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Author Topic: Smoked Some Chickens  (Read 8573 times)

Offline Bow tech hunter

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Re: Smoked Some Chickens
« Reply #15 on: March 15, 2015, 02:36:04 PM »
Looks good going to have to try that one of theses days

Offline The Weazle

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Re: Smoked Some Chickens
« Reply #16 on: May 16, 2015, 10:47:47 PM »
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...
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Offline Boss .300 winmag

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Re: Smoked Some Chickens
« Reply #17 on: May 16, 2015, 11:15:42 PM »
They are really easy to over cook so keep a close eye on them Bro.  :twocents:
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Offline The Weazle

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Re: Smoked Some Chickens
« Reply #18 on: May 17, 2015, 02:26:50 PM »

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

Rog



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Beer, It's not just for breakfast anymore!

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Offline kisfish

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Re: Smoked Some Chickens
« Reply #19 on: May 17, 2015, 02:47:12 PM »
Those look fantastic. I am going to have to try that.

Offline The Weazle

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Re: Smoked Some Chickens
« Reply #20 on: May 17, 2015, 11:53:35 PM »
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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Offline grundy53

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Re: Smoked Some Chickens
« Reply #21 on: May 18, 2015, 05:00:14 AM »
I'm glad it turned out for you.  :)
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