First brined and spatched chicken with QView

Discussion in 'Grilling Chicken' started by radio, Aug 5, 2013.

  1. radio

    radio Smoking Fanatic

    Never brined a bird before, so put a chicken in the brine last night before bed.  Took it out about 11:00 this morning, spatched it and put a light sprinkle of rub on both sides..

    Had the smoker holding steady at 325-330° and it was done in just shy of 3 hours.  While it was cooking I made a big bowl of macaroni salad (from scratch) and gathered up some maters from the garden.  I don't usually brag on my own cooking, but that chicken was the best I ever ate!  Definitely will brine the birds from now on!

    I tore the skin on the breast getting off the racks, dang it!


     
  2. fwismoker

    fwismoker Master of the Pit

    Looks GREAT!! High heat is the only way to do birds.. Awesome job
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Wow! that's some fine looking yard bird. If you have time to plan ahead, try letting the bird rest uncovered in the bottom of your fridge for 24 hours or so after brining. It's been my experience that it makes for much more tender, tasty skin.

    Sure looks like you nailed this one though!!
     
  4. fwismoker

    fwismoker Master of the Pit

    What MD said....or at minimum dry the outside well. Next bird don't brine just do the same rub and temps and do a comparison to see if you can tell any difference... You might be pleasantly surprised.
     
  5. radio

    radio Smoking Fanatic

    Thanks for the compliment!

    Kind of a last minute decision and this bird was frozen when it went in the brine last night.  When it came out this morning it still wasn't thawed, so brought up the water temp just a bit by low heat on a stove burner.  Still had ice inside when I butterflied it though.  Left it rest for about an hour while the smoker got stabilized and it was pretty much thawed.

    Good suggestion on the advance prep and I'll try that next time.  If it is any better than this attempt, you will deserve a medal for the suggestion[​IMG]

    Got a big 'ol brisket in the freezer I need to experiment with soon
     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Ha!! the only medal will need to go to the cook. I didn't invent the drying the skin technique, I just know it works. Good luck with that brisket!
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This chicken looks terrific. I'm afraid it made me drool on my keyboard though. Great job.

    [​IMG]

    Disco
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Bird looks great!!! But I have to question the cooking time. Spatched and cooking in a 325*-350* smoker/oven should put you closer to 1 1/2-2 hours tops. Are you sure your smokers therm is accurate?
     
  9. radio

    radio Smoking Fanatic

    Pretty accurate when compared to my cheapie Taylor digital with probe.  The discrepancy is in my preference for well done chicken, so the IT was about 195 rather than 160°.  That's why I tried the brining was to hold in as much moisture as possible taking it to that level of doneness and not drying out.  It was still very moist though, so the brining definitely worked!

    I got deathly ill one time eating someone Else's undercooked chicken, so can't stomach pink meat in a yard bird even though I know it's done to 160°  Pink is for Beef[​IMG]
     
  10. fwismoker

    fwismoker Master of the Pit

    Case brine birds take longer. .. another reason I don't brine.
     
  11. fwismoker

    fwismoker Master of the Pit

    Radio why take them so high? Pink is smoke ring in the working muscles.. Legs and thighs. When the breast is 165 the thigh is 170.

    Trust a Maverick and or instant read thermo.. Some idiot didn't use one and got you sick. Also resting the bird for 15 min gives carry over cooking and increases your IT even higher!

    Treat yourself to a safe delicious bird at 165 in the breast
     
    Last edited: Aug 5, 2013
  12. radio

    radio Smoking Fanatic

    I'm aware of the smoke ring, but when you separate the thigh from the body and pink juice runs out, I head for the toilet.  Not sure if it was food poisoning or what that made me sick on chicken before, but that sucker has got to be DONE to a crispy crunch for me to handle chicken since then
     
  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sounds like you've figured out the solution to cooking chicken to suit your taste. That's the most important thing, after all.
     
  14. radio

    radio Smoking Fanatic

    I will definitely start easing up on the IT as I gain confidence in the cooker (and my cooking:)  I still don't eat other folks BBQ chicken and have sent back more than one Col. Sanders plate for thighs that were too pink.  I used to love chicken, but that bout of sickness was bad JuJu and it took me a long time before I could even eat it again.
     
  15. fwismoker

    fwismoker Master of the Pit

    Radio.. Thank goodness for Thermopens and the like. It's too bad most back yard cooks don't know to cook by temp and get folks sick. I've heard stories like yours and it sounds like no fun!
     
  16. MY T FINE!

    Happy smoken

    David
     
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice, Radio. The skin, looked great despite the tear . It will look a lot different later after the meal, so as long as it taste good, it's All good.[​IMG]
     
  18. radio

    radio Smoking Fanatic

    Thanks for the words of encouragement guys[​IMG]   The leftovers sure made some tasty chicken salad.  Can't wait til the next trip to town and pick up some hamburger for smoked meatloaf.

    Yeah, I live out in the sticks[​IMG]   10 miles to the nearest store, and 35 to a decent store
     

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