- Sep 10, 2009
- 8
- 10
Hi all,
I am still completely new at smoking meat, but on Friday I gave it a try. My wife picked up a 6.5lb chicken and I did a little research here on doing the prep, then just went for it!
Prep & Cook
I cleaned and washed the chicken. Created a very basic Brine (apple juice, water, salt, sugar, EVO) and soaked the bird overnight. Dried the bird and Spatchedcocked it. (This was another first for me, I actually printed out the instructions and read it a few times before doing this. I had a weird fear of cutting open the wrong side of the bird, but it worked out fine)
I used a OTC rub I got at A&P (I know, I stink, but hey, this was a first time so I needed something to fall back on)
Heated up the MES and got her to temp (255 degrees).
Added chicken.
I added some applewood chips and let her smoke. I did checks on the smoking progress every 45 min, added chips as needed and checked the water pan. All went very well. I did have a little issue in trying to 'spritz' the chicken. The spritz turned into a pour, and got all over the table, but oh well.
Total cook time was about 4 hours.
NOOB issues
- I need a good sized container for Brining, something that will fit on the lower shelf of my fridge. (I ended up using a trashcan lined with 2 trashbags. It worked, but my wife was giving me a funny eye for a while)
- I need a large low profile pan for working the bird. Spatchcocking, doing the rub and final cutting. The pizza box in the pics worked, but leaked everywhere. Tinfoil would have been better (Doh!) (The wife actually laughed at me on this one. Actually we both laughed for awhile about it)
- I need good shears for spatchcocking!
- To spritz, I will use a spray bottle from now on! (Doh! #2)
- I need good gloves for working with the smoker
The Result
This was the best chicken I have ever tasted! My wife concurred. It was juicy thru to the bone. Smoke flavor to the bone. The hints of Apple Juice and Apple smoke were everywhere. It was just AWESOME. I could say I got lucky, but I really think that my initial research on SMF is what enabled me to have such a successful result.
MWNT
Here's some photos
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick001.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick002.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick003.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick004.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick005.jpg
I am still completely new at smoking meat, but on Friday I gave it a try. My wife picked up a 6.5lb chicken and I did a little research here on doing the prep, then just went for it!
Prep & Cook
I cleaned and washed the chicken. Created a very basic Brine (apple juice, water, salt, sugar, EVO) and soaked the bird overnight. Dried the bird and Spatchedcocked it. (This was another first for me, I actually printed out the instructions and read it a few times before doing this. I had a weird fear of cutting open the wrong side of the bird, but it worked out fine)
I used a OTC rub I got at A&P (I know, I stink, but hey, this was a first time so I needed something to fall back on)
Heated up the MES and got her to temp (255 degrees).
Added chicken.
I added some applewood chips and let her smoke. I did checks on the smoking progress every 45 min, added chips as needed and checked the water pan. All went very well. I did have a little issue in trying to 'spritz' the chicken. The spritz turned into a pour, and got all over the table, but oh well.
Total cook time was about 4 hours.
NOOB issues
- I need a good sized container for Brining, something that will fit on the lower shelf of my fridge. (I ended up using a trashcan lined with 2 trashbags. It worked, but my wife was giving me a funny eye for a while)
- I need a large low profile pan for working the bird. Spatchcocking, doing the rub and final cutting. The pizza box in the pics worked, but leaked everywhere. Tinfoil would have been better (Doh!) (The wife actually laughed at me on this one. Actually we both laughed for awhile about it)
- I need good shears for spatchcocking!
- To spritz, I will use a spray bottle from now on! (Doh! #2)
- I need good gloves for working with the smoker
The Result
This was the best chicken I have ever tasted! My wife concurred. It was juicy thru to the bone. Smoke flavor to the bone. The hints of Apple Juice and Apple smoke were everywhere. It was just AWESOME. I could say I got lucky, but I really think that my initial research on SMF is what enabled me to have such a successful result.
MWNT
Here's some photos
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick001.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick002.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick003.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick004.jpg
http://s994.photobucket.com/albums/...1st Schmoke/?action=view¤t=Chick005.jpg