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Smoked chicken
JRT812
Posts: 4,697 ✭✭✭✭✭ Graduate
Got a gig coming up. They wanted pork and chicken. I never really eat chicken but I’m practicing until the event. The house doesn’t know it, but we are about to eat a ton of chicken leading up to the gig haha
first go and will update as I get better
Comments
Looks good bro. Well..except that we're lookin at the south end of a northbound facing chicken in both pics lol. 😜
My bad scoot bro.. didn’t even notice
Lol..Nahh man..looks good. You rub em/inject em/beer can? Though I keep hearing that beer can thing doesn't do anything...always seemed to give a little extra moisture to me. 🤷♂️
@JRT812 that chicken looks pretty good for your first try. I don’t mean to hi jack your thread but I tried this tonight. Poor mans brisket. 5 1/2# chuck roast, 5 hours at 230.
No worries Georgiaboy bro have at it. My thread is your thread. The bark looks decent and a well defined smoke ring from what I can see
Scoot bro, I just used some olive oil and my butt rub this go around. Oh, put sauce on it when it around 145 and let it smoke from there.
I’m going to try marinating one for 24hrs tomorrow and then repeating the same process. Pretty close. Every thing turned out ok so far. Not great and not bad.
Oh, I may change up the sauce this next yard bird... not sure yet
Hey @JRT812...spatchcocking the chicken is the way to go. Evenly cooked, lots of rub area, and you can get the skin golden and crispy.
The yard bird looks tasty; good luck with the gig!
I don't believe the beer in the butt imparts any flavor, but I do think it helps to cook the chicken from the inside out, shortening cook time and helping to retain moisture.
the skin was my issue... wasn’t happy with it this round. May try some baking soda next round
Baking soda and a couple of hours in the fridge will help dry it out and make it crispier...good luck!
That makes sense...didn’t do the fridge time. Thanks for the direction
@JRT812 As to marinade, try brining instead. My latest brine for chicken is
1/3 cup kosher salt
1 Tblsp sea salt (for the added minerals)
1/3 cup sugar
1 Tblsp brown sugar (for a caramel kick/hint)
1 tsp ground coriander (or more - depth of flavor - cannot explain it more)
1 tsp ground rosemary (or more - common herb for chicken)
That ^^ is suitable for roughly 1 gallon of water - perhaps more. It is enough to cover 4 LARGE (I mean LARGE) split breasts.
Method: Add ingredients to pot. Add cold water, about 1/2 of what you think may be needed, or enough for most of the sugar & salt to dissolve, whichever is less. Stir well. Add chicken - I would spatchcock if whole, or cut into serving size pieces if cutting up*). Add water to cover. Stir again. Let it soak for 2-3 hours, covered. I usually stir once about midway.
No need to refrigerate if the chicken was cool/cold at the start. Drain, pat dry-ish with towel (depending on cook method) and season (use less salt) and cook.
*If brining for 2 hours or less, I would make a few knife slits in the larger pieces to allow brine to reach the bones/cartilage better. I have been very pleased with this.
That's my biggest problem with smoking chickens right now is getting that nice crunch with the skin. How much baking soda do you use @Palm_City_Dawg
I tried smoking chicken once. I couldn't keep it lit and it made my rolling paper greasy.
Thanks fire plug bro! I will add this brining method to one. I know it works well on turkey