Smoked Some Chickens

[Bow tech hunter]

Looks good going to have to try that one of theses days

[The Weazle]

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

I have a bradley, and I have a chicken in this recipe right now.  I have never smoked a chicken before, so I am copying this step for step, and hopefully it looks like your did tomorrow at around 6pm...

[Boss .300 winmag]

They are really easy to over cook so keep a close eye on them Bro. 

[The Weazle]

They are really easy to over cook so keep a close eye on them Bro. 

Rog



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[kisfish]

Those look fantastic. I am going to have to try that.

[The Weazle]

I didn't get any pic as I had company, but...150 with smoke for two hours, then 230 for two hours, then 300 for 2 hours, and it was amazing!  People were picking it off the bone!


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[grundy53]

I'm glad it turned out for you.