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View Full Version : How do you finish your chicken?


BBQNUTT
07-31-2008, 08:51 AM
Do you cook it entirely on the smoker, or do you finish on the grill? If you grill it, how long do you normaly leave it on the grill to finish it?

Podge
07-31-2008, 09:17 AM
Do you cook it entirely on the smoker, or do you finish on the grill? If you grill it, how long do you normaly leave it on the grill to finish it?

My chicken from start to finish has always been on the smoker.

You ask a dangerous question about the grilling. That is all dependent on the type of grill, amount of heat, distance from flame, doneness of the chicken before you grill it, etc... you're better off experimenting on your own at home on a saturday with a 12 pack. :razz:

Divemaster
07-31-2008, 09:26 AM
you're better off experimenting on your own at home on a saturday with a 12 pack. :razz:
and some chicken....

pigpen269
07-31-2008, 09:29 AM
We havn't had any luck entirely smoking the chicken. If all you do is smoke it you will have very rubbery skin. At the last comp we only used the grill. We left the chicken on the cool side for a while before we finished it on a little bit warmer temps. You could bite through the skin without it trying to pull off at all. First time i've ever liked eating the skin. As far as how long you leave it on the higher temps i think it comes down to practice practice practice.

Mo-Dave
07-31-2008, 10:14 AM
We havn't had any luck entirely smoking the chicken. If all you do is smoke it you will have very rubbery skin. At the last comp we only used the grill. We left the chicken on the cool side for a while before we finished it on a little bit warmer temps. You could bite through the skin without it trying to pull off at all. First time i've ever liked eating the skin. As far as how long you leave it on the higher temps i think it comes down to practice practice practice.

Although I do a bit of grilling now, when I only smoked it I never had trouble getting bit through skin. I only grill it a very short time being careful not to scorch it to badly.
Dave

pigpen269
07-31-2008, 11:31 AM
Although I do a bit of grilling now, when I only smoked it I never had trouble getting bit through skin. I only grill it a very short time being careful not to scorch it to badly.
Dave
Just my experience but low temperatures makes the skin almost inedible, Hard to even chew through. What temperatures are you smoking at?

BBQNUTT
07-31-2008, 11:32 AM
Ive heard of some cooking it on the smoker till "done" then moving it to a hot grill to crisp the skin and sauce it. I think this is how I want to try it, but I was just curious to know what other teams do.

matthew burt
07-31-2008, 11:40 AM
We havn't had any luck entirely smoking the chicken. If all you do is smoke it you will have very rubbery skin. At the last comp we only used the grill. We left the chicken on the cool side for a while before we finished it on a little bit warmer temps. You could bite through the skin without it trying to pull off at all. First time i've ever liked eating the skin. As far as how long you leave it on the higher temps i think it comes down to practice practice practice.

I too only smoke my chicken and always have bite through skin. I have had very good luck with chicken this year.

BBQNUTT
07-31-2008, 11:46 AM
I too only smoke my chicken and always have bite through skin. I have had very good luck with chicken this year.

Do you lay the smoke to it the entire time or just part way through? How much time to you allow for your sauce to set up on the chicken once you begin the finishing process?

Jacked UP BBQ
07-31-2008, 11:48 AM
I smoke my chicken at 300 plus degrees and my skin always comes out fine.

Stiltz6ft9in
07-31-2008, 11:56 AM
I smoke my chicken at around 210 for 2-3 hours and then take it off wrap it in foil and put it on the far side of the smoker for about 1 to 1 1/2 more hours. It comes out very tender and juicy with a nice skin on it. I've received nothing but compliments on the tenderness, flavor and look of it.

Mo-Dave
07-31-2008, 02:48 PM
Just my experience but low temperatures makes the skin almost inedible, Hard to even chew through. What temperatures are you smoking at?

Anywhere between 230 and 250 but I put them in a foil pan cover with sauce and cover the pan with foil after a period of time for about 30 to 40 minutes. Bite through every time.
Dave

Jeff_in_KC
07-31-2008, 07:29 PM
I SMOKE mine on the Weber kettle grill... offset from coals and wood chips I've soaked for several hours. Used to move to the smoker to kind of steam it in pans but it always farked up the skin. Now I time it so that it's done only about 30 minutes before turn-in. How long do I smoke it? Til it's done. That could be whatever temp you like to take it to. Stick the ones with the Therma-Pen you obviously are NOT going to turn in so that you don't pierce good ones and lose juices.

Kirk
08-01-2008, 07:55 PM
I SMOKE mine on the Weber kettle grill...
Same here. Higher temp for better skin and we leave a little time for them to rest. We do that because you can bite through the skin easier w/o pulling the whole thing off if it's a little cooler.

MilitantSquatter
08-01-2008, 08:07 PM
Same here. Higher temp for better skin and we leave a little time for them to rest. We do that because you can bite through the skin easier w/o pulling the whole thing off if it's a little cooler.

