my 1st q pics

Discussion in 'Poultry' started by links16877, Oct 8, 2007.

  1. links16877

    links16877 Newbie

    ok it was not worth it. i did not like the chicken. the only thing good out of it all was the ice cream and the corn breed. we had slaw and some cheese and rice dish to. i ne3ed to say im not a fan of chicken any how im doing a pork but next time. should it have taken half of my bag of lump charcoal?
  2. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    I didn't see any pix there. If you put them up with a description of what you did, I'm sure that we can help!
  3. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Ok, we have some pix. Looks like you did it spatchcock style. How about a description of smoker, temps, what you did...
  4. deejaydebi

    deejaydebi Smoking Guru

    Hey Links did you brine it? That makes it tastier.

    It sure looks good.
  5. links16877

    links16877 Newbie

    i have an SNP i kooked it to 180 i had a hard time geting my temp up. i used big green egg charcoal. i did brine it for about 3 or 4 hours... i used a rub on it. i did not take a pic of it but the thigh was still vary red (a deep pink). that is where i did take the temp from. i think the smoke over powered the rub. the skin was good but it was hard to eat. came right off the brid. may be i just like cooking it, but i dont like to eat it... lol i dont know. the sad thing is my snp is siting out in the rain bc it is to hot to put the cover on and my cover is siting right next to it
  6. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I'm not a big fan of chicken either.. but if I'm gonna cook it I want it to be right.

    You spatchcocked it, brined, rubbed, and smoked it to 180º internal at the thigh - but the chicken was still red??? Was there blood or did you just get the pink smoke ring penetrated deep into the chicken. Sounds like smoke ring (deep pink)

    The skin coming off is inherent to smoking slow. The skin gets rubbery. Try cranking the heat in the smoker up to around 300ish maybe a little higher. It will crisp the skin up. Chicken doesn't need the traditional low n slow that other meats need as it is already a tender meat.

    I'd probably like chicken better if it had hooves and moo'd [​IMG]
  7. dbeast420

    dbeast420 Fire Starter

    Looks like it turned out pretty good down here in the South [​IMG]
  8. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I'm with PC on this... sounds like you did it right and the pink was the smoke ring. I agree, crank up the heat next time, that will crispy up the skin...

    Don't get discouraged, we've all had our share of disappointments... You are off to a good start!
  9. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    I agree with all 3!...^^^...
    Looks like a good smoke to me!...Well Done!...[​IMG]

    I like chicken...but I prefer Pork and Beef!...

    Until later...
  10. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    It looks like you did every thing right, and the chicken did look good. Don't worry about the skin, if you don't crank up the heat it will be rubbery like they said. Also don't fret the pink it's from the smoke. As long as it wasn't bloody red. I myself like every thing that comes off my smoker. Other then the skin, did it taste alright? Heck if you have the time (and I do mean a long time) try a butt or a picnic next. That'll build you up a little bit. It only gets better, trust me the neighbors will be hanging out at your place soon enough.

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