Two Chickens, Three Lemons and Hickory

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rivet

Master of the Pit
Original poster
OTBS Member
Apr 25, 2008
3,232
16
The "Show Me" state
Wonderful sunny day today....Smoker Time!

Got two different birds. Tyson "Young Roaster" and a MBA Brand "Smart Chicken" (air chilled type). The smart chicken was already trussed; I put hock-loks on the Tyson bird. Rubbed with Lemon Pepper, regular Coarse Ground Black Pepper, and stuffed with half a large lemon each. The other lemons are for later....


Into the smoker with hardwood lump and local hickory. Running TBS just fine at 300 F. Put a new badge on the smoker, it's on the lower Right Hand corner of the lid-


Here's a closeup of plate, made from leftover stainless steel. Thanks y'all for accepting me into the Order!


Here we are at halftime. An hour and 15 into the smoke, looking good-


Here we are at 2 hours, almost done. Added the two sliced lemons onto the grill at this point.


All done...180 F internal (thighs) and 170 (breasts). Juicy. Skin is perfectly crispy. Hot lemons inside juicing with the fat- mouthwatering :


Sliced up and ready to go for dinner. Hot grilled lemon squirted over meat made for fajita heaven-


Thank you for looking at my cooking. I appreciate the time you spent, and look forward to viewing some of yours!
 
Thus are some nice looking birds there rivet. Your one of my heros one of the 170 or so(OTBS)
 
That badge makes for a COOL addition to your smoker, and a good show of pride in your accomplishment.

The birds are beautiful! Funny that you're eating it as a fajita, as we are doing the same dish tonight with a near whole leftover bird from my twin chix, and some beef for the same. I can smell it already! Now I'm REALLY hungry!

Nice job Rivet!

Have a great weekend!

Eric
 
Excellent looking birds, Rivet! Kinda makes me wish I hadn't had those two hot dogs for dinner.
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Hey y'all thanks for the compliments! I am very proud to be a member of the SMF and to have been accepted into the OTBS. That badge I put on my smoker is a reminder for me to teach and share my skill.

~Shawnr5, no I don't brine my birds. I have never brined anything and have never thought I needed to and that has been reenforced by those thousands eating my food over the years.

I will admit, though, that since I have been a part of the SMF, all these "briney" people have gotten to me and I am curious as to what it is all about. Will I break? Will I cave? Will I brine? stay posted...................

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Man...I never brined. Tried Tip's Slaughterhouse, Yeah Man! Have changed a few things in it but basicly stays the same. It is more moist. Ask Louie!
 
Cajun - definitely try the brine on your next chix smoke. If ya smoke two of them at a time, brine one and not the other to give yourself a taste test. What's fun about brine's is that they are extremely adaptable to your taste buds and allow you to add or subtract anything ya want.

Rivet - excellent looking smoke ya got going on, and I'm really impressed with the OTBS logo! Points for the creativity alone!
 
Bump....That chicken looks awesome.Your new tag is high speed.Thanks for your help and q-view.I never brine roasters ,but brine or marinate chicken parts on occasion.
 
That is some great looking chicken. I love the tag on the smoker. If I'm ever lucky enough to be admited into The Order, you'll have to make me one. :)
 
Really nice lookin pair o' birds Rivet....another example of your fine smokes! Proud to have been inducted into the OTBS along side of you!
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Nice badge. It has got me thinking about a little engraving on the Wu-Tang shield on my UDS. I also never used to brine my birds until reading more on it here. Give it a shot, like sumosmoke said-maybe smoke 2 but only brine 1 for a taste test.
 
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