Kirk - just remember that from the time you take it off the grates and box it, until a judge bites into it, could be 15+ minutes. May not want to let it rest too long from grate to boxing. It will get down time from box to judges table.

I've never had a hot piece of chicken while judging.

smoke showin'
08-01-2008, 08:23 PM
after smoking we finish on a charcoal fire helps set up the glaze too

TN_BBQ
08-01-2008, 08:50 PM
Air dry your chicken (leave uncovered in the fridge or ice chest overnight) then season and coat with a bit of oil before smoking at a higher temp.

The air drying helps crisp up the skin.

Dale P
08-02-2008, 05:11 AM
Everybody has their ideas of what is good. Me, if I want crispy chicken I fry it. If I want BBQ chicken, I want moist and melt in your mouth skin that you can bite thru without any tough chewing. Podge isnt turning in rubber skin. You can bet the farm on that.

Smokin Gator
08-02-2008, 06:19 AM
I usually just run the temp up a bit on the SW and move the chicken to the top rack. I really like what it does for the skin. For comp chicken I would sauce it and put it back on a lower rack for about 10 minutes to set the sauce.

Dale P
08-02-2008, 07:52 AM
http://i76.photobucket.com/albums/j1/BAR-B-Q/Funnychickenpic.jpg

tonto1117
08-02-2008, 08:10 AM
:lol::lol::lol:....lose the binky and you have a winner!!!:biggrin:

U2CANQUE
08-02-2008, 08:27 AM
Now that is what I call a money shot!!

Cheech
08-02-2008, 12:21 PM
Does it make sense to brine the chicken at all?
I typically brine mine but have not done a competition yet either.

MilitantSquatter
08-02-2008, 12:42 PM
Does it make sense to brine the chicken at all?
I typically brine mine but have not done a competition yet either.

Brines, marinades or injections are all good options. Anything you can do to introduce additional moisture and/or flavor is favorable.

Jeff_in_KC
08-02-2008, 01:39 PM
Does it make sense to brine the chicken at all?
I typically brine mine but have not done a competition yet either.

My marinade is a bit of a brine but generally speaking, brining is not necessary for thighs. Yardbird boobs are another story altogether.

Podge
08-02-2008, 02:07 PM
Does it make sense to brine the chicken at all?
I typically brine mine but have not done a competition yet either.

brining or marinading thighs i think is unneccessary. if you're missing salt at the end, add some. I quit brining, marinading chicken over a year ago. I don't have much white meat cooking experience, but for what i've done, i can make it nice and juicy without brining either.

Bbq Bubba
08-02-2008, 10:02 PM
:lol::lol::lol:....lose the binky and you have a winner!!!:biggrin:

DQ.......missing a piece. :twisted::biggrin:

PatioDaddio
08-02-2008, 11:46 PM
Does it make sense to brine the chicken at all?
I typically brine mine but have not done a competition yet either.Brining = Two firsts and a third, in 6 KCBS comps
No brining = No higher than 4th

I brine!

John

Rightstuff
08-03-2008, 05:53 AM
I've tried low + slow = rubbery skin. I bumped the temps up to 300 and guess what? No more rubbery skin!

HolySmoke
08-03-2008, 06:40 AM
i usually just rub my chicken parts, but will inject on full chickens. never thoughtnof puttin chx in brine, guess i know what i'm tryn next.

Podge
08-03-2008, 06:58 AM
Brining = Two firsts and a third, in 6 KCBS comps
No brining = No higher than 4th

I brine!

John

No brining = 1st, 2nd, 2nd, 4th, and 5th and a 1st at the Jack. (6 out of the past 9 contests since I've quit brining) Just goes to show, any thing and any way can work great if you can make it work for yourself !:-D

PatioDaddio
08-03-2008, 06:38 PM
No brining = 1st, 2nd, 2nd, 4th, and 5th and a 1st at the Jack. (6 out of the past 9 contests since I've quit brining) Just goes to show, any thing and any way can work great if you can make it work for yourself !:-DRoger that! It's definitely just one part of the individual cook's overall approach. I'd love to lose the brine, but I get my head handed to me every time I try.

John

bbqesq
08-04-2008, 10:31 AM
No brining = 1st, 2nd, 2nd, 4th, and 5th and a 1st at the Jack. (6 out of the past 9 contests since I've quit brining) Just goes to show, any thing and any way can work great if you can make it work for yourself !:-D

Impressive. What temperature are you smoking it at? I use the marinade and brine as a crutch (if you want to call it that) for if I leave the chicken on too long it gives me some wiggle room and chicken is still moist.

Podge
08-04-2008, 12:45 PM
Impressive. What temperature are you smoking it at? I use the marinade and brine as a crutch (if you want to call it that) for if I leave the chicken on too long it gives me some wiggle room and chicken is still moist.

cook at 275. Thighs are greasy enough to provide its own wiggle room, unlike white meat. I don't see brining, (or anything KCBS legal for that matter) as a crutch, just another method for decent results when it works right.

