The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-10-2012, 10:30 AM   #1
maynard001
Knows what a fatty is.
 
Join Date: 07-16-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default Smoked Chicken pron

First time doing whole chickens on the WSM. They came out great...much much better than the beer can chickens I've been doing on the Weber Kettle the past few years.

My method:
Brined birds in a cooler for 6 hours
Pat dry...stuff with oranges and onions
Outside gets a coating of vegetable oil and rub
They went for about 2 hours on the smoker to an internal breast temp of 165...pit temp was between 300-350.

I tried two different rubs on these. On one I did the Plowboys Yardbird Rub...on the other I did the Killer Hogs The BBQ Rub. Both chickens came out great...couldn't really tell a taste difference between the two. I think The BBQ Rub is a bit more versatile (Yardbird rub is way too salty for ribs) so I'll stick with the Killer Hogs going forward.

One question...is there anything I can do to keep my skin from splitting like it did? The chicken still tasted great...but for presentation purposes I think they would look better without the big tears in them.

Rubbed down...ready for smoking...



Just pulled off smoker...



Carved and picked...leftovers were turned into the most amazing chicken salad I've ever had on Sunday.
maynard001 is offline   Reply With Quote


Unread 09-10-2012, 11:11 AM   #2
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
Default

Birds look great!! Not sure about the split skin, although you might try this; a sheet of loose foil laid on top of the bird for maybe first half of cook, then remove to crisp the skin for the remainder of the cook. Looks like you had plenty of heat coming down on them . The finished product looks perfect to me. Yummmmm.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Unread 09-10-2012, 08:14 PM   #3
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by maynard001 View Post
First time doing whole chickens on the WSM. They came out great...much much better than the beer can chickens I've been doing on the Weber Kettle the past few years.
GREAT JOB, I love the color


Quote:
Originally Posted by maynard001 View Post
I tried two different rubs on these. On one I did the Plowboys Yardbird Rub...on the other I did the Killer Hogs The BBQ Rub. Both chickens came out great...couldn't really tell a taste difference between the two. I think The BBQ Rub is a bit more versatile (Yardbird rub is way too salty for ribs)
I too share the same feeling here, I thought maybe it was just me. I also did a pork shoulder with a heavy coating of Yardbird and it was too salty to enjoy. If salt was still a currency I think we would be rich.

I bought a 5 pound bag, so I had to add Paprika, Granulated Garlic, Granulated Onion, Chili Powder, and others to cut the salt in the remaining rub.

I have heard everybody rave about the rub in other messages. I thought maybe I just had a bad batch and resolved to never buy it again. Now that you had the same experiences, I guess the high salt content is normal and not just an isolated package.

I have gone back to my old favorite "Butch's Rub"
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 09-11-2012, 08:39 AM   #4
maynard001
Knows what a fatty is.
 
Join Date: 07-16-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks. Yea...it definitely wasn't bad...but it also wasn't any better than the Killer Hogs rub imo. I feel like the Killer Hogs rub will be more versatile as the Plowboys is too salty for pork. It worked fine on chicken...but I wouldn't dump that much salt on a rack of ribs.

Thx for looking and commenting...
maynard001 is offline   Reply With Quote


Unread 09-11-2012, 11:23 AM   #5
Smoking Westy
Full Fledged Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
Default

Great color on those birds! I too use the Killer Hogs rub on chicken (and butts and ribs for that matter) and really like it.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 10:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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