喂我西摩
The BBQ BRETHREN FORUMS.  


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

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
Old 10-13-2013, 05:46 PM   #1
okiej
is one Smokin' Farker

 
okiej's Avatar
 
Join Date: 09-20-13
Location: Cushing Oklahoma
Default 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 09:26 PM..
okiej is offline   Reply With Quote


Thanks from:--->
Old 10-13-2013, 05:55 PM   #2
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Nice!
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote


Old 10-13-2013, 06:03 PM   #3
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

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.
dwfisk is online now   Reply With Quote


Thanks from:--->
Old 10-13-2013, 06:03 PM   #4
1911Ron
is One Chatty Farker
 
Join Date: 04-09-12
Location: South of the Fulda gap
Default

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?
__________________
A bunch of Webers, a UDS and a Happy Cooker!
1911Ron is offline   Reply With Quote


Thanks from:--->
Old 10-13-2013, 06:07 PM   #5
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

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
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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
LMAJ is offline   Reply With Quote


Old 10-13-2013, 06:13 PM   #6
okiej
is one Smokin' Farker

 
okiej's Avatar
 
Join Date: 09-20-13
Location: Cushing Oklahoma
Default

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.
okiej is offline   Reply With Quote


Old 10-13-2013, 06:18 PM   #7
okiej
is one Smokin' Farker

 
okiej's Avatar
 
Join Date: 09-20-13
Location: Cushing Oklahoma
Default

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.
okiej is offline   Reply With Quote


Old 10-13-2013, 06:21 PM   #8
Happy Matt
Knows what a fatty is.
 
Join Date: 07-10-13
Location: Bloomfield Indiana
Default

Looks tasty!
Happy Matt is offline   Reply With Quote


Old 10-13-2013, 06:22 PM   #9
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

Quote:
Originally Posted by okiej View Post
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.
Well, since you said turkey - - - -

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.
dwfisk is online now   Reply With Quote


Thanks from:--->
Old 10-13-2013, 07:07 PM   #10
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

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.......
__________________
N Texas 2016 FALL Bash-- Lake Belton
http://www.bbq-brethren.com/forum/sh...d.php?t=228753
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 10-13-2013, 07:22 PM   #11
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

I love that color.
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 10-13-2013, 08:41 PM   #12
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

yummo! nice lookin bird
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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