Cooking on da Smoker

jr_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.

danielzreyes

jr_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.

I see that you're in Muirreta............ I'll be right over. Lol

MESKC

apple chips are one of my fav. I use it for pork and chicken. I use a mix apple and pecan for beef.

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