Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 12-09-2012, 06:50 AM   #1
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC
Default Whole chicken on the UDS, first time

Unfortunately, I went to get the camera and my family started eating...

I brined for 6 hours (short on time) and let it rest for 45 before putting it on the smoker. I want to increase both times next time.

I was also going to put yardbird on it...and...I was out... But I'm heading back up to Bass Pro Shop here in a few weeks anyway. Just some basic cajun seasoning, and I tressed up the chick like a turkey (Alton Brown is the man...)

I cooked hot and fast at 360F, it was a 6lb bird, and it was done in 90 minutes, couple of small chunks of apple wood for some light smoke. Right at 160 in the breast, 180 in the joints. Skin was crispy. Let it rest for 20 minutes, it was perfect for a first time. The Mother In Law does NOT like white meat - and she said it was fabulous. I'll take it. It had just the right smoke and good color.

One question - will resting longer after the brine (maybe overnight) help the skin be not so tough though? It was crispy, but kind of tough. I'm hoping I can find a way to keep it crispy but easier to cut...maybe it's just me. Open to ideas though.
jalon is offline   Reply With Quote

Old 12-09-2012, 07:39 AM   #2
On the road to being a farker
N2Q's Avatar
Join Date: 04-30-12
Location: The Lonestar State

You can put the bird back in the fridge overnight after you brine to help with the skin.
Hunsaker Drum~ Letting your meat hang is where it's at...
N2Q is offline   Reply With Quote

Old 12-09-2012, 07:55 AM   #3
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

According to THIS CHART you're brine time was just fine. I usually shoot for 8 hours, but have done as little as 5 hours with good results.

As said, if you let the bird rest uncovered in the fridge for a while it will help dehydrate the skin. The "tough or rubbery skin" thing is the one and only down side with brining, but it can be addressed.

Glad it worked out for you. Sounds like it was a hit with the family. Given the time (which I almost always allow for) brining is the ONLY way I'll cook chickens, whether in parts, whole or even just wings. Brining makes PERFECT wings.

Nice work!
Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote

Old 12-09-2012, 09:02 AM   #4
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC

Wampus, that link was EXACTLY what I needed. My brine is a little bit different water/salt ratio, but not far off. Other info there is great too. Thanks for the link!!
jalon is offline   Reply With Quote

Thanks from:--->
Old 12-09-2012, 11:34 AM   #5
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

Congrats, sounds like a good cook!
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 04:22 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts