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daddiomiller Newbie

Joined: 11 Aug 2012 Posts: 38 Location: Circleville, OH
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Posted: Aug 11 2012 Post subject: Chicken tomorrow |
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Smoking a chicken tomorrow about 5lb. Any suggestions? |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Aug 11 2012 Post subject: |
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daddiomiller, you could can it and cook it whole or spatchcock it and brine it for about 6hrs. then smoke it. I like running the smoker between 250° and 275° for chicken. Or on the grill at around 300° to 325°
The higher temps will give you better texture on the skin, slow smoking the bird will create rubbery skin.
I hope this helps.  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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daddiomiller Newbie

Joined: 11 Aug 2012 Posts: 38 Location: Circleville, OH
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Posted: Aug 11 2012 Post subject: |
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Spatchcock? |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Baldwin BBQ Newbie
Joined: 20 Apr 2012 Posts: 43 Location: Baldwin, MI
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Posted: Aug 11 2012 Post subject: |
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Very good video Kevin. Thanks for the link  |
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daddiomiller Newbie

Joined: 11 Aug 2012 Posts: 38 Location: Circleville, OH
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Posted: Aug 11 2012 Post subject: |
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K.A.M. Thanks for the advice. Gonna try the spatchcock. |
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Spokes Newbie
Joined: 08 Jun 2012 Posts: 35 Location: Vermont
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Posted: Aug 12 2012 Post subject: |
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+1 for the spatchcock method daddiomiller. I am new to smoking this summer and so far I have done it twice this way and the chicken was fabulous. I brine mine overnight and usually smoke at 250 for 4 hours or so. Keep an eye on internal temps. 160 degrees will result in a nice and juicy bird when you are done. Can't beat the smoke flavor either. Good luck and I promise you will be happy with it. |
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BluDawg BBQ Super Pro

Joined: 30 Jul 2009 Posts: 2071 Location: Jonesboro,Tx.
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Posted: Aug 12 2012 Post subject: |
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Saptchcock, pit at 325, 1 -1.5 hrs. _________________ Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim" |
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daddiomiller Newbie

Joined: 11 Aug 2012 Posts: 38 Location: Circleville, OH
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Posted: Aug 12 2012 Post subject: |
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Question for the pros. Speaking of a brine for chicken. I have seen 6 hours to 24? And salt, water, brown sugar? Salt and water? Adding beer? Help. |
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Mish BBQ Super Fan

Joined: 03 Apr 2011 Posts: 489 Location: Redding, CA
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Posted: Aug 12 2012 Post subject: |
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daddiomiller wrote: | Question for the pros. Speaking of a brine for chicken. I have seen 6 hours to 24? And salt, water, brown sugar? Salt and water? Adding beer? Help. |
I usually do overnight for a chicken if your short on time even a couple hours will help, everyone has a preference so thats why you see such a swing in times.
My brine starts with 1 cup Kosher salt and 1 cup sugar to 1 gallon of water. Add whatever flavors you want to and find something you like, I like to add in some peppercorns and maybe an onion and whatever else sounds good at the time.
Just dont over think it and enjoy. _________________ Akorn
UDS
22.5 Weber Kettle
30in Masterbuilt Electric Smoker |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Aug 12 2012 Post subject: |
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daddiomiller, keeping it simple the first run may be a good choice. One cup of Kosher salt to one gallon of water. Brine the bird for around 10 hours and then see how you like it. From there you can increase or decrease your brine time and add flavors or not. _________________ Always remember slow and steady wins the race.
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NAVET BBQ Fan

Joined: 20 Aug 2010 Posts: 241 Location: Vienna, Mo
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Posted: Aug 12 2012 Post subject: |
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Just to show there is more than one way to smoke a cat...
I brine for 1 hour per pound and like it.
My brine is a basic brine ratio of 1-1-1. 1 Gallon of water - 1 cup of kosher salt - 1 cup of Dark brown sugar. I have tried using a tablespoon of onion and garlic powder in it as well and it's ok but prefer the basic brine recipe best. You can use white sugar if you wish. I use dark brown sugar just to help deepen the color of the chicken skin. _________________ AD1 (AW) Ret
Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero. |
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