Whole Chickens, Four Different Ways

Discussion in 'Poultry' started by desertloper, Aug 9, 2014.

  1. desertloper

    desertloper Fire Starter

    I thought I'd try a few different methods today, all are just over 4lbs.

    Chicken #1 Slaughterhouse Brine
    8c water, 1/4c kosher salt, brown sugar, 2tsp garlic powder, onion powder, Cajun seasoning, celery seed. Brine 12 hr and rinsed. No additional seasoning

    Chicken #2 Spicy Vinegar Brine
    8c water, 1c vinegar, 1/4c white sugar, 2T paprika, chipotle powder, 1T garlic powder, 1tsp black pepper, white pepper, allspice, poultry seasoning. Brine 12hr and rinsed. No additional seasoning

    Chicken #3 Injected
    1stick butter, 1/2c beer, honey, 2tsp poultry seasoning, 1tsp Cajun seasoning, garlic powder, onion powder, 1/2tsp kosher salt. Approx 1/2 mixture injected throughout bird.

    Chicken #4 Beer Butt
    No seasoning at all. Coors Light

    Smoke is Pecan approx 270F

     
  2. desertloper

    desertloper Fire Starter

    Almost 3 hours exactly.
     
    welshrarebit likes this.
  3. grillmonkey

    grillmonkey Smoking Fanatic

    Anxiously awaiting the verdict.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    There ya go, Nice Smoke! Should be some good eating!
     
  5. Are you ordering right-to-left? .... 4, 3, 2, 1

    #4 = beer butt, but it looks like the one on the far left is sitting on a beer can?   
     
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Wow, what a lineup. Yep, waiting for the taste results.
     
  7. desertloper

    desertloper Fire Starter

    Obviously the beer butt #4 in my lineup is the one standing up. It shared the cookie sheet and smoker rack in all pictures with #3 the injected chicken. On the bottom rack and as they appear on the cookie sheet, left is #1 brine and right is the #2 brine.
     
  8. desertloper

    desertloper Fire Starter

    The total store bought weight for all 4 chickens was 16.50lb, total combined yield was right at 8lb.

    I could definitely tell the texture difference in both brined birds. It made the meat softer and carried sweetness to the meat. Of the two, the slaughterhouse brine had more flavor. The chipotle powder carried a nice spice to that chicken, I think I'll add the chipotle powder to the slaughterhouse brine recipe for future smokes.

    In a blind taste test, my wife and I both picked the injected bird, #3. Overall it just had more character from the honey and Cajun seasoning. I suppose a guy could accomplish the same affect if this was just applied as a finishing sauce. For some reason I don't like poking holes in meat, although I just used 1 injection point per side with angled deliveries.

    I think next time I run a few chicken/turkey's ill use the slaughterhouse brine, then baste with the injection ingredients and apply to taste as a finishing sauce after pulling.

    Hope this helps someone else..I love the resources on this site.

     
    grillmonkey likes this.
  9. grillmonkey

    grillmonkey Smoking Fanatic

    I love side-by-side comparisons. It cuts out all the supposition and the fact you did a blind taste test just makes the results that much more unbiased. Great job, this is one of the best posts I've seen.[​IMG]
     
  10. desertloper

    desertloper Fire Starter

    Well thanks for the compliment. My pics aren't nearly as good as others, but hell it's from a phone.

    My smoker is so big and the amount of time to do several pieces of meat isn't much more so I like to experiment...nice way to spend the weekend:grilling_smilie:
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    They all looked good  [​IMG]  
     
  12. welshrarebit

    welshrarebit Master of the Pit

    I'll take a combo plate to go! Nice job.
     

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