Some 4th of July Chickens (Third Smoke Ever)

Discussion in 'Poultry' started by papajoe8, Jul 4, 2013.

  1. I decided to try something new for the 4th.  I am not entertaining so it's a good time for an experiment!  

    I brined some chickens overnight in a simple low salt/brown sugar and water solution.  This morning I stuffed them with some lemons, apples, onions and garlic and coated them with a simple rub of salt, brown sugar, cinnamon and black pepper.  I was looking for a sweeter rub that didn't have much heat and couldn't find anything I wanted. I decided to just make something up on the fly and see how it goes.  I did not rub under the skin on this first attempt.  They are in the smoker now with some peach wood hovering between 225 and 275 as I go out there and adjust.  I am having a little trouble maintaining my tbs (as the temperature rises my wood keeps burning up) but I think I am getting some decent smoke.  I added wood twice and right now the chickens are a nice golden brown (they have been cooking just under 2 hours).

    I will post some pics when they are finished and comment on flavor.

    -Joe
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looking forward to your finished pics. I love some good yardbird.
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Gotta make us drool and show that q-view!

    Kat
     

  4. The birds were at 175 after 3 hours.  I turned up the heat to 325 for 15 more minutes to try to get some crisp on the skin.  Final temp in the thigh area was 180.

    Here's a pic!

    -Joe
    [​IMG]
     
    Last edited: Jul 4, 2013
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Nice looking chickens!!!
     
  6. The chicken was fantastic.  It was smoky and tender all the way to the bone.  My wife and I absolutely loved it.   What's left of the first chicken will be some nice smoked chicken salad for lunch tomorrow.  Success.

    -Joe
     
  7. dougmays

    dougmays Limited Mod Group Lead

    Did the 15 minutes of high temp crisp up the skin?
     
  8. I forgot to comment on that.  Overall, the skin was still rubbery but may have crisped a little bit.  Next time I would start the high temp earlier (maybe half an hour to 45 minutes) or just follow other people's advice and cook at 300-350 for 1-1.5 hours.  The meat was very tender and juicy, so I am a little reluctant to cook it at a higher temp.  Anyone have any input on that?

    -Joe
     
    Last edited: Jul 5, 2013
  9. dougmays

    dougmays Limited Mod Group Lead

    You could also try finishing for the 15 mins on a hot grill...closer to heat and temps get higher quicker
     
  10. As some follow up... I used that left over chicken to make some chicken salad with just a little mayo salt and pepper.  Excellent.

    -Joe
     
  11. Your picture and descriptions made my stomach growl loudly, PapaJoe. Nice work! I'm feeling very inspired, thinking my smoker will see a couple yard birds in it come Saturday morning...
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice work , Papajoe.   I need to practice more of what I preach...Practice . . .[​IMG]

    Keep up the good work and . . .
     

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