Cooking on da Smoker
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jr_p951
Everyone, Registered Users Posts: 1,121
Decided to try my hand at smoking some poultry today. I purchased a whole split chicken. Brined in the fridge for about 12 hours. I wasn't sure if I should leave the skin on or smoke it naked so I went with both. The skin on half, I peeled the skin back and put my rub underneath. The naked half I just patted it on like I would pork or beef. For chips, I went with apple today. This is my first time using apple chips and it smells fantastic! Cranked up the smoker to about 200 degrees and set the bird on the bottom grate. I started around 10am and I'll check the internal temp around 1 or 1:30. I'm shoot for 170-180 degrees. Here is a quick peek at the progress. The coloring looks great and I'm excited to see what the finished meat taste like! Skin on the left and naked on the right.
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I see that you're in Muirreta............ I'll be right over. Loljr_p951:Decided to try my hand at smoking some poultry today. I purchased a whole split chicken. Brined in the fridge for about 12 hours. I wasn't sure if I should leave the skin on or smoke it naked so I went with both. The skin on half, I peeled the skin back and put my rub underneath. The naked half I just patted it on like I would pork or beef. For chips, I went with apple today. This is my first time using apple chips and it smells fantastic! Cranked up the smoker to about 200 degrees and set the bird on the bottom grate. I started around 10am and I'll check the internal temp around 1 or 1:30. I'm shoot for 170-180 degrees. Here is a quick peek at the progress. The coloring looks great and I'm excited to see what the finished meat taste like! Skin on the left and naked on the right.
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apple chips are one of my fav. I use it for pork and chicken. I use a mix apple and pecan for beef.
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Lookin good Jr. For some really moist chicken, get a whole bird and smoke it with a can of beer or soda up the cavity, it turns out really good.
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Looks great man. Drooling on the keyboard lol
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Say what? lmao looks freakin delicious.j0z3r:Lookin good Jr. For some really moist chicken, get a whole bird and smoke it with a can of beer or soda up the cavity, it turns out really good. -
Good day for smokin today,,I made about 2.5 lbs of jerky, a pork roast, few drumsticks and a couple brats.. Good Day! Though I think I over smoked the Pork Roast. I was using traeger pellets in my Smoke Vault and wasnt sure how much to use, wasnt even sure if they were gonna work. Well they worked and they put out a hell of alot a smoke for a helluva long time. Will definately scale back next time. Happy they work though!!!
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I can almost smell it yum
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Going to smoke 3 chickens today and have a few friends over. Updates and pics throughout the day!
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Use carne asada for the jerky, its lean enough, not too bad a price point and its cut thin so it makes prep work easy. I use mesquite chips, maintain a constant 225 and no water pan. The key is a good brine , this time I used a new one,, wasnt bad but wasnt great.
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Started with 3 chickens brined in 2 gallons of water, 2 cups kosher salt and 2 cups sugar for 5 hours. Took them out, patted dry and put on a basic brown sugar rub(brown sugar, salt, paprika, celery seed, onion powder, garlic powder and cumin).
Then into the smoker(Masterbuilt Elite Sportsman propane) at 250 degrees with apple, pecan and alder wood. *** side down, will revisit and flip in 2 hrs 
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Looking good Vinny & Rudy ^^^^^^^
You guys are making me hungry!! -
After 3 hours flipped them *** side up and added a few more handfuls of wood
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Looks yummy, Pecan is a wood I havent ever worked with. I noticed your smoker appears to not have any vents????Jetmech_63:After 3 hours flipped them *** side up and added a few more handfuls of wood -
Just heated up some wings I had left over from a smoke session a couple months ago. Still as good as they were out of the smoker. Anyone ever use cherry wood? That is my main goto with a bit of apple in there from time to time. How did the birds turn out?
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Ive used cherry and plum, havent tried apricot or peach. I use mostly alder, hickory, mequite and apple.matkn293:Just heated up some wings I had left over from a smoke session a couple months ago. Still as good as they were out of the smoker. Anyone ever use cherry wood? That is my main goto with a bit of apple in there from time to time. How did the birds turn out?
Yea I reheated one of the drumsticks today in the oven,, and that smoky flavor still there and wonderful!
He's probably chowing down on em right now ;o) -
I did a 12 turkey for thanksgiving along with a 12 traditional style in the oven. The smoked bird was gone way before the traditional. I will def be doing that again. It was delicious.
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haha Good Job!!! have you ever deep fried one? Those are absolutely fantastic!matkn293:I did a 12 turkey for thanksgiving along with a 12 traditional style in the oven. The smoked bird was gone way before the traditional. I will def be doing that again. It was delicious. -
I did a 10 lb Maple Bourbon brined turkey on the Traeger for Thanksgiving, I could swear it was gone before I got done carving. Luckily for me, I was stealing pieces while carving.matkn293:I did a 12 turkey for thanksgiving along with a 12 traditional style in the oven. The smoked bird was gone way before the traditional. I will def be doing that again. It was delicious. -
Finished Product! Brining is the way to go!!
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lolbandyt09:
I did a 10 lb Maple Bourbon brined turkey on the Traeger for Thanksgiving, I could swear it was gone before I got done carving. Luckily for me, I was stealing pieces while carving.matkn293:I did a 12 turkey for thanksgiving along with a 12 traditional style in the oven. The smoked bird was gone way before the traditional. I will def be doing that again. It was delicious. -
Mouth is watering!Jetmech_63:Finished Product! Brining is the way to go!! -
I have had fried turkey but never actually done one. It is good.The Kid:
haha Good Job!!! have you ever deep fried one? Those are absolutely fantastic!matkn293:I did a 12 turkey for thanksgiving along with a 12 traditional style in the oven. The smoked bird was gone way before the traditional. I will def be doing that again. It was delicious. -
Damn that looks great
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Smoked these bad boys new years day
