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-   -   Chix Smoked on the Stubby DrumPit (http://www.bbq-brethren.com/forum/showthread.php?t=70126)

N8man 10-03-2009 07:05 PM

Chix Smoked on the Stubby DrumPit
 
Last night I decided I wanted to Brine some whole chickens.
The brine I used was 1/2 cup salt, 1/2 cup brown sugar, 1/4 cup worcestershire sauce, 1/4 cup Texas Pete, 1 Tablespoon Poultry Seasoning and 1 Tablespoon Cayenne Pepper. All into a pot with water and on the stove until it boiled. I stirred it a few minutes to allow every thing to dissolve and then added that to a 16 quart pot with ice cubes and enough cold water to fully submerge 4 whole chickens. Into the refrigerator overnite to do it's thing. When I got home from work today I drained and washed the chix and placed them on beer can holders back into the fridge to air dry. Once dry I used Vegetable oil to slick them down and applied Stubb's Rosemary and Ginger Rub....
Ready for the Smoke....
http://i717.photobucket.com/albums/w...x_Rubbed_1.jpg

Stubby DrumPit coming to Temp....
http://i717.photobucket.com/albums/w...m/Stubby_2.jpg

Chix in the Smoke...
http://i717.photobucket.com/albums/w...ix_Cozzy_4.jpg

Looks Cozy....
http://i717.photobucket.com/albums/w...ix_Cozzy_3.jpg

Sexy,Sexy.......Needs to be a CenterFold.....:biggrin:
http://i717.photobucket.com/albums/w...exy_Chix_5.jpg

landarc 10-03-2009 07:23 PM

Looks like some kind of deranged encounter group.

Actually, looks like a good dinner.

Bushwacker 10-03-2009 09:10 PM

They look like Dancin Chickens to me,, bet they tasted great..

hogwild284 10-03-2009 09:16 PM

since they looked like they were holding hands could you hear them singing kumbaya while smoking away? =)

BobBrisket 10-03-2009 09:57 PM

Hoooooweee!! I'm so there.......I wish I was. The stubby drum looks like it did short work of them chicks!! :-D I hit a piece of each bird! Looking good Bro.

N8man 10-03-2009 09:59 PM

And the Verdict is in....Brining is the way to go!!!!
Next time I will definitely step up the Heat Aspect....Two Tablespoons of Cayenne and 1/2 cup of Texas Pete to start....
The heat was there but it fell short of what I was Hoping for...:biggrin:

BobBrisket 10-03-2009 10:08 PM

Could you maybe float some fresh habs in the brine? That will pump the heat up a bit. I need to try my hand at brining.

N8man 10-03-2009 10:10 PM

Quote:

Originally Posted by BobBrisket (Post 1044361)
Could you maybe float some fresh habs in the brine? That will pump the heat up a bit. I need to try my hand at brining.

Next time I will give that a try, what could it hurt?....:biggrin:

BBQ Grail 10-03-2009 10:18 PM

I'm using that brine on a chicken tonight that will go on the smoker tomorrow for dinner.

Thanks N8man.

N8man 10-03-2009 10:18 PM

Addendum....Something I have learned from using the Stubby Drumpit...
I use a Disc Harrow blade covered in Aluminum foil as a Heat Shield since the Charcoal is so much closer to the cooking grate than with my Taller Drumpit, and I have found that turning the Chickens 45 degrees every 30 minutes helps to cook the chickens evenly. Also, I start the cooking at 250* and let the Drumpit slowly increase Temp to 325* over the Three hours it takes to finish the Chickens. At the Three Hour Mark the Chickens were 170* in the Breast and 180* in the Thigh, the Brining aided in keeping the Meat Moist and Juicy.

Meat Burner 10-03-2009 10:40 PM

Don't get carried away with the hot peppers...remember you want to taste the chicken. Looks great and sweet smoker you made there.

chambersuac 10-04-2009 08:02 AM

N8, that looks great! Glad you smoked four birds - two for you and two for me???


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