Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: grundy53 on March 09, 2015, 10:34:42 PM

Title: Smoked Some Chickens
Post by: grundy53 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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Title: Re: Smoked Some Chickens
Post by: lokidog on March 09, 2015, 10:52:24 PM: Dang, those are yummy looking! :drool:
Title: Re: Smoked Some Chickens
Post by: Blacklab on March 10, 2015, 06:21:26 AM: Those birds look :drool:
Title: Re: Smoked Some Chickens
Post by: grundy53 on March 10, 2015, 07:24:18 AM: Thank you. They tasted pretty good too. My pregnant wife LOVED them. :chuckle:
Title: Re: Smoked Some Chickens
Post by: bearhunter99 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.
Title: Re: Smoked Some Chickens
Post by: grundy53 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.
Title: Re: Smoked Some Chickens
Post by: pianoman9701 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.
Title: Re: Smoked Some Chickens
Post by: jjdavis2222 on March 10, 2015, 09:18:09 AM: Those do look tasty! What temp and how long did you cook them?
Title: Re: Smoked Some Chickens
Post by: Netminder01 on March 10, 2015, 09:20:12 AM: Quote from: bearhunter99 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.

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!
Title: Re: Smoked Some Chickens
Post by: h20hunter 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.
Title: Re: Smoked Some Chickens
Post by: Alchase on March 10, 2015, 09:35:29 AM: Quote from: grundy53 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.

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.
Title: Re: Smoked Some Chickens
Post by: grundy53 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
Title: Re: Smoked Some Chickens
Post by: Alchase on March 11, 2015, 10:33:22 AM: Quote from: grundy53 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

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.
Title: Re: Smoked Some Chickens
Post by: grundy53 on March 11, 2015, 10:54:57 AM: It definitely makes a difference.
Title: Re: Smoked Some Chickens
Post by: Blacklab 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 ;)
Title: Re: Smoked Some Chickens
Post by: Bow tech hunter on March 15, 2015, 02:36:04 PM: Looks good going to have to try that one of theses days
Title: Re: Smoked Some Chickens
Post by: The Weazle on May 16, 2015, 10:47:47 PM: Quote from: grundy53 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

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...
Title: Re: Smoked Some Chickens
Post by: Boss .300 winmag on May 16, 2015, 11:15:42 PM: They are really easy to over cook so keep a close eye on them Bro. :twocents:
Title: Re: Smoked Some Chickens
Post by: The Weazle on May 17, 2015, 02:26:50 PM: Quote from: Boss .300 winmag on May 16, 2015, 11:15:42 PM
They are really easy to over cook so keep a close eye on them Bro. :twocents:

Rog

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Title: Re: Smoked Some Chickens
Post by: kisfish on May 17, 2015, 02:47:12 PM: Those look fantastic. I am going to have to try that.
Title: Re: Smoked Some Chickens
Post by: The Weazle 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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Title: Re: Smoked Some Chickens
Post by: grundy53 on May 18, 2015, 05:00:14 AM: I'm glad it turned out for you. :)