My first Smoked Bird

Discussion in 'Poultry' started by bettyjoh, May 31, 2010.

  1. bettyjoh

    bettyjoh Newbie

    I am proud of myself  after years of grilling never smoking   I smoked my first chicken in my new Char -Grill combo grill

    was a bit behind in time so I did not brine the bird. I am on a low salt diet too. so will be looking into other ways to help.

    the grill did get a bit hot  up to 300 degrees I have lots to learn yet

    BettyJOH

    [​IMG]
     
    meateater likes this.
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks like a tastey bird.  Hey 300 ain't so bad, that give ya a crispier skin.

    My Slaughterhouse brine is bout as low in salt as ya can get an still get brinin done.  I gotta watch my salt intake to an be why I developed it.

    I'd say fer yer first bird yall did real good!
     
  3. fftwarren

    fftwarren Smoking Fanatic

    yea, thing looks de-lish to me.
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good very good to me, I too have to watch salt intake and am trying to find/make on that is low i salt
     
  5. caveman

    caveman Master of the Pit SMF Premier Member

    I use Trav's brine also because I have high blood pressure.  It is really good.

    Your bird looks great.  Keep up the good work.  You will get there. [​IMG]
     
     
  6. kjc55

    kjc55 Newbie

    AZ
    Looking to make a Chicken what wood did you use?
     
  7. what does a brine do to it? i also saw that on a turkey leg recipe? im a newbie so i dont know all the tricks of the trade yet
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Basically, a brine be another way ta add flavour an help keep the bird juicier.  Lots a science involved in it, but that be the jest a what were after.

    A brine works by osmossis, where it transferrs the seasonins inta the meat, that be why the salt is there in the brine, ya gotta have some ta make it work.
     
  9. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    That looks like a thing of beauty... Nice job!!!
     
  10. bettyjoh

    bettyjoh Newbie

    I had used brickets and  hickory chunks  

    the chicken tasted good..  a bit dryer than I wanted but I am sure it was more because I did not brine it first.

    cant wait to try again

    BettyJoh
     
  11. greendrake

    greendrake Smoke Blower

    Try spatchcocking it.  Just cut out the spine, split and slice down the breast cartilage, one side of the breast bone and remove it.  Cut the breasts in half and you have two beautiful halves.  I just use EVOO and a low salt rub and throw them on the grill bone down.  Best chicken I have ever done, wife isn't a big smoke fan but she will eat my birds every day if I do them like this.  Delicious.

    [​IMG]]
     
    Last edited: Jun 7, 2010
  12. meateater

    meateater Smoking Guru SMF Premier Member

    That's how a yard bird should look like, all pretty waiting for a carving and a cold beverage. nice job. [​IMG]
     
  13. Low salt diet, high blood pressure. Well I guess that goes along with getting old. By the way your bird looks good, ,real good Jted
     
  14. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. The chicken looks very good. Nice crisp skin. I hope you will enjoy this site with all of the great folks who are always eager to share their ideas, tips, recipes and anything else that you need. All you have to do is ask. Good luck, Joe
     

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