Whole chickens vs. single pieces

Discussion in 'Poultry' started by schultzy, May 22, 2008.

  1. I am having a large party on Sat and was thinking about saving some time and smoking individual pieces of chicken instead of whole chickens. Are there any cons with doing this. I will be brining the night before.
  2. bondvader

    bondvader Smoke Blower

    I just brined a bunch of breasts and did them yesterday (check post adn q-view under first time doing chicken.) It came out nice for my first time. I think it would be fine but I would let the "Senior Pit Bosses" weigh in. Bottom line.... Go for it...
  3. richtee

    richtee Smoking Guru OTBS Member

    For a party... comvienience is key. The quarter is a good way to go. Single serving, and they do go a bit quicker. Remember to ease off on the salt with poultry brines. And maybe try some tart white wine in there!
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Yeah, leg quarters are great. You may get more chcken in if ya do em whole, but then you gotta cut em up to serve. Great for dinner but not for a party IMHO. Defiitely brine, but agree with Richtee, easy on the salt.
  5. When you say to back off the brine, whats a good ratio? Normally I use 1 cup salt, 1 cup brown sugar to 1 gallon water plus a little apple juice thrown in. Also one more quick question is the cooking time affected by using single pieces, legs, thighs, breasts?
  6. richtee

    richtee Smoking Guru OTBS Member

    I addressed the time thing... and maybe cut back a Q cup on salt for poultry... you ARE using Kosher right? if not go with a full cup Kosher..it's less "dense". I would never use iodized for brining.
  7. flash

    flash Smoking Guru OTBS Member

    How about none. I never brine chicken. Most store bought comes in a brine anyway.

    Quarters are a good way to go and you can get them on sale alot of times
  8. master_dman

    master_dman Meat Mopper

    Good point flash..

    If it comes packaged in the 10-15 % solution.. I don't brine..
    But I brine if they done come in the solution.
  9. I will probably just cut back on the salt and plan to brine. By the way my menu consists of
    5 Racks pork spares
    10# Boston Butt Bone in ( for pulling)
    4# Center Cut Pork Loin
    5# Prime Rib Roast
    5 whole chickens or equivilant parts
    60-70 shrimp/jalapeno/bacon wraps
    Plus sides ( not my department)
  10. richtee

    richtee Smoking Guru OTBS Member

    Wow...ambitious! Go GIT 'em! BE aware a stubborn butt might go 12 hours or more... maybe consider doing it the day before and re-heating.
  11. Can't do the day before due to work, plan on starting about 6AM Sat morning. Butt goes on about about 7, ribs on at 11, Chicken and Loin on at 12:30, Prime Rib on at 2, Shrimp wraps on at 4 and hopefully eat around 5-5:30. All times approx of course. Hopefully I can get some pics and then figure out how to post.

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