Chicken suggestions.

vern1915 · 08-08-2009, 06:21 PM

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.

GreasePig · 08-08-2009, 06:27 PM

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?

GreasePig · 08-08-2009, 06:28 PM

pffft never mind! BGE! Read the post GP! L

vern1915 · 08-08-2009, 07:28 PM

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.

MilitantSquatter · 08-08-2009, 07:59 PM

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

Crazy Harry · 08-08-2009, 08:47 PM

Thanks, I'll have to try that. I've never tried brining before

rcubed3r · 08-08-2009, 08:58 PM

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

vern1915 · 08-09-2009, 03:43 PM

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.

thillin · 08-09-2009, 04:14 PM

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.

OakPit · 08-09-2009, 04:25 PM

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.

OakPit · 08-09-2009, 04:30 PM

Quote:

Originally Posted by GreasePig

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!

08-08-2009, 06:21 PM	#1
vern1915 Got Wood. Join Date: 07-18-09 Location: Dallas, Ga. Downloads: 0 Uploads: 0	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.

08-08-2009, 06:27 PM	#2
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	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? __________________ The beatings will continue until morale improves!

08-08-2009, 06:28 PM	#3
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	pffft never mind! BGE! Read the post GP! L __________________ The beatings will continue until morale improves!

08-08-2009, 07:59 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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 __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

08-09-2009, 04:14 PM	#9
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	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. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

08-08-2009, 07:28 PM	#4
vern1915 Got Wood. Join Date: 07-18-09 Location: Dallas, Ga. Downloads: 0 Uploads: 0	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.

08-08-2009, 08:47 PM	#6
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	Thanks, I'll have to try that. I've never tried brining before

08-08-2009, 08:58 PM	#7
rcubed3r Knows what a fatty is. Join Date: 09-03-08 Location: Salisbury, NC Downloads: 0 Uploads: 0	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

08-09-2009, 03:43 PM	#8
vern1915 Got Wood. Join Date: 07-18-09 Location: Dallas, Ga. Downloads: 0 Uploads: 0	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.

08-09-2009, 04:25 PM	#10
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	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. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

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