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Author Topic: Smoked Some Chickens  (Read 8579 times)

Offline grundy53

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Smoked Some Chickens
« on: March 09, 2015, 10:34:42 PM »
Smoked up a couple chickens on the Bradley tonight. Turned out pretty good.



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Offline lokidog

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Re: Smoked Some Chickens
« Reply #1 on: March 09, 2015, 10:52:24 PM »
Dang, those are yummy looking!   :drool:

Offline Blacklab

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Re: Smoked Some Chickens
« Reply #2 on: March 10, 2015, 06:21:26 AM »
Those birds look  :drool:
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Offline grundy53

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Re: Smoked Some Chickens
« Reply #3 on: March 10, 2015, 07:24:18 AM »
Thank you. They tasted pretty good too. My pregnant wife LOVED them. :chuckle:
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Offline bearhunter99

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Re: Smoked Some Chickens
« Reply #4 on: March 10, 2015, 08:05:59 AM »
Pretty good looking birds!  Did you stuff them?  We have smoked them with lemons and oranges in them and it helped keep them moist and gave them a little citrus taste.  Also have smoked them with potatoes and onions, gives them a little more earthy flavor.  Chickens are great to experiment with a little bit.   
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Offline grundy53

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Re: Smoked Some Chickens
« Reply #5 on: March 10, 2015, 09:10:40 AM »
No, didn't stuff them. Just brined them over night and then rubbed them with olive oil and Cabelas rub. I'll definitely stuff them next time.
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Offline pianoman9701

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Re: Smoked Some Chickens
« Reply #6 on: March 10, 2015, 09:14:56 AM »
I'm hungry now. Those look tasty. My wife hates smoked meat except for smoked salmon. It sucks.
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Offline jjdavis2222

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Re: Smoked Some Chickens
« Reply #7 on: March 10, 2015, 09:18:09 AM »
Those do look tasty! What temp and how long did you cook them?

Offline Netminder01

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Re: Smoked Some Chickens
« Reply #8 on: March 10, 2015, 09:20:12 AM »
Pretty good looking birds!  Did you stuff them?  We have smoked them with lemons and oranges in them and it helped keep them moist and gave them a little citrus taste.  Also have smoked them with potatoes and onions, gives them a little more earthy flavor.  Chickens are great to experiment with a little bit.

I enjoy my smoked chickens stuffed (there's a joke here somewhere). I typically quarter 1 orange, 1 granny smith apple, 1 red delicious apple & 1 pear. It's the best combo I have dialed in with a SeaSalt rub.... damn.... I know what's for dinner tonight!

Offline h20hunter

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Re: Smoked Some Chickens
« Reply #9 on: March 10, 2015, 09:24:01 AM »
See...I'm a splitter when it comes to whole chicken. I like to split the backbone out, brine it, then lay it flat and grill it up. After it rests I'll cut it up. My brine is about as basic as it gets. Kosher salt, brown sugar, garlic, and water.

Throw another one on next time Grundy and let us know when and where, looks good man.

Offline Alchase

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Re: Smoked Some Chickens
« Reply #10 on: March 10, 2015, 09:35:29 AM »
No, didn't stuff them. Just brined them over night and then rubbed them with olive oil and Cabelas rub. I'll definitely stuff them next time.


Those look awesome! Making my mouth water, LOL

If you don't mind,
what brine did you use?
What was your cook temp?
What Puck flavor and how long on smoke?

My Bradley is in storage waiting for my house to get built. I need to get hot and heavy on the smoking as soon as we get in the new house.
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Psalm 144.1

Offline grundy53

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Re: Smoked Some Chickens
« Reply #11 on: March 10, 2015, 10:23:56 AM »
I had the Bradley at 230ish for 3 hours (put the birds in at 150°) ran hickory smoke for 2 hours. I was shooting for an internal temp of 170° but waited to long to check. When I finally checked it was 180° still really moist so no worries.

This is the brine I used:


Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
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Can you skin Grizz?

The opinions expressed in my posts do not represent those of the forum.

Offline Alchase

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Re: Smoked Some Chickens
« Reply #12 on: March 11, 2015, 10:33:22 AM »
I had the Bradley at 230ish for 3 hours (put the birds in at 150°) ran hickory smoke for 2 hours. I was shooting for an internal temp of 170° but waited to long to check. When I finally checked it was 180° still really moist so no worries.

This is the brine I used:


Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed


Thanks for the info Grundy !

Last time I did chicken (unbrined) it was a little dry. I even took them out at 155 deg and towel wrapped them and put them in a cooler Until 175 deg.
I have heard brining makes a night and difference.
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline grundy53

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Re: Smoked Some Chickens
« Reply #13 on: March 11, 2015, 10:54:57 AM »
It definitely makes a difference.
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The opinions expressed in my posts do not represent those of the forum.

Offline Blacklab

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Re: Smoked Some Chickens
« Reply #14 on: March 12, 2015, 05:32:56 PM »
Yeah you have to brine birds so they don't dry out. It's just a step of extra flavor  ;)
Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

If you want to make God laugh tell him your plans.

 


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