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Chicken tomorrow

 
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daddiomiller
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Joined: 11 Aug 2012
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Location: Circleville, OH

PostPosted: Sat Aug 11 12 7:59 pm    Post subject: Chicken tomorrow Reply with quote

Smoking a chicken tomorrow about 5lb. Any suggestions?
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Sat Aug 11 12 8:21 pm    Post subject: Reply with quote

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. Very Happy
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daddiomiller
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PostPosted: Sat Aug 11 12 8:55 pm    Post subject: Reply with quote

Spatchcock?
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k.a.m.
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PostPosted: Sat Aug 11 12 9:01 pm    Post subject: Reply with quote

Here is a pretty good video on spatchcocking a bird.
http://www.youtube.com/watch?v=GGKLtbiUflk

Here is a link to one of my cooks with a spatchcocked bird covered in bacon.
http://www.thesmokering.com/forum/viewtopic.php?t=29329
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Baldwin BBQ
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Joined: 20 Apr 2012
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PostPosted: Sat Aug 11 12 9:13 pm    Post subject: Reply with quote

Very good video Kevin. Thanks for the link Wink
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daddiomiller
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PostPosted: Sat Aug 11 12 9:14 pm    Post subject: Reply with quote

K.A.M. Thanks for the advice. Gonna try the spatchcock.
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Spokes
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Joined: 08 Jun 2012
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PostPosted: Sun Aug 12 12 12:24 am    Post subject: Reply with quote

+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
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Joined: 30 Jul 2009
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PostPosted: Sun Aug 12 12 12:38 am    Post subject: Reply with quote

Saptchcock, pit at 325, 1 -1.5 hrs.
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daddiomiller
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Location: Circleville, OH

PostPosted: Sun Aug 12 12 6:41 am    Post subject: Reply with quote

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
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Joined: 03 Apr 2011
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Location: Redding, CA

PostPosted: Sun Aug 12 12 7:12 am    Post subject: Reply with quote

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.
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k.a.m.
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PostPosted: Sun Aug 12 12 7:51 am    Post subject: Reply with quote

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.
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NAVET
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Joined: 20 Aug 2010
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PostPosted: Sun Aug 12 12 9:58 am    Post subject: Reply with quote

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.
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