Smoking some birds today

Discussion in 'Poultry' started by evilsleeve, Apr 24, 2016.

  1. Weather is beautiful here in Illinois, tonight's the premiere of Game of Thrones so why not smoke some whole chickens?! First time brining so we'll see how it goes. I'll update as the day goes on. Started with a simple brine last night
    1 gal water
    1/2C salt
    1/2 C brown sugar
    1tsp onion powder
    1tsp garlic powder

    They'll be going on the racks in about 4 hours. Do you guys prefer rinsing after taking if out the bribe or just print dry before applying your rub?
     
  2. I'm in for this one.

    I like to rinse after the brine. I find its too salty if I don't. That said, a lot of people don't rinse and are happy with the taste. Kinda have to try it both ways and decide which way works for you.

    Gary
     
  3. Gary, I was worried about them being too salty especially since my chicken rub has some salty heat to it. I'll rinse and see how they do. Thanks for the reply!
     
  4. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    I agree rinse after removing from the brine.

    Good luck & looking forward to seeing some q view.

    Al
     
  5. Birds are going on
    Rub is my own mix of paprika, salt, pepper, raw sugar, onion, garlic and a few other secrets lol
     
    Last edited: Apr 24, 2016
  6. foamheart

    foamheart OTBS Member SMF Premier Member

    I rinse and dry, if ya don't you have to use a dewater cycle. smoke doesn't stick good to fluid.

    BUT that said I have done both, its no biggie as long as you remember to dry those puppies out.

    LOL.... is that an oxymoran? Drying out a brined bird?
     
    Last edited: Apr 24, 2016
  7. I rinsed, patted dry and let them sit for about 20 minutes before I put my rub on. Got them and some sweet potatoes going so dinner should be great!
     
  8. Little over half way there
     
  9. finished product. Meat is amazing. Still can't get bite through skin though. Any tips? I ran the smoker at 250 and smoke time was right at 3.5 hours
     
  10. foamheart

    foamheart OTBS Member SMF Premier Member

    You have 2 options for bite thru skin, either 325+ smoking temp. or dry/dehydrate the skin before smoking. Either leave it in the reefer overnite uncovered or by putting a fan on it till a pellicle forms, either/or. I just brine smoked a chicken and mine was delightful.

    http://www.smokingmeatforums.com/t/245355/brining-chicken-foamheart

    No not crisp, but not all rubbery either.

    Either higher heat or dehydrate.

    Birds are looking good though!
     
  11. Great looking meal I'll take one of them sweets
     
  12. I've tried 325+ and had the same results
     

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