Dual Chickens in the UDS

Discussion in 'Poultry' started by helljack6, Apr 7, 2011.

  1. helljack6

    helljack6 SMF Premier Member

    Well, it's a great Thursday and I'm getting together with some friends that I don't get to see very often so I figured I would do some chicken. Just one problem, never done poultry in the UDS Fleet before!

    So I ran to the store first thing this morning and got two 4lb birds and quickly dropped them in a brine solution and there they sit. I'm hoping the few hours in the brine will help as I plan on pulling them at 12-12:30 and putting them in the UDS at about 1pm. I'll post pictures as I go. Anyone got any last minute suggestions or recommendation as to the final prep and cooking of these?

    My brine consists of:

    1cp Kosher Salt

    1cp Sugar

    Liberal amounts of:

    Celery Salt

    Onion Powder

    Garlic Powder

    Thyme

    Freshly Grated Nutmeg

    Cummin

    Lemon Zest

    2 Bay leafs

    Pictures will follow!!!
     
  2. your brine sounds good, once you pull the birds out, give them a quick rinse and pat dry.  dust with a mix of your favorite dry rub and place in your smoker.  after an hour place your temp probes in the breast of each bird and take them to 165 degrees.  once they reach that temp, pull them out and let them rest for a bit...and enjoy..good luck
     
    helljack6 likes this.
  3. helljack6

    helljack6 SMF Premier Member

    What's the average? About an hour per pound cook time? I honestly don't know and am kind of flying by the seat of my pants on this cook. Gotta start prepping the fatties soon!!
     
     
  4. Your birds will be in the 3 hour range...
     
  5. helljack6

    helljack6 SMF Premier Member


    I'm assuming that's smoking at about 250? Or would that be at 300?
     
  6. sorry got busy at work,  every smoker cooks items differently for time and what temp you do it at.  usually your 1st ones are trial and error and hopefully they come out better than you expected.  but whole chickens usually take between 3 and 3 1/2 hours to smoke.....the main thing is to watch the internal temp.
     
  7. helljack6

    helljack6 SMF Premier Member

    Well, just took them out of the brine, they got 3 solid hours in it. Rinsed them off and patted them dry. Commenced to dressing them with some rub. Took the lemon I zested earlier and cut it in half and put half in each bird. Got the drum running around 220-225 and i'm going to let them go. Taking pictures as I go. I'll upload them once I get everything done, still got fatties to get rolled out!!! Thanks for watching!
     
  8. look forward to seeing how your birds turn out.
     
  9. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like a great start!

    [​IMG]
     
  10. helljack6

    helljack6 SMF Premier Member

    Ugh, kinda wondering if I need to go check these birds or not but i don't want to open the drum!!!!! Running around 230ish now. Still projecting 3-3.5 hours?
     
  11. Sounds like a good start. Yes do bring on the q-view
     
  12. let em roll sn keep an eye on the thermo.
     
  13. helljack6

    helljack6 SMF Premier Member

    Ya'll kill me, hit the 3 hour mark, got about 5 more degrees to go. Q View cometh!!!!!!
     
  14. helljack6

    helljack6 SMF Premier Member

    Aight, took 4 hours at i'm going to guess about 230-250. Ended up having to pull them out of the drum and finish them in the oven after 3 hours due to some inclement weather hitting us so it was ok. I put them in the oven and they were sitting at 160, took another hour to hit 165, but that's ok, I had 2 fatties in the oven just stewing at 250 for 2 hours. Everything's about to start coming out  and i'll take the last pictures and get some Q view up!!!! Thanks again for watching!
     

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