Brined/cured and smoked a couple of whole chickens

Discussion in 'Poultry' started by crankybuzzard, Nov 22, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I brined/cured 2 whole chickens for 3 days and smoked them today.

    I usually only do the brine and cure, but on one of the birds I added fresh basil, oregano, and rosemary from my herb garden. This produced a noticeable color difference between the 2 birds, and it imparted a nice flavor.

    After sitting in the buckets for 3 days, I took out the birds, rinsed them off, allowed them to dry for a while in the frig, and then stuck them in stockinettes, and put em in the smoker. Note the color difference of the bird on the right, that's the one with the herbs in the brine.

    I smoked these in my big electric at 225 degrees and used apple pellets in my new expanding A-MAZE-N pellet tube. The tube was still smoking when I pulled the birds out after 5 hours.

    Whipped up some mashed potatoes, mixed in some bacon bits, and caramelized onions, and served!


    The bride has been down for almost 2 weeks after back surgery, and she finally has an appetite again. I think she ate the entire breast!
     
    jfleming9232 and bearcarver like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice color on the birds. Wishing your Bride a full and speedy recovery...JJ
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thank Chef J!  She's on the mend, but it'll be quite a while before full recovery.

    I love smoking birds after a brine/cure.  The flavor is amazing!
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man they have great color to them.

    Brine curing adds a whole new flavor to them.

    Great job.
     
  5. mowin

    mowin Master of the Pit

    Cranky, when you say cured, did you use TQ or cure #1? Does it really change the flavor compared to a overnight brine without cure?
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I used cure #1. Pop's brine is what I used actually. 1/2 cup kosher salt, 1 cup brown sugar, 1 cup white sugar, 1 HEAPING tablespoon cure #1, and 1-gallon of water. Stir it all up, stir it some more, let it sit a few minutes, and stir one more time. You want all of the salts and sugars into suspension.

    As for flavor change, oh yeah, daylight and dark difference! With Pop's brine/cure, you get some salt, some sweet, and a nice hammy flavor to the meat.

    I've had folks tell me that they wouldn't like the flavor, but when invited over for a BBQ, they ate it, loved it, and asked what I did to the chicken. When I told them, they were amazed. Even the white meat tastes amazing.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome, CB !!![​IMG]-------------------[​IMG]

    Anybody who never had a cured & smoked Chicken or Turkey doesn't know what they're missing.[​IMG]

    I always use TQ, but if I was going to do a Chicken, I would do it just like you did, with Pops' Brine Cure!![​IMG]

    MMMMMmmmm..........[​IMG]

    Bear
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Great looking birds! Sorry to hear about her back surgery hopefully it pays off.
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yeah Bear, it's good stuff fo sho!

    I was digging in the pantry a day or so ago, and found a full, unopened, bag of TQ! For squirts and giggles, I may try a yard bird with that next time. When I buy my whole chickens, they are in a 2 pack (Sam's). One with TQ and one with cure #1.

    You know me, love to experiment!

    BTW, thanks for the points! Not really earned though, just a couple of smoked birds! :biggrin:
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It already has sir! She has feeling in BOTH legs! That means she is on the mend! Most of the pain right now is from the surgery itself. Most of the mobility problems are from having to be stuck in a brace from butt to boobs, and relegated to a walker for 3 weeks.

    Curious about your user name.... 2 B 1?
     
    Last edited: Nov 23, 2015
  11. mowin

    mowin Master of the Pit

    Thanks for the info. I'll definitely try curing a chicken. I always use pops brine for a overnight soak, but never thought about curing a bird.
     
  12. Those look great.  I'm gonna have to try this now.  Thanks for posting!
     
    Last edited: Nov 24, 2015
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----I wouldn't do that.

    I don't even know the right amount of TQ to use in a Brine, and I surely wouldn't try to dry cure a whole Chicken.

    For Chickens, I'd stick to Pops' formula.

    But that's just me.

    Also---Those Points were earned!![​IMG]

    Bear
     
    Last edited: Nov 24, 2015
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Gracias, Bear!

    Another thing I didn't mention, is what to do with the carcass when you've eaten all the chicken.  The bones and residual meat makes for a killer stock!
     

Share This Page