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Old 02-07-2019, 09:15 PM   #1
30-30
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Default Smoked Chicken?

Whatís your favorite way to smoke whole chickens in an offset smoker?

Brine, or no? Dry rub only or mop sauce as well? Cook temps, times?

Thanks all.
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Old 02-07-2019, 09:33 PM   #2
bigbad243
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Brine for sure. Then I season and smoke at 350-375. Mop sauce if wanted at very end to set it.
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Old 02-07-2019, 10:52 PM   #3
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No brine. Mesquite smoke about 275 til it’s done. Insert into an enchilada with cream cheese
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Old 02-08-2019, 12:11 AM   #4
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Brine overnight for at least 12 hours. Follow recipe below. Remove from brine and inject with Tony Chachere's creole butter. Use any type of poultry rub. I use apple wood and smoke at 275 to 300 until breast internal temp is 165.

Brine Recipe
2 gallons of tap water
1 cup Brown Sugar
1 cup Molasses
1 cup Honey
1 Ĺ cup Salt
ľ cup BBQ Rub
3-4 Bay Leaves
Fresh Thyme Bundle
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Old 02-08-2019, 07:47 AM   #5
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I inject with Kosmos bird brine and let them set overnight in a gallon zip bag. Prior to the brine I cut them in half and trim the large chunks of fat. When It's cook time hit them with a nice rub under and on top of the skin where you can. I have won some trophies with this method.
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Old 02-11-2019, 04:51 PM   #6
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Mesquite smoke, miscellaneous dry rubs, 275* uncovered until 185* internal temp is achieved in the breast.
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Old 02-11-2019, 05:11 PM   #7
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Had a buddy who would slather them in mayo before cooking. Pretty darn good.
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Old 02-11-2019, 07:45 PM   #8
Mike D
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Never seen a reason to brine.

I smoke at 250-275 until breast is 165-170 pull and let rest.


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Old 02-11-2019, 07:53 PM   #9
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Quote:
Originally Posted by Mike D View Post
Never seen a reason to brine.

I smoke at 250-275 until breast is 165-170 pull and let rest.


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You are missing out my man.

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Old 02-11-2019, 07:56 PM   #10
Mike D
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Quote:
Originally Posted by dpg481 View Post
You are missing out my man.

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Iíve brined once. Didnít like it. Made it too salty.

My chicken/turkey comes out plenty juicy and flavorful. Thereís never leftovers so I see no need to change.


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Old 02-11-2019, 08:14 PM   #11
dpg481
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Quote:
Originally Posted by Mike D View Post
Iíve brined once. Didnít like it. Made it too salty.

My chicken/turkey comes out plenty juicy and flavorful. Thereís never leftovers so I see no need to change.


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What i use, Kosmos, is not as much of a brine as it is a seasoning that is injected. It pushes foul to a whole new level.

