Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Quackwhacker on January 05, 2011, 08:55:07 PM
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Last night I put theses birds in a traditional brine. I woke up at 4 thismorning and took them out of the brine and patted dry. Rubbed them with some special seasoning and into the fridge they went and off to work I went. Came home for a quick break and got the bird in my Bradley smoker and the heat turned on. My wife was nice enough to start the smoke about a half hour later. Cooked the halves for about 5 hours (Maybe a little long). My wife and I had Antlerking and his family over to give it a try. I think they liked it. Thats what they said anyway. On the next chickens I do I will try and watch the time a little better. The breasts were a little dry for my liking.
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:drool: :drool: :drool:
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I've got a Bradley too. It smokes chicken really nice. I did a boneless pork roast and smoked it for 14 hours for pulled pork.....turned out really good but a touch dry. Should of done it 10-11 hrs.
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Looks good to me... :drool:
