first shot

Discussion in 'Poultry' started by newsmokerky, Dec 25, 2014.

  1. newsmokerky

    newsmokerky Fire Starter

    I have a Brinkmann all in one that I have never used.  I plan to smoke two whole chickens Saturday for my first shot.  Any help would be appreciated.  I intend to go the propane route.  Looking for any ideas or help I can get.  It came with lava rock and wood chips, so I will just use those.  I've read the thermometer on them suck, so I'm going to try get a better one and put it on the body tomorrow.  Looking forward to cooking some great meals with this thing.  Thanks to any and all that respond.
     
  2. newsmokerky

    newsmokerky Fire Starter

    Well, that was disappointing.  Not a failure, as we ate the chicken.  Very surprised.  I put the chicken on when the temp was 200.  It did take another 15-20 minutes to get to 250.  I set the timer for 3 hours when it hit 250.  The smoke rolled very well for about an hour, maybe a little more.  My neighbor, that smokes a lot of meat, said to let the smoke die after about 1/3 cooking time, whatever the meat or time is....  I did that.  I checked the internal temp of the chicken after 2 hours and it was already 180.  I yanked it off and we ate.  I'm so glad I checked it.  These were 4-4.5 chickens, and I split them.  The smoke flavor was good.  The breasts were very dry, but the leg quarters were good.  Lesson learned I guess....Pork tenderloin tomorrow.  Gonna put on a dry rub I use for ribs.  Should I wrap in bacon?
     
  3. newsmokerky

    newsmokerky Fire Starter

    Any help on my second venture tomorrow would be appreciated.  I plan to smoke a pork tenderloin.  Any help would be greatly appreciated.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    It may help to start new thread for different cooks. Never tried to smoke a pork tenderloin always grilled them, not much meat and very little fat. I suggest you get a pork butt(shoulder) try that it's a easier meat to smoke and get use to your cooker. Don't overcook the tenderloin I would pull it off the grill around 145*to 150* tent with foil to rest around 10 minutes. Hopefully some others will chime in, what are you using for seasoning and what wood for smoke? A little practice goes a long way stick to it and youll get there.
     

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