? And getting the breast to at least 165? I'm planning on using the slaughterhouse brine recipe that's on the wiki. It calls for 1-1/2 gallons of water. If that isn't enough to cover the entire chicken, do I simply just fill up my container with more water until the bird is covered? Also debating on weither to do a rub, injection or both. I'm leaning towards just a rub since I'll be doing a brine. But open to suggestions. Found a few good looking rub recipes throughout the forum I'd like to try. If anyone has some suggested rub recipes I'd be eager to listen.
So I plan to brine for about 12 hours or so. Then I'll remove the bird, rinse well, pat dry. I read about leaving the bird uncovered in the fridge overnight after the brine to help further dry the skin. Is this the standard? What's a good base to rub the chicken down with prior to adding my rub? Seems some use butter others olive oil and even others italian dressing.
Any need for any mopping? If so, what do you guys use?
Will be trying out a smoke box I've had for a few years but never used. Hopefully it will keep my wood chips from burning so quickly as they did when I smoked the turkey. Need to do a few mods to my Smoke Hollow 4-in-1 to seal up some leaky doors and seams. Once I tackle that I"ll try my hand at the chicken.
Thanks in advance for any suggestions/tips/help/etc.!!!
Been debating on doing a boston butt but I've decided to go with a beer can chicken for my second attempt. Been doing alot of reading and just wanted to make sure I had my thoughts together properly. I'm looking to get my pit to 275 - 300 for a more crispy skin, correct? And getting the breast to at least 165? I'm planning on using the slaughterhouse brine recipe that's on the wiki. It calls for 1-1/2 gallons of water. If that isn't enough to cover the entire chicken, do I simply just fill up my container with more water until the bird is covered? Also debating on weither to do a rub, injection or both. I'm leaning towards just a rub since I'll be doing a brine. But open to suggestions. Found a few good looking rub recipes throughout the forum I'd like to try. If anyone has some suggested rub recipes I'd be eager to listen.
So I plan to brine for about 12 hours or so. Then I'll remove the bird, rinse well, pat dry. I read about leaving the bird uncovered in the fridge overnight after the brine to help further dry the skin. Is this the standard? What's a good base to rub the chicken down with prior to adding my rub? Seems some use butter others olive oil and even others italian dressing.
Any need for any mopping? If so, what do you guys use?
Will be trying out a smoke box I've had for a few years but never used. Hopefully it will keep my wood chips from burning so quickly as they did when I smoked the turkey. Need to do a few mods to my Smoke Hollow 4-in-1 to seal up some leaky doors and seams. Once I tackle that I"ll try my hand at the chicken.
Thanks in advance for any suggestions/tips/help/etc.!!!
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