I get requests every year for Smoked Turkey and this year I was asked if I would smoke up some chickens
I used my Turkey recipe and method and this is what we did!
No excitement in making the brine or injecting the birds. All birds were pumped full of brine on Friday night and then stuffed in a cooler with frozen ice bottles and topped off with brine for a 12 hour soak.
This is them opened up on Saturday and ready to bag and hang
View attachment 144048
I used to just tie them up and hang but sometimes the arms and legs would be in full flight position at the end of the smoke. Fellow Brethren Chris (Oifmarine2003) sent me some stockinet’s to try and I now use them every time. Here they are hanging before the fire is started.
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Time to light the fire
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And get smoking
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Elly May Approves and stands guard!
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A few hours into the smoke
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Taking on the smoke nicely
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Just about done – Need to get to 165° internal
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Done and removed from the smokehouse
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Cooling before refrigeration
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Gotta have one for a taster
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This was sooooo good we just sliced off hunks and ate with our fingers! (I love this Old Hickory garbage sale knife find!)
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This morning we wanted Chicken sammiches. The meat was still very moist even when cold
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Slightly toasted bread, Mayo, spicy mustard, Cheddar cheese, Chicken, Avocado, Sweet spicy pickles, onions, and pickled jalapenos.
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Plated in our finest China with MSD’s tatoe salad sprinkled with Johnny’s Salad Elegance
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This Sammich did not suck – I will have more of these babies!
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Thanks for Lookin
SD
I used my Turkey recipe and method and this is what we did!
No excitement in making the brine or injecting the birds. All birds were pumped full of brine on Friday night and then stuffed in a cooler with frozen ice bottles and topped off with brine for a 12 hour soak.
This is them opened up on Saturday and ready to bag and hang
View attachment 144048
I used to just tie them up and hang but sometimes the arms and legs would be in full flight position at the end of the smoke. Fellow Brethren Chris (Oifmarine2003) sent me some stockinet’s to try and I now use them every time. Here they are hanging before the fire is started.
View attachment 144049
Time to light the fire
View attachment 144050
And get smoking
View attachment 144051
Elly May Approves and stands guard!
View attachment 144052
A few hours into the smoke
View attachment 144053
Taking on the smoke nicely
View attachment 144054
Just about done – Need to get to 165° internal
View attachment 144055
Done and removed from the smokehouse
View attachment 144056
Cooling before refrigeration
View attachment 144057
Gotta have one for a taster
View attachment 144058
This was sooooo good we just sliced off hunks and ate with our fingers! (I love this Old Hickory garbage sale knife find!)
View attachment 144059
This morning we wanted Chicken sammiches. The meat was still very moist even when cold
View attachment 144060
Slightly toasted bread, Mayo, spicy mustard, Cheddar cheese, Chicken, Avocado, Sweet spicy pickles, onions, and pickled jalapenos.
View attachment 144061
Plated in our finest China with MSD’s tatoe salad sprinkled with Johnny’s Salad Elegance
View attachment 144062
This Sammich did not suck – I will have more of these babies!
View attachment 144063
Thanks for Lookin
SD
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