Smoked Some Chickens

[grundy53]

Smoked up a couple chickens on the Bradley tonight. Turned out pretty good.

[lokidog]

Dang, those are yummy looking!   

[Blacklab]

Those birds look 

[grundy53]

Thank you. They tasted pretty good too. My pregnant wife LOVED them.

[bearhunter99]

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.   

[grundy53]

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.

[pianoman9701]

I'm hungry now. Those look tasty. My wife hates smoked meat except for smoked salmon. It sucks.

[jjdavis2222]

Those do look tasty! What temp and how long did you cook them?

[Netminder01]

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!

[h20hunter]

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.

[Alchase]

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.

[grundy53]

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

[Alchase]

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.

[grundy53]

It definitely makes a difference.

[Blacklab]

Yeah you have to brine birds so they don't dry out. It's just a step of extra flavor