Winging it chicken

Discussion in 'Poultry' started by irishteabear, Sep 8, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Decided to smoke a chicken on Friday. Made up a batch of ShooterRick's Snake Bitten Chicken rub and a batch of the injection liquid. After some debate I decided to spatchcock it so it would cook quicker. The chicken did not want to cooperate and wound up not quite how it was supposed to, but close enough. After I oiled and rubbed it, I discovered that my injector was broken and completely useless. [​IMG] So I decided to spray it instead. My sprayer wasn't working right either, guess my only option is to baste the chicken. Here it is going in the smoker.

    Smoked using apple. Smoker was kept between 275 and 320, wind was a bit gusty. Still using the Brinkmann as a woodburner, I'm liking this. [​IMG]

    Two hours in to the smoke.

    Finished. Took about 3 hrs. Turned out good in spite of all the difficulties. [​IMG]
  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    That looks like some nice crisy skin Irish..way to go.
    Sometimes things'll turn out better when they don't go the way you planned.[​IMG]
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks good Dawn...

    How are you using a ECB as a wood burner?
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I start with a half chimney of lump and once that's rolling, I keep feeding it wood to keep the smoker going.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Okay, I thought you meant you just used wood... [​IMG]
  6. mikey

    mikey Smoking Fanatic

    She did. Some choose to get their fire started with either lump or charcoal, then feed it wood the rest of the way. Either way it's using wood as the heat source.

    Xlnt looking chicken, Dawn, and the skin is to die for![​IMG]
  7. desertlites

    desertlites Master of the Pit OTBS Member

    Yes Dawn it does look really good-and time to get another injector
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Thanks Mikey and Bob! Yeah, I've already ordered the injector, going with ss this time. [​IMG]
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thats some good bird there dawn. Alittle dark for my liking but the meat looks yummo. It looks as if you cut the bird for the spatchcock method right. You said you hacked it up.??? All in all looks good to me.
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice looking spatchcock yardbird...I really should try that sometime soon, as alot of my bird smokes run into the 5-6 hour mark...bigger birds, but it's still a long smoke for poultry. I was thinking about just doing leg quarters next time to shorten things up, but this would be do-able, too.

    That's pretty cool, burning wood for fuel...Mikey's getting you hooked up big time! I'll have to hunt around for a source of hardwoods, too...none around here.

    Thanks for sharing a nice smoke, Dawn.

  11. fire it up

    fire it up Smoking Guru OTBS Member

    Great looking chicken Dawn, great how crisp the skin turned out. I'm with forluvofsmoke, need to give spatchcocking a try.

    That's how I recently started learning to smoke, start with a bit 'o coals, then feed some pre-burned oak as the heat source and add other bits of wood for flavor, if the fire burns too low on a long smoke add a few more coals to boost the temp.
  12. mikey

    mikey Smoking Fanatic

    Actually, just keep adding wood and before you know it, you'll have a nice bed of glowing coals to keep the temps up.
  13. budlighting

    budlighting Fire Starter

    im gonna have to try the all wood process!looks very good!
  14. alx

    alx Master of the Pit OTBS Member

    Nice job on winging it.We actualy forgot our pre-trimmed chicken thighs at last competition[​IMG]

    Looks great.Thanks for sharing......

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