Smoking the Bird

Discussion in 'Poultry' started by hogsmokers69s, Oct 9, 2016.

  1. hogsmokers69s

    hogsmokers69s Newbie

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty! Roadside chickens a good way to go!

    Now show us some Q-view!
     
  3. hogsmokers69s

    hogsmokers69s Newbie

    4 Hour Brine

    no Maple wood but Cherry and Apple instead

    It's ON!

     
  4. hogsmokers69s

    hogsmokers69s Newbie

    I think I didn't let it stay at 165 long enough.

    Breast was good but there was some pink in the joints yo.

    Flavor is awesome but ended up putting in the oven for a bit, shoulda probed better before I pulled out.

     
  5. rdwhahb

    rdwhahb Smoke Blower

    Great looking bird!!

    I bring my birds up to 170 - 175 always juicy and tender.
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good from here!

    Keep in mind, even a fully cooked bird can have some pink in the joints from proteins, etc...  The USDA says that as long as ALL of the chicken meat is at 165 or above, you're safe.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a good looking chicken!

    The skin color is perfect!

    Al
     
  8. crxman

    crxman Newbie

    heres a question. is it better to use the chicken stand rather than just placing them on the rack? great looking chicken btw!
     
  9. one eyed jack

    one eyed jack Master of the Pit

    I used to "beer can" chicken,  don't anymore.  I no longer "low and slow" chicken either.  I use a Weber kettle, (Try and get the grill temp to 300* or higher, indirect heat source).  Separate the pieces, throw em on the grate, keep a sharp eye on internal temp and pull promptly.
     
  10. smokin jay

    smokin jay Smoking Fanatic

    What 1 eyed jack said! Chx loves high heat!
     
  11. akdutchguy

    akdutchguy Meat Mopper

    I don't think I will do another whole bird without spatching it. I cooked the last one at 350 in the uds. Skin was crisp. Came out perfect. I love the color on yours. I'm liking cherry more and more for a lot of my cooks. Nice bird.
    Jason
     
  12. rdwhahb

    rdwhahb Smoke Blower

    I usually spatchcock when I put a couple in my WSM. They get a more even cook.
     

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