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Old 02-11-2019, 08:18 PM   #12
BigCohiba
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Spatchcock, brine, pat dry, apply rub, smoke on oak @ 325 until thigh hits 165. Rest under foil 15 minutes and have at it.
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Old 02-11-2019, 08:30 PM   #13
Johnny Dangerr
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Did I mention my last 3 dogs were violently allergic to chicken. One almost died.
We eat very little yard bird..............
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Old 02-11-2019, 08:33 PM   #14
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No brine. Inject with a jalepeno creole butter. Use a rub called Clucker Duster from Sucklebusters. Do the beer can method. Pour half the beer out, add rub into can and cook the bird sitting up on the can.
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Old 02-11-2019, 08:55 PM   #15
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No brine, grub rub on outside, cook at 275 degrees with either mesquite or pecan until done.
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Old 02-12-2019, 09:23 AM   #16
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No brine, but I am wanting to try Kosmos Chicken Soak because I have heard good things about it. I spatchcock the bird so I can expose the meat and apply seasoning directly to the meat, pull the skin back over the meat and season the skin. I then smoke with oak, hickory or pecan until the breast gets to 165.
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Old 02-12-2019, 09:38 AM   #17
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Quote:
Originally Posted by sir shovelhands View Post
Had a buddy who would slather them in mayo before cooking. Pretty darn good.
^^
Yep - coat with mayo add seasonings - set em on the cans ( no beer left in em- just add water garlic and some liquid smoke to the can)
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Old 02-12-2019, 09:42 AM   #18
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Quote:
Originally Posted by ca1219 View Post
No brine. Inject with a jalepeno creole butter. Use a rub called Clucker Duster from Sucklebusters. Do the beer can method. Pour half the beer out, add rub into can and cook the bird sitting up on the can.
Hope you poured it in your mouth!
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Old 02-12-2019, 10:30 AM   #19
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When smoking a chicken, instead of seasoning the skin I carefully pull the skin away from the breast and rub seasonings directly onto the meat. I also pull the skin away from the thighs and do the same thing, then put the skin back in place and secure with toothpicks if needed. I smoke at around 225*. I only burn mesquite for the first hour or so - the rest of the time just charcoal. Too much mesquite smoke can make for a bitter bird IMO.
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Old 02-12-2019, 10:49 AM   #20
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Spatchcock! Brine overnight let dry in fridge for hour or so or dry with towel then whatever rub you like w/ olive oil, bbq add during and after if that's what you want
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Old 02-12-2019, 08:01 PM   #21
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ready to smoke some meat now!
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Old 02-12-2019, 08:12 PM   #22
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Used to beer butt them years ago. Then read a scientific article that explained the beer not only didn’t really get absorbed, but it leads to uneven cooking and longer cooking times. Last few times I’ve used the beer butt stand without any beer in it. No brining but the final result is very moist. I’ve spatchcocked a couple birds too with good results.
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Old 02-12-2019, 08:19 PM   #23
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Loaf pan after seasoning. Salt, pepper, then use white sauce to keep moist.
Mayo, worcestersire sauce, lemon and cayenne.
You aint ever had better.
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Old 02-12-2019, 08:27 PM   #24
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I'm in the no brine, inject seasoned butter crew.
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Old 02-12-2019, 08:50 PM   #25
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No brine for me also. I rub mine with clucker dust from sucklebusters. It's by far my favorite chicken rub. Smoke it at 250-275 range with hickory. I'll spray it with some Cajun blast from time to time to keep the skin looking perfect.
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Old 02-12-2019, 09:23 PM   #26
bryan sandlin
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no brine. salt, pepper, garlic, then put in a bag overnight. take it out till room temputure. we only do the thighs. slow smoked 225 250 for 2.5 hours. mesquite wood and Kingsford.
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Old 02-13-2019, 02:03 PM   #27
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Quote:
Originally Posted by dpg481 View Post
What i use, Kosmos, is not as much of a brine as it is a seasoning that is injected. It pushes foul to a whole new level.
Does that mean it's foul fowl?
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Old 02-13-2019, 02:14 PM   #28
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Quote:
Originally Posted by cj7zrcool View Post
Does that mean it's foul fowl?
Gotta love ya some auto correct,lol.

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Old 02-13-2019, 02:51 PM   #29
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Quote:
Originally Posted by ca1219 View Post
No brine. Inject with a jalepeno creole butter. Use a rub called Clucker Duster from Sucklebusters. Do the beer can method. Pour half the beer out, add rub into can and cook the bird sitting up on the can.
This is similar to what I do, Jalepeno creole butter injection, rub with Tones cajun seasoning and black pepper and brown sugar. I drink half the beer then sit the chicken on the rest of the beer in can and smoke 275 till done.
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Old 02-19-2019, 08:08 PM   #30
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Old 03-28-2019, 09:01 AM   #31
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Default white sauce

