My first smoke

Discussion in 'General Discussion' started by idaho, Jan 5, 2014.

  1. idaho

    idaho Fire Starter

    Ok so I got the smoker seasoned, Brined my chicken parts all night and now just put them in the smoker.

    Brine was

    Salt

    Garlic powder

    onion powder

    apple cider/ water

    brown sugar

    fresh tarragon, oregano , Onion and Garlic

    Rub was

    Smoked Paprika

    Onion an garlic powder

    fresh ground pepper

    Salt

    Kind of new to this rub stuff and we are not fond of HOT spice.

    Will post pictures IF it looks edible when I take them out in about 3 hours.

    What is best temp to pull the chicken ?

    Thanks Adam
     
    Last edited: Jan 5, 2014
  2. bear55

    bear55 Master of the Pit

    I usually smoke chickens at 300 - 325 as my family like crunchy skin.  Good luck and enjoy this forum, lots of experts here.
     
  3. idaho

    idaho Fire Starter

    Well turned out great will post pictures tomorrow
     
  4. bigr314

    bigr314 Meat Mopper

    Hope to see the pics.
     
  5. idaho

    idaho Fire Starter



    Ok trying this picture stuff again looks like I figured it out this time :)
     
  6. little smokey

    little smokey Smoking Fanatic

    Juicy meat?  Crispy Skin?  How did your rub taste?  I want more info because your chickens look awesome and I love the ideea of halving them.
     
  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    I think you got the smokin part figured out too ! That looks excellent !
    What was that , 4 chickens ?
     
  8. Nice job, looks great!![​IMG]
     
  9. sunman76

    sunman76 Master of the Pit

    Looks great
     
  10. Looks awesome!
     
  11. idaho

    idaho Fire Starter

    The meat was so moist you could have squeezed it out like a wash rag!!! Rub was good could have been crispier for my liking but everyone else here likes soft skin (YUK)  
     
  12. idaho

    idaho Fire Starter

    3 chickens halved and about 18 legs
     
  13. idaho

    idaho Fire Starter

    This weekend I thawed about 25 pounds of Venison that I cubed and froze, Then I bought 35 pounds of pork butt. SO will attempt 25 pounds of summer sausage, 10 pounds of jerky sticks and about 25 pounds of breakfast sausage. Will keep you updated as I go.
     
  14. hambone1950

    hambone1950 Master of the Pit Group Lead

    I thought they were breeding 6 legged chickens out there !:biggrin:
     
  15. idaho

    idaho Fire Starter

    Man would my wife like that. Kind of gives a funny mental picture of 6 legged chickens running around
     
  16. idaho

    idaho Fire Starter

    Ok 5 racks of jerky in the smoker having a hard time keeping temps down, Have door part way open now. Meat grinder gave me some issues getting the summer sausage so will hold off on breakfast until I modify if more
     
  17. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    :Ya gotta love 6 leg chickens  Miss Linda woulld love that as she loves dark meat. 

    Gary
     
  18. idaho

    idaho Fire Starter

    Well jerky still on there, I have 25 pounds of summer sausage to go, filled 7 big casings. May wait till tomorrow when the wind dies down keeping temps is tough today.
     

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