Smokin' Chicken - Many Pics

Discussion in 'Poultry' started by q3131a, Mar 3, 2007.

  1. q3131a

    q3131a Meat Mopper OTBS Member

    My brother-in-law and family are coming over for dinner tonight. So, I thought we would do some smoked chicken. Winn Dixie has whole roasters on sale for .88/lb. So, yesterday I stopped and picked up two whole roasters. Last night I opened, cleaned and brined the two chickens. This morning I got them ready for the smoker.

    Here are the chickens after brining overnight.

    [​IMG]

    Brine recipe:
    1.5 gallons of water
    1.5 cups kosher salt
    1.5 cups regular white sugar
    1/4 soy sauce
    1 tbl dried rosemary
    3 tbl black pepper
    3 tbl red pepper flakes
    1 tbl cumin
    dash of this dash of that
    After the brining, pull the chickens and wash inside and out (to remove excess salt). You only want the salt that the chicken absorbed.
    Next step is to prepare the stuffing:

    [​IMG]

    Two limes, fresh rosemary, fresh thyme, 1/4 large red onion, missing from the picture are 6 cloves of smashed garlic.

    Here the birds stuffed but not tied yet:

    [​IMG]

    Now it's time for the rub: Each bird will have a different rub. Bird 1: South West Chipotle; Bird 2: Rub recipe from Israel (made from scratch)
    Bird Rub 2 spices being warmed to intensify flavor. They they are ground in a spice mill.

    [​IMG]

    Here are the spices used for the rubs:

    [​IMG]

    Rub 1: Prepackaged SW Chipotle - I am concerned about this rub since it has salt and I already brined the birds. We'll see if it is too salty.
    Rub 2: Red Pepper flakes, Cardamom, Coriander, Paprika, Oregano and Cumin.

    Here are the birds rubbed and ready for the smoker:

    [​IMG]

    Also, I am going to do some smoked sausage (seen at the right of the picture). These were left over after a recipe for dinner yesterday.
    The birds are going to go on at noon. They should be ready sometime between 5 and 6 pm. Temperature will be 225 to 250 for 5-6 hours. They will be finished when the breasts are 162 on my digital thermometer. I will pull them an let them rest 15 minutes before serving.

    Updates to follow.
     
  2. q3131a

    q3131a Meat Mopper OTBS Member

  3. teacup13

    teacup13 Master of the Pit OTBS Member

    nice looking birds

    as for your pics.... they wont show up because that site doesnt allow hotlinking to other sites... get yourself a photobucket account... then you can put the pic wherever you want:)
     
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Nice looking birds. But for me (and I stress that), I smoke my yardbirds
    (3.5-4.0/ lbers) at 225 - 240 degrees until the breasts are 165' and it takes only 3- 3 1/2 hrs.
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Lookin really good Mike! Pix are great too!
     
  6. smoked

    smoked Master of the Pit OTBS Member

    you know...it looks like you have the same fabarware knife's that I do!!!!!

    [​IMG]
     
  7. gremlin

    gremlin Meat Mopper OTBS Member

    Real nice pics.. birds look great. the sokuto is nice love that style of knife and I'm surprised.....are there two survivers or are they to be dealt with later.LOL How did that happen.
    mmmmmmm.[​IMG]
     
  8. q3131a

    q3131a Meat Mopper OTBS Member

    Actually they won't work because the other site renames the pics without a .jpg extension. I have another site on my earthlink account that does allow .jpg endings and my other threads have pics that work.

    I LOVE that knife. It is a Wustof and worth every penny.
     
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    yah thats the sites program to disable hotlinking..lol
     
  10. q3131a

    q3131a Meat Mopper OTBS Member

    I are godd dat dis enternit stuf.
     
  11. teacup13

    teacup13 Master of the Pit OTBS Member

    nice...lol[​IMG]
     

Share This Page