Second full bird, with QView!

Discussion in 'Poultry' started by lbc970, Jun 19, 2014.

  1. lbc970

    lbc970 Fire Starter

    Here we go!

  2. lbc970

    lbc970 Fire Starter

    Through the exhaust hole! About 30 mins left...
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice! Give a spatchcocked chicken a try sometime.
  4. lbc970

    lbc970 Fire Starter

    This one is
  5. lbc970

    lbc970 Fire Starter

    The bark was good, flavorful, but the meat was mushy. Kinda disappointing really!

    I used another members recipe for the brine/marinade. With a few changes, but very close.


    1 gallon water
    2.5 oz kosher salt
    2.5 oz sugar
    1.5 tsp garlic powder
    1.5 tsp onion powder
    1.5 tsp Cajun spice
    1.5 tsp celery seed
    1 bottle Catalina salad dressing
    1 bottle Dave's hot sauce

    I marinated 24 hours, it was suggested to marinate a full bird 48 hours, but I'm thinking the mushy meat may have been because of the long marinade and brine time.

    Dry Rub

    3/4 C sugar
    1 T kosher salt
    2 T black pepper
    1 T garlic powder
    1 T onion powder
    2 T old bay
    4 T paprika
    2 t dry mustard
    1/2 t ground bay leaves
    1/2 tsp rosemary

    I smoked about 3.5 hours over an Apple and hickory mix at 300°.

    I'm also not sure I tasted any hint of the catalina dressing, or the Dave's hot sauce. I might try this one again someday, but shorten the brine time to only 12 hours.

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't brine my birds. Unless you're buying them straight from the farm or right from your yard, they are all injected(enhanced) with a solution. I spatch 99% of my birds and have never had mushy meated one yet. What temp do you smoke poultry at? I run my UDS and Mini-WSM at 325+ to get the best results.
  7. lbc970

    lbc970 Fire Starter

    This was a whole foods bird, according to the packaging there was no additives. The bird was previously frozen, that might have had an effect too.

    I had the UDS holding steady at 300°, my last bird had great meat, but stretchy skin, this one had crapped meat but great skin. Got the" pop" bite through I was after.
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Keep it simple, no brine. Simple rub of SPOG (Salt Pepper Onion Garlic) I add chipotle or paprika. Crank the heat 350. I'd spatch the bird. Use a 50/50 mix of cherry and pecan. Like I said I don't brine for the very reason that a lot of the brines break the meat structure down.
  9. Have to agree. The last 3 times I have done chicken , I have stayed away from the brines. Best chicken I have ever had.
  10. venture

    venture Smoking Guru OTBS Member

    Whole and even half birds can be a challenge.  I don't care how or where you cook them?

    Having said that, I like one sometimes.

    My real reason for posting?

    About 40 years ago, I fancied myself a pretty decent amateur photographer.

    That shot through the exhaust hole is priceless!

    Good luck and good smoking.

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