Smoked chicken-1st Time in over a year Q-view

Discussion in 'Poultry' started by shelton573, Aug 10, 2014.

  1. shelton573

    shelton573 Meat Mopper

    I decided to try some chicken quarters an legs on a slow Sunday. I put them in a salt/brown sugar water brine for two hours, put my homemade rub on the outside, then mixed melted butter with the rub and used a turkey baster to put the mixture under the skin. Since it's been so long since I have smoked chicken I did half regular dry rub and the other half dry rub/ dipped in a beer/bbq sauce mixture. The taste was hard to believe it was me that smoked it! It was smoked with apple and cherry wood. I will post pics to follow since my phone does not like doing pics and text at the same time (sorry In advance for cell phone pics). Let me know what you think!

    Shelton
     
    Last edited: Aug 10, 2014
  2. shelton573

    shelton573 Meat Mopper

    In the brine!
    Rubbed and "injected"
     
  3. shelton573

    shelton573 Meat Mopper

    On the smoker
    Bottom is sauced, top is dry
     
  4. shelton573

    shelton573 Meat Mopper

    Leg and thigh separated. Cooked to 170-175. Amazing flavor! I'm open to suggestions on making it better. Thanks for looking!

    Shelton
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome, very nice smoke ! Thumbs Up
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks great.
     
  7. shelton573

    shelton573 Meat Mopper

    Thank you! Both ways turned out great with the sauced peices being slightly better. I do believe I will sauce them all next time!

    Shelton
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have never tried brining chicken. What temp was the smoker at?
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good ,Shelton. You haven't lost your touch [​IMG]  [​IMG].

    Make it better , only suggestion I have is adding more flavor in the Brine ( Garlic , Onion , Old Bay , etc.).

    Have fun and . . .
     
  10. shelton573

    shelton573 Meat Mopper

    I had the smoker at 250 for the first hour or so which got them to about 135-40 then bumped it up to 300 to finish them off and carmelize the ones I sauced. I poured the smoke to it all the way til the end and it was about the right amount of smoke flavor. Hope that helps!

    Shelton
     
  11. shelton573

    shelton573 Meat Mopper

    Thanks for the reply! I have to say I was very surprised by the outcome! This was the first time I have tried brining so I wanted to start basic so I wouldn't risk messing it up! I had a 1/4 cup of garlic powder measured out to put in with it but wussed out at the last minute and didn't do it lol. Is there a certain amount of each you would recommend for a mixture like I did (1 gal cold water, 1 cup salt, 3/4 brown sugar is what I did) or is it like anything else in the world of smoking; a trial and error situation? I am New to brining so I could use all the help I can get! I will have to do some research in the brine threads here too. Thanks again!

    Shelton
     
  12. Looks yummy.  I love smoked chicken. 

    Scott
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking chicken. Great smoke.

    Disco
     
  14. shelton573

    shelton573 Meat Mopper

    Thank you all!

    Shelton
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sheldon , I don't really hold to any specific amount of the 'flavor' I'm adding , and normally don't Brine , however . . .  the adventurer in me says "Experiment" . I'm a Garlic lover and use it very often in my cooking. So the introduction of a Spice or condiment would a benefit. JMHO [​IMG]

    I like to marinate , and with that I have a little (lazy guy's trick). There are nights when the Grand Kids are over and usually Pizza rules , so when ordering I as for a bunch (8-10) of their Garlic Butter Sauce . I save the left-over ones for soaking Chicken and those little 'Ranch Steaks' . Gives a great Garlic kick. [​IMG]

    Have fun and . . .
     
    mdboatbum likes this.
  16. shelton573

    shelton573 Meat Mopper

    Oldschool,
    That is brilliant! I could drink that butter dipping sauce! (I shouldn't but I could lol). Thanks for the idea!

    Shelton
     

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