Whole Chicken, Brined and Injected....Qview

Discussion in 'Poultry' started by xjcamaro, Jun 6, 2010.

  1. xjcamaro

    xjcamaro Meat Mopper

    Got a 5 lb bird last night for dinner tonight. Soaked it in a simply poultry brine over night, then gave it the "Mark McGuire" and injected it with Tony Chachers Butter Creole injection, then smoke it for 4 hours till 170* with hickory wood. Used my Char Broil propane smoker. I had some trouble with temps today, i dont know why, i used it last weekend without a problem, but today i just couldnt seem to get the temp up above 230 unless i let the water pan run dry and cranked the knob on the front of the smoker. I was able to play around with it didnt hurt anything, it was just annoying. Would a almost empty tank keep the burner from burning correctly or to it full potential? Cause i know i have 10+ hours on this grill tank. Just curious.

    Anyway here is the Qview.

    In the brine

    [​IMG]

    Getting shot up!

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    Sitting with the injection in it for a couple hours (in the fridge of coarse)

    [​IMG]

    Goin into the smoker

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    All done, it was very juicy and very tender. Sorry no cut up pics, the parents came over and we got to gabbin as i was cutting it up and forgot to snap a pic as we began to eat.

    [​IMG]
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looked great, I bet it tasted even better.  We just finished up all the chicken from the freezer, So I am betting when I get back from my trio this week there will be a bird or two to smoke
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks outstanding!!! What kind of LP tank are you using I get about 40 hours out of a 20 lb cylinder with my GOSM
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Perfect looking bird, nice smoke. [​IMG]
     

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