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


    Getting shot up!


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


    Goin into the smoker


    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.

  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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