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Author Topic: Smoking Chicken  (Read 3894 times)

Offline 92xj

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Smoking Chicken
« on: January 12, 2014, 04:00:59 PM »
sitting at 132 right now.  I had to take a sneak peek.

« Last Edit: February 02, 2014, 08:04:03 AM by 92xj »
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline 92xj

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Re: Dinner in 35 degrees
« Reply #1 on: January 12, 2014, 07:00:53 PM »
Done.
Best chicken I've ever had.

"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline kenzmad

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Re: Dinner in 35 degrees
« Reply #2 on: January 14, 2014, 02:29:57 PM »
Yumm! Whats with the cross hatch on the top?
A stranger ain't nothing more than a friend you haven't met yet

Offline MtnMuley

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Re: Dinner in 35 degrees
« Reply #3 on: January 14, 2014, 02:34:45 PM »
 :lol4:

Offline 92xj

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Re: Dinner in 35 degrees
« Reply #4 on: January 14, 2014, 02:39:11 PM »
Yumm! Whats with the cross hatch on the top?

It's the pattern from the rack it was sitting on in the smoker. 
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline 92xj

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Re: Dinner in 35 degrees
« Reply #5 on: January 14, 2014, 02:39:31 PM »
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline kenzmad

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Re: Dinner in 35 degrees
« Reply #6 on: January 14, 2014, 03:53:12 PM »
 :DOH:
A stranger ain't nothing more than a friend you haven't met yet

Offline C-Money

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Re: Dinner in 35 degrees
« Reply #7 on: January 14, 2014, 05:42:51 PM »
 :drool: Looks great!
I felt like a one legged cat trying to bury a terd on a frozen pond!

Offline whitey

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Re: Dinner in 35 degrees
« Reply #8 on: January 23, 2014, 07:08:41 AM »
Looking great..  :tup:
Only 1 thing that looked a little strange.. :rolleyes:
You only did 1... :dunno: :yike:
Nice job on the Yard Bird.

Offline 92xj

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Re: Smoking Chicken
« Reply #9 on: March 27, 2014, 02:57:15 PM »
24 hour brine, salt sugar and my rub.  Rubbed the chicken under the skin, butter, and rub on outside of skin. On the smoker now at 300 till 160 internal temp.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline nw_bowhunter

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Re: Smoking Chicken
« Reply #10 on: March 28, 2014, 06:58:56 PM »
24 hour brine, salt sugar and my rub.  Rubbed the chicken under the skin, butter, and rub on outside of skin. On the smoker now at 300 till 160 internal temp.
How much salt did you put in the brine?

Offline 92xj

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Re: Smoking Chicken
« Reply #11 on: March 28, 2014, 07:06:50 PM »
3/4 cup salt 11/4 cup brown sugar 2/3 cup favorite rub. 1 1/2 gal water.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

 


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