TBS House Chicken 1/4

[Blacklab]

Did a chicken run in the new house. Not bad, I brined for about 24hrs pated dry then put in smoker @ 200 brought it up to 260 for 2 hrs. Then off to the oven @ 350 for 30mins. Was good I just didn't get the lemon pepper flavor I was looking for. Maybe next time lol.

[gaddy]

what was the brine you used?

[chukar58]

Good looking bird parts!

[Blacklab]

1 gal water
1 cup brown sugar
1 cup kosher salt
1/4 cup w sugar
2 Tbsp lemon pepper
2 tsp b pepper
1/4 cup lemon juice
1 Tbsp poultry seasoning

Next time I'll try Fresh cbp & fresh lemon w/ the zest also.

[gaddy]

was just wondering, thanks! iv'e been doing my chickens whole, brined in water, salt & brown sugar. rinse & dry,light coat of olive oil,a little lowreys & load on the lemon peper seasoning. smoked for 5 hrs at 335. problem is the skin is rubbery & tough but the meat is tender,& juicy. I stuffed with apples & lemon once.
I am going to try your brine next time with the lemon juice & add the lemon pepper seasoning after the brine. sounds like a good combo.

[Blacklab]

You might want to throw them in the oven or grill. That will get ya crispy skin 

[Kc_Kracker]

just rememeber what i always preach its poultry so get that internal temp up WITHIN the alotted time to kill bacteria, then do your smoking 

[Blacklab]

just rememeber what i always preach its poultry so get that internal temp up WITHIN the alotted time to kill bacteria, then do your smoking 

Kc, thanks for the heads up    But I know the rules  Keeping the smoke ring