my 1st ever BBQ chicken

Discussion in 'Poultry' started by links16877, Oct 6, 2007.

  1. links16877

    links16877 Newbie

    well this Sunday ill be doing my 1st chicken. Any tips? i am thinking of useing a rub i saw in DJ's book of rubs "Poultry Perfect Rub"... any other good ideas... and what temp do i cook to my Webber Meat Thermometer say 180 i have seen 165 and 170 so i dont know what to cook to one last thing what would yall put with it im thinking slaw corn bread and baked beens. ill post pics after i bbq it wish me luck
  2. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    How are you cooking that yard bird? On a can? whole, laying down? Spatchcock?

    Chicken skin will be rubbery if done low & slow. I would recommend 325*

    If you are going for pulled chicken 180* with the meat thermometer. Poultry is done @ 160*.
  3. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Hiya, Links.

    Three words of advice for any poultry...BRINE! BRINE! BRINE! Trust will make all the difference in the world if you want a moist and succulent bird!

  4. links16877

    links16877 Newbie

    im doing the whole thing w/o a can ok can some one tell me about brine??
  5. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member


    Check out the articles on brining in the left side box. Jeff explains the process very thoroughly and you will find different recipes as well.

    Word of caution: Be sure to keep it VERY COLD during the brining process. If it won't fit in the fridge, try brining in a 5 gal bucket placed inside a large cooler packed with ice and keep covered.

  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Brining is just the process of adding moisture to the meat. You are putting the meat in a salt water solution and through a combination of the salt fluid flowing into the bird or the fibers of the meat being broken down or wahtver explanation you believe the result is a succulent moist bird.

    Here is the basic process. Mix 2 gallons of water 1 cup kosher salt and whatever flavorings you want to introduce. Make sure the water is cold and mix the ingredients well. Some people heat the liquid to allow the salt and other items to dissolve more easily but if you do make sure the solution is below 40 degrees before you add the meat to prevent bacteria growth.

    Here is my process

    2 gallons water
    1/2 to 1 c kisher salt
    1/2 c brown sugar
    1/2 cup maple syrup
    black pepper
    1/2 c orange juice
    1 cut up orange squuezed into mix and add the orange pieces

    Put in a pot and stir till dissoved
    Put in a large oven or turkey bad and add the bird
    close up bag and make sure bird is submerged getting all the air out and tying securely
    put bag in pot and place in fridge,
    keep temp at below 40 degrees
    leave in brine 4-8 hours
    remove from liquid and wash very thoroughly and pat dry
    smoke bird

    Cook at 300-325 until thickest part is 165-170 degrees

  7. deejaydebi

    deejaydebi Smoking Guru

    Links -

    Definately give that bird a brine for a few hours at least and smoke her at about 300 to 350 whatever you ca manage on your smokers. It'll crispy up the skin nice!
  8. links16877

    links16877 Newbie

    so do you put the rub on after the brine
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    You will be happy with a brine.. I will never cook another unless its brined..
    Brine, rinse well with water, pat dry inside and out then coat with rub. I like to put Olive oil on the bird before the rub, helps it stay on...
    I brined a few birds and 5-6 hours works very well for me. Good luck..
    Post them pics..
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    Plus.........pull the skin........julienne it........fry it up as bacon.........and add to the chicken.......that is IF you are pulling it......we did it friday nite

    YUM is all i can say......WHOLE lotta pics coming tomorrow.........yardbird........spam.........butt ........and japs.............

    stay tuned


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