Dale P
08-04-2008, 02:45 PM
Ok I will keep it going. What sauce do ya use, and which rub? Do you slather? :-P
Its about time for a little side bet!

Jeff_in_KC
08-04-2008, 02:49 PM
Ok I will keep it going. What sauce do ya use, and which rub? Do you slather? :-P
Its about time for a little side bet!

Damn, Podge, ya win the Jack and everyone wants you to hand over your secrets! :lol:

Podge
08-04-2008, 04:18 PM
Ok I will keep it going. What sauce do ya use, and which rub? Do you slather? :-P
Its about time for a little side bet!

$5 on the highest score on chicken between us two at madison ?:wink:

I use Mark's Feed Store red sauce cut with ranch dressing, and the rub i use is the powder packet from a box of Hamburger Helper Chili Mac. :lol:

Big Mike
08-04-2008, 06:35 PM
I do mine on the smoker from start to finish. It has finished no worse than 14th in a comp.

Podge, that hamburger helper rub sounds pretty good. Have ya ever tried the beef stroganoff seasoning on your brisket. Just a thought.:biggrin:

JayAre
08-04-2008, 06:36 PM
$5 on the highest score on chicken between us two at madison ?:wink:

I use Mark's Feed Store red sauce cut with ranch dressing, and the rub i use is the powder packet from a box of Hamburger Helper Chili Mac. :lol:

Just might work!, lmao

Podge
08-04-2008, 06:42 PM
I do mine on the smoker from start to finish. It has finished no worse than 14th in a comp.

Podge, that hamburger helper rub sounds pretty good. Have ya ever tried the beef stroganoff seasoning on your brisket. Just a thought.:biggrin:

i started thinking, after i sent that, i kinda thought it might work :wink: if there wasn't those thickening agents.

JayAre
08-04-2008, 06:48 PM
i started thinking, after i sent that, i kinda thought it might work :wink: if there wasn't those thickening agents.

Just add a little beer, that should thin it down.

Podge
08-04-2008, 07:48 PM
Just add a little beer, that should thin it down.

ok, i tried what you said, i drank six more and it's still thick.

Big Mike
08-04-2008, 08:15 PM
drink 6 more, it'll start thinning out.

Podge
08-04-2008, 08:20 PM
drink 6 more, it'll start thinning out.

BTW Mike, glad to see that you're coming to Madison !!.. Damn good time !!.. I'll get there around noon on thursday, what about you ?

Big Mike
08-04-2008, 09:46 PM
Yea, I had to come. I woulda kicked myself if I didn't. Shoot, it was killing me just thinking about not coming.

I plan on coming in Thursday afternoon, not sure what time exactly.

Dale P
08-05-2008, 07:27 AM
I tried some new ideas last night on a practice chicken cook. I will take that bet that I will probably lose but what the heck.

BlueHwyBBQ
08-05-2008, 03:23 PM
http://i76.photobucket.com/albums/j1/BAR-B-Q/Funnychickenpic.jpg

This is exactly what to do if you DON'T want to win. The first two judges will get twenties and the last four judges will be ticked and give you low scores.

Scott

backporchbbq
08-05-2008, 10:35 PM
When we first started we did it on a grill and just added some wood. Then we tried to do it on the smoker a few times and the chicken skin did not turn out the way we wanted it too. Also when we clamped down the lid on our chicken cooker it flatened out the chicken too much and made it look weird. Now we are going back to the grill for the entire cook.

We flip ours very 5 mins and at the end leave it skin side down and it usually crisps up.

AlabamaGrillBillies
08-06-2008, 12:54 PM
Here is what we do:

Brine or inject with Fab C

cook on the WSM at around 300

when the chicken is getting close to being done, take off the WSM and then into a bath of Sauce in deep pan.

Take out of the pan and put on a webber grill to finish cooking and set the sauce.

goodsmokebbq
08-06-2008, 01:15 PM
Here is what we do:

Brine or inject with Fab C

cook on the WSM at around 300

when the chicken is getting close to being done, take off the WSM and then into a bath of Sauce in deep pan.

Take out of the pan and put on a webber grill to finish cooking and set the sauce.

How long in the sauce and is the pan on the heat or not (foil, no foil)?
Thanks

AlabamaGrillBillies
08-07-2008, 02:12 PM
Its only in the sacue for a minute or two. The sauce has been warmed, but is not on active heat. The dunk in the pan is just to assure 100% coverage of the sauce.

AlabamaGrillBillies
08-07-2008, 02:13 PM
I wanted to add, this is not my original way of doing chicken. I got these tips from Jim Minion on how he does his. I changed a little detail here and there. It really helped our chicken scores, well that and using plowboys rub.

Bigmista
08-07-2008, 04:32 PM
drink 6 more, it'll start thinning out.

The seasoning or his blood?