Quote:
Originally Posted by Calrob View Post
Loaf pan after seasoning. Salt, pepper, then use white sauce to keep moist.
Mayo, worcestersire sauce, lemon and cayenne.
You aint ever had better.
Can ya give the actual recipe for the white sauce?
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Old 03-28-2019, 09:13 AM   #32
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N my experience no brine, dry rub. Maybe sauce if wife wants it. But key is to stuff the body cavity with veggies n such. Never have a dry bird when I do that.
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Old 04-03-2019, 04:09 PM   #33
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We brine and smoke them like beer can chicken. Do one in Fiesta Habenaro rub and other in Fiesta chicken or fajita rub. Delish...
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Old 04-03-2019, 04:14 PM   #34
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Dry Rub, Let set for an hour, smoke at 150 for an hour, then 350 till internal temp says ready.
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Old 04-03-2019, 04:21 PM   #35
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Brine over night, then marinade in Italian dressing for 4 hours. Sprinkle with Tony's or lemon pepper. Smoke at @200 with pecan wood.
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Old 04-03-2019, 04:32 PM   #36
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Brine for sure..overnight... and with my experience if you donít cook over 300į skin gets rubbery


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Old 04-03-2019, 04:42 PM   #37
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Spatchcock, brine, season and smoke. There is no other way worth it.
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Old 04-03-2019, 04:45 PM   #38
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Quote:
Can ya give the actual recipe for the white sauce?

1/2 cup mayo
2 tablespoons apple cider vinegar
1/2 tsp lemon juice
1/2 tsp horseradish
1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne.
Dont brine the chicken or do. Butterfly the bird down the chest, salt and pepper it. Put in loaf pan or not. Cook on low smoke while brushing white sauce on til done.
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Old 05-03-2019, 04:07 PM   #39
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Default Brine

Definitely
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Old 05-03-2019, 04:17 PM   #40
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Got 2nd in last 2 comps with my method above.
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Old 05-03-2019, 06:12 PM   #41
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Brining a chicken seems like overkill to me. Any of the above methods are fine. I mean, it's friggin' chicken
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Old 05-03-2019, 10:16 PM   #42
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Like others said above, Spatchcocking is amazing. Use you favorite rub. The bird cooks on a level plane, more surface area to be in contact with smoke and sears the juices in better. The best thing about learning this method is that it will prime you for cooking absolutely the tastiest, juiciest turkey when the Holidays come rolling around. We get rave reviews every time.
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Old 05-03-2019, 11:06 PM   #43
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Quote:
Originally Posted by bigbad243 View Post
Got 2nd in last 2 comps with my method above.
nice!
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Old 05-05-2019, 08:06 PM   #44
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Brine and spatchcock
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Old 06-25-2019, 11:42 PM   #45
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I usually keep it simple and my family loves the outcome. I haven't ever done a brine but the meat stays moist as long as I keep the temp low.

I use a combo of Lowrey's seasoned salt, cumin, black pepper, a very small bit of cayenne and/or red pepper, onion powder and garlic powder. I don't really measure much. 8^( I don't even mix a rub anymore, I just shake the spices on both sides, cover for a couple of hours and then into the smoke.

Most people will tell you I'm breaking all the rules and couldn't possibly make anything edible but it works for me. I made 6 birds, one Friday, for a chicken salad that family members who "don't like smoked food" could not stop raving about. Of course, I cheated a bit using my Weber kettle to smoke 2 birds at a time for about 3 hours and then moved them to my gas grill (set really low) until the next 2 were done in the smoker. Rotated the first two out and the next two in each time. It was very tender, juicy and tasted great.
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Old 06-26-2019, 07:07 AM   #46
cva34
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Get 3 chic and do 1brine 1dryrub 1mopsauce all at same time .... then tell us

my fav is garlic salt ,pepper,lots of slow smoke
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Old 06-26-2019, 07:16 AM   #47
tmurray
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I don't over think the chicken, tony's creole butter injection and salt lick or chupacabra or whatever other dry rub I have handy. Smoke it till it looks right at any temperature between 250 and 325.
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Old 06-26-2019, 11:26 AM   #48
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I've never tried brine, but I do marinate the chicken in Italian dressing overnight. I usually coat the chicken with Tony's or a Jamaican Jerk seasoning just before cooking, then cook slow at about 225-250F. I've used my offset smoker and my gas grill. Both were great, the offset had the more smoky flavor of course....
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