Gettin' Better

Discussion in 'Poultry' started by vic c, Jun 22, 2011.

  1. G,day all

    Today I just finished smoking a whole chicken and 3 pigeons.

    I brined chicken for 2 days, and pigeons 1 day. The pictures are a bit rough, as I was in too much rush to break it open to photograph ( and eat).

    I took it to about 170 internal temp, and I reckon it was cooked very nicely. The pigeons were very nice too.

    I am happy now with the temp gauge on my BBQ(smoker), but I think my brine was perhaps a little bit weak 1?2 cup Salt to about 1 gallon (5 ltrs) water and 1/2 TBS Kuritkwik (donated by my local butcher.

    I also need to get a bigger hit of smoke flavour, but I will work on that one.

    I used a sawdust (donation) from a MYALL tree but I am sure there are woods that are a lot stronger smoke so I will get onto that too

    following are some "rough" pics


    You may notice I smothered it with Jeff's rub  ( I love the stuff)


    I burnt my fingers breaking it apart, hence no precision carved look

    Conclusion : It tastes very moist and tender, and if the wife does not get home pretty soon she's gunna miss out

    Regards to all

    Vic  (down under)
  2. salt quantity should read half a cup

  3. smokinal

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

    Looks great Vic! Love the color of the skin, bet it was tasty!
  4. michael ark

    michael ark Master of the Pit

    [​IMG]practice makes perfect.
  5. venture

    venture Smoking Guru OTBS Member

    Looks good from here.

    Good luck and good smoking.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    What a moist bird!

    Thanks for sharing your Qview [​IMG]

  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    And i almost missed it . it looks great meal well done i thought the chicken in OZ are bigger  [​IMG]

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