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Smoked chicken

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Comments

  • orlandoorlando ✭✭✭✭✭ Graduate

    Little off topic but going down to Carrollton tomorrow, anyone recommend a good burger joint?

  • TeddyTeddy ✭✭✭✭✭ Graduate

    I was out of powder a few weeks ago and used this handy conversion, on the left. Worked well.

  • BankwalkerBankwalker ✭✭✭✭✭ Graduate
    edited August 2019

    I don’t but I have gotten in the habit of stopping at Po-Dunk liquor stores to check for hidden treasures.

    @JRT812 bro you are on the right path. I can tell you’ve been doing your research. PECAN wood is my favorite for smoking any kind of bird. It’s not even close in my book. Only thing I would add is, in my opinion, brining doesn’t need to be for 24 hours. You can tell a difference after just 10 minutes. A couple to three hours will be fine. The baking soda trick above is nice and one I forget. I was pleased to see you spatchcocked the bird. That is 100% the way to go.

    Smoked turkey for Thanksgiving, prepared the same, is amazing

  • JRT812JRT812 ✭✭✭✭✭ Graduate
    edited August 2019

    Thanks bankwalker bro! The last turkey I smoked I brined for 10 hrs and it came out great. My intention with this next yard bard is in a brine for around 3-4 hrs depending on when I get home. So we’re on the same page.

    I wish I would not have used all of my pecan wood because I can’t and haven’t been able to find anymore in my neck of the woods. Just overpriced chunks at academy.

    The guy I purchased wood from can’t find any either

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