Brined Smoked Chicken - after making some changes WOW

Discussion in 'Poultry' started by stiftw, Oct 22, 2015.

  1. stiftw

    stiftw Newbie

    Hello everyone, been lurking for a few weeks, and learning that I have been doing quite a few things wrong.  Great forum, it keeps coming up all the time as I search for more information. 

    I wanted to share my most recent success tonight (it was supposed to be for dinner tomorrow, but I couldn't keep my hands off it even though I had already had dinner).  Using a few new tips such as brining, and keeping the exhaust full open, and not wetting the chips this is by far my best smoking result and I am very pleased.   This chicken is SO JUICY I think I need a bib. 

    Equipment - Standard Webber charcoal grill.  I use a chimney starter, then put a small pile of coals on one side, a pan of water beside it (under the meat) and use the dampers to try and maintain ~300F (first time at this temp, and I like how it crisped up the skin nicely). 

    Brine - Simple kosher salt, soy, garlic powder.  Brined for 24 hours. 

    Rub - Got some really tasty rub while I happened to be out racing at a track in a tiny tiny town in Cresson Texas when I  ate some of their BBQ at the gas station next to the track. 

    Chips- 75% hickory, 25% mesquite.  Probably 4 handfuls throughout the cooking.  

    Cooking Temps - 

    Finished bird - 

    Snacking - 

    Suggestions/comments/critique welcome. 
    Last edited: Oct 22, 2015
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice chicken!  Looks like you nailed it!  Welcome to the forum.

    stiftw likes this.
  3. That looks fantastic. I love smoked chicken.
    stiftw likes this.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]    That sure looks good, yep good place right here!! I know what was in the brine,, how much of each ingredient to water?? 

    Nice color on that yard bird!!

    A full smoker is a happy smoker


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