First Chicken..

Discussion in 'Poultry' started by tirrin, Aug 4, 2011.

  1. tirrin

    tirrin Smoke Blower

    so im giving it a go at my first has tyson chicken at .98 lb right now which didnt seem to pricey to me..

    i was goin to do a couple of breasts as well..but didnt have time unfortunately, and my whole chicken i was only able to brine for a couple of hours..

    so here we go..

    Last edited: Aug 4, 2011
  2. little smokey

    little smokey Smoking Fanatic

    Yup I hit the same special at wal-mart also got wings and legs for this weekend.  Happy smoking!
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Looks like you have a good start. I bet it will not be your last yard bird. Send the q-view of the happy ending.
  4. Yum yum! I hope it turns out well!
  5. venture

    venture Smoking Guru OTBS Member

    That is about the best price we hit on chix these days.

    You will be happy.  The whole chix is pretty forgiving if you watch your internal temps.

    Let us know how it goes!

    Good luck and good smoking.
  6. meateater

    meateater Smoking Guru SMF Premier Member

  7. tirrin

    tirrin Smoke Blower

    the chicken is stalling hardcore..ive moved it closer to the sfb..i normally keep it in the middle and it sits at about 250..but i need it to hit 300+...
  8. venture

    venture Smoking Guru OTBS Member

    Check you pit temps.  I have never had a stall problem with whole chix.

    You didn't probe it raw, did you?

    Good luck and good smoking.
  9. roller

    roller Smoking Guru SMF Premier Member

  10. tirrin

    tirrin Smoke Blower

    well it came out pretty good..had a decent flavor too it..not too strong not too mild..i wish i couldve let it sit in the brine for more than 2 hours..when i went to take pics i noticed my camera had died but luckily i was able to get one with my cell..


    my cell is 5 years old and has been thru a considerable amount of abuse, so the pic isnt too can't see it but there is a good faint pink smoke ring..however i dont think the chicken was entirely done as the most inner meat was pink, and more so than the smoke was hot, but im not sure if it were totally cooked thru :mad:

    not every smoke is a home run, but it sure is fun swinging at the pitches..
    Last edited: Aug 5, 2011
  11. michael ark

    michael ark Master of the Pit

    Brine and smoke both give your meat a pink raw look.Thats why everyone here cooks to temp not by time or looks.
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad it turned out OK for you.

    It looks good in the picture!
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Was just wondering.......................What IT temp did you pull at?

    Also, if you stuff the bird it will add to your smoke time.

    It looks good for your first bird [​IMG]
  14. tirrin

    tirrin Smoke Blower

    170 is what i pulled it at and i stuffed it with oranges

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