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| 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. |
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10-13-2013, 04:46 PM
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#1 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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Todays no peek chicken
Another attempt at a whole chicken. Smoked 5.5 lb chicken for about 2.5 hrs at 270 and finished at a little over 300 for 30 minutes. I never opened the lid, never peeked. I watched the ET732 temp probe. Cooked till the breast was 163. Pulled and rested about 15 minutes. Not bad. The color was a little darker than I expected but still tasted good. Wasn't as crisp as I was looking for but not tough either. I attribute the dark color mostly to cooking on one side the whole time (other side was much lighter) I attribute the decent but not crisp skin to the fact I brined it, rinsed and then dried it with towels and went strait to the grill. I see many say you need to let it sit in the fridge for skin to dry first. Time did not allow that this time. Chicken has been a weak point for me, but I will prevail. I did like the brine recipe I used and the chicken was very good. Overall not a bad cook. Just room for improvement before I am happy with it.
Last edited by okiej; 10-19-2013 at 08:26 PM.. |
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10-13-2013, 04:55 PM
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#2 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Nice!
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Hold my dang beer... |
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10-13-2013, 05:03 PM
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#3 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Well, it looks damn good. Some time you might want to try spatchcocked, skin side down, skin real crispy - best I've ever done.
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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10-13-2013, 05:03 PM
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#4 |
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is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Looks good from here! have you tried spatchcocking your chicken, it will cook more even and try 325 or 350 next time. What was the brine?
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A bunch of Webers, a UDS and a Happy Cooker! |
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10-13-2013, 05:07 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Looks good!
I usually cook chicken closer to 325* to get the skin crisped up.
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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10-13-2013, 05:13 PM
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#6 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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Brine was 2 qts water, 1 cup kosher salt, 1 cup lt brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons grill mates chicken rub. Boiled, cooled and added 1 qt sprite and the chicken. I also used hickory and a little apple wood and hit it pretty good with smoke. I like my smoked chicken smokey! I did not rub after brining overnight.
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10-13-2013, 05:18 PM
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#7 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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No, I have not tried spatchcocked yet. I am sure I will soon. I usually do briskets, ribs, and butts. But after a recent cook my sister asked me to smoke a turkey for Thanksgiving. So I am trying to learn a bit on whole chickens first.
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10-13-2013, 05:21 PM
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#8 |
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Knows what a fatty is.
Join Date: 07-10-13
Location: Bloomfield Indiana
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Looks tasty!
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10-13-2013, 05:22 PM
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#9 | |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=166428 I do think I would try skin down based on some more recent cooks.
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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10-13-2013, 06:07 PM
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#10 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I like to smoke Whole Chickens on Beer Can Racks even without beer can and then I peel the Skin and feed it to the Dogs.......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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10-13-2013, 07:41 PM
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#12 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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yummo! nice lookin bird
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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