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Discussion in 'Poultry' started by vulcancowboy, Jan 2, 2016.
They took longer than I expected, maybe I should have used 250 instead of 220?
How were they? I would of tried a couple with sauce to see which was better!:drool
They were good, I brined them for a few hours and they were nice & moist. What kind of sauce would you recommend? I'm still very new at this.
Bacon Birds! Awesome ! b
How about some details on what you used for seasoning, time and temp. Looks really tasty and i would love to give it a try. Thanks
Sweet Baby Rays is a great sauce if you can find it where you live. I usually smoke my chicken at a higher temp than I do my pork and beef. I like 300* for chicken.
I brined them for about 3hrs in a solution of 1/2 cup Kosher salt & 1/2 cup brown sugar. Next time I think I'll cut the salt by 1/2. I just used an off-the-shelf poultry seasoning from Lowe's http://www.lowes.com/pd_608910-49368-OW85185_0__?productId=50330209
Then placed the bacon over the chicken. Smoked at around 220 (in hindsight, it should have been hotter). Took about 4 hours to get to 165 degrees.
I'm still very much a noobie, so take that into consideration.
Thanks. Newbie here too. I am in the san fran area and once we get thru the rain i want to get to using the smoker.
Thanks again. They look really good.
What wood did you use?
I think it was some hickory that I bought at Lowes. I just trimmed up an apple tree on my property and saved a bunch for smoking. Looking forward to trying that.
Looks delicious! I guess it's true. Everything IS better with bacon.