Smokin' Chicken

Discussion in 'Poultry' started by q3131a, Sep 25, 2006.

  1. q3131a

    q3131a Meat Mopper OTBS Member

    Well, it's Monday and time for some smokin' BBQ. This is a follow up to my Smokin' Ribs post.
    www.ar15.com/forums/topic.html?b=1&f=5&t=499815

    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.
     
  2. q3131a

    q3131a Meat Mopper OTBS Member

    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:
     
  3. q3131a

    q3131a Meat Mopper OTBS Member

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

    Here the birds stuffed but not tied yet:
     
  4. q3131a

    q3131a Meat Mopper OTBS Member

    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.
     
  5. q3131a

    q3131a Meat Mopper OTBS Member

    Here are the spices used for the rubs:
     
  6. q3131a

    q3131a Meat Mopper OTBS Member

    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:
     
  7. q3131a

    q3131a Meat Mopper OTBS Member

    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.
     
  8. q3131a

    q3131a Meat Mopper OTBS Member

    Ok, Update: Chicken's on. (12:30pm)

    Temp needs to stay below 250:
     
  9. q3131a

    q3131a Meat Mopper OTBS Member

    Place chicken on the smoker upside down for the first hour. This gives the breasts a head start and gets a little cook on the skin.

    Sorry, you have reached your maximum Upload Quota Limit of 500 KB

    Can anyone tell me how to hotlink pics in?
     
  10. gypc

    gypc Meat Mopper OTBS Member

    Sounds like a great recipe and looks awesome. I'm smokin lemmon chicken today but the next time, I'm tryin yours! :D
     
  11. q3131a

    q3131a Meat Mopper OTBS Member

    Here is the full thread. My pic-fu is weak. I could not get the pics to hotlink.

    http://www.ar15.com/forums/topic.html?b=1&f=5&t=502629

    Also, the prepackaged chipotle seasoning was too salty. If you brine, make sure your rub does not have any salt in it.

    My home made rub was very good.
     
  12. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    I for one am glad you had a place you could upload the rest of those pictures. MAN, those looked fantastic! :D

    Brine, rub, aeromatics, and smoke ... those had to have a lot of flavor. 8)

    I agree about commercial rubs having a lot of salt. I cut the salt in half when making my own.
     
  13. smokemack

    smokemack Smoking Fanatic OTBS Member

    The birds looked real good, nice food skills!! I have done many a yard bird, never brined. Is there a noticeable difference between brined and not? If so can you explain? GO CANES! :D
     
  14. q3131a

    q3131a Meat Mopper OTBS Member

    Yes. I have found that brining makes the birds even more moist when done. It really prepares them for the long slow process. When I took the birds, they literally squirted juice in every direction.

    I won't do any kind of bird without at least a 4 hour brine.
     
  15. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Q, your recipe/guide for smoking chicken rawks!!!! Beautiful pics - great instructions - I am going to try this next time I do some beer can chickens. Thanks for sharing, bro!
     
  16. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    lol....beer can won't fit with all that stuffing!!! (mea culpa) But I wanna try your recipe, so we'll offer up a sacrifice of beer to the smoking god (uh...in this house, that would be me) to drink. ;)
     
  17. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Did you put your yard birds & brine in the fridge?
     
  18. q3131a

    q3131a Meat Mopper OTBS Member

    Yes. Overnight in the fridge.
     

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