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Unread 08-08-2009, 06:21 PM   #1
vern1915
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Default Chicken suggestions.

I'm gonna smoke some chicken breasts, (bone in) & a whole chicken on my medium bge in the am. I've done whole chickens, thighs & leg 1/4s before. It was so-so, but I was never reallly happy with the outcome. Any suggestions as to time, temp, or procedure?
Thanks, Vern.
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Unread 08-08-2009, 06:27 PM   #2
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If you weren't happy with the outcome before then you might try vertical roasting the whole bird. (Beer can) or Spatchcocking it http://nibblemethis.blogspot.com/200...k-chicken.html

I recommend brining both before you throw them on.

The breasts you need to seer if possible (depending on your cooker) and finish them indirect, that will give you a crispier skin.

What kind of cooker you using?
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Unread 08-08-2009, 06:28 PM   #3
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pffft never mind! BGE! Read the post GP! L
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Unread 08-08-2009, 07:28 PM   #4
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I've never tried brining before, but I'm fixing to brine my birds with this.
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each of dried tarragon, thyme, black pepper
1/4 cup olive oil.
How about cook temp & time.
Thank you, Vern.
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Unread 08-08-2009, 07:59 PM   #5
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thst brine will be perfect..

keep the temps up near 325 if you can..

don't overcook !!- take off breast when breasts are at 160 and thighs around 175 then let it rest and temps will come up a bit more
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Unread 08-08-2009, 08:47 PM   #6
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Thanks, I'll have to try that. I've never tried brining before
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Unread 08-08-2009, 08:58 PM   #7
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I've been much happier cooking mine faster, around 350 or so until done.
I know many here prefer it, but low and slow doesn't suit my taste for chicken.
Ron
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Unread 08-09-2009, 03:43 PM   #8
vern1915
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I brined the chicken as suggested. This is the BEST chicken I've ever done. Brined the chicen overnight, smoked it on my bge about 2.5 hrs. @ 300 degrees. Meat temp was around 170f. Wiped bbq sauce on some in the last 1/2 hr. It was juicy & tender. I didn't eat a plate because I got full while slicing & tasting.
Thank you GreasePig. I now have a new favorite dish.
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Unread 08-09-2009, 04:14 PM   #9
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In my egg, I start at 250 to get some smoke, then ramp the temp to about 350-400 to finish it off. I've been known to finish at almost 500. Talk about a nice skin. That cook got me 4th place out of 65.
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Unread 08-09-2009, 04:25 PM   #10
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The fellas are right - brine, brine, brine. Then about 1.5 hrs @ 250 - or longer if you want the meat to fall off the bone (FOB) I have both a Med BGE & A WSM - both require about the same treatment.
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Unread 08-09-2009, 04:30 PM   #11
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Quote:
Originally Posted by GreasePig View Post
If you weren't happy with the outcome before then you might try vertical roasting the whole bird. (Beer can) or Spatchcocking it http://nibblemethis.blogspot.com/200...k-chicken.html

I recommend brining both before you throw them on.

The breasts you need to seer if possible (depending on your cooker) and finish them indirect, that will give you a crispier skin.

What kind of cooker you using?

This is a great post! Thanks - the blog visit was well worth the click - nice work!
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