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View Full Version : Smoking Some Chickens on The Offset.


Wesman61
07-23-2012, 09:48 PM
Thinking about smoking a couple of chickens on the offset this Friday. I work 4 days a week and the wife works Mon. through Fri so Fri is becoming my stick burner learning day. I have cherry wood for sticks. I have been using a charcoal basket but I'm afraid that won't get it hot enough for hot and fast cooking. Any pointers for smoking birds? How long should birds be smoked? Seasoning ideas? I was thinking simple sea salt and pepper since I want the smoke to be the star of the show.

42BBQ
07-23-2012, 10:21 PM
Go all wood, no charcoal. My stickburner loves to cook at 325, perfect for some yard bird.

keverhart
07-23-2012, 10:35 PM
I prefer to cook chicken at 275, its a good smoking temp. You might want to start out with a couple of chunks of hickory and then run the cherry, if you are looking for some decent smoke flavor. I like to stuff them full of apples and onions and then coat with a rub. Consider brining if you want to bring out the juicy! I have included pics below for reference....and to prove I know how to get er' done! Good Luck!
http://i707.photobucket.com/albums/ww77/afeverhart/BBQ2/IMG_1358-Copy.jpg
http://i707.photobucket.com/albums/ww77/afeverhart/BBQ2/IMG_1371.jpg
http://i707.photobucket.com/albums/ww77/afeverhart/BBQ2/IMG_1422.jpg
http://i707.photobucket.com/albums/ww77/afeverhart/IMAG0575.jpg

keverhart
07-23-2012, 10:37 PM
Also.....remember.....don't over smoke the meat.....a little goes a long way!

yakdung
07-23-2012, 10:38 PM
I inject the birds with Paul Newman's basic Italian salad dressing. Coat everywhere with Cajun Injector Lemon Pepper Seasoning. Smoking with apple wood. Birds sit upright on rack in a small pan and baste with its own juice.

Wesman61
07-23-2012, 11:05 PM
Actually I would like to brine the birds. Can anyone tell me salt per gallon for a brine?

yakdung
07-23-2012, 11:46 PM
http://lmgtfy.com/?q=http%3A%2F%2Fallrecipes.com%2Frecipe%2Fsimple-chicken-brine%2F

keverhart
07-23-2012, 11:49 PM
Look up Alton Browns brine on the food network, hands down the best. Its the most searched recipe on their site....crazy good!

Wesman61
07-24-2012, 01:40 AM
Why, yes. Alton Brown! I watched a video for brining a turkey. Good stuff.

Texas Turtle
07-24-2012, 09:42 AM
I do spatchcocked chickens on the offset regularly. Coat bird with olive oil, then rub (I have been using Plowboys lately with very good reviews). Place birds on top rack of smoker at exhaust end. Smoke roughly two hours at 275 (+/-) and check internal temp. Hard to mess up. Can be done in about an hour if you are in a hurry and ramp the temp up to 325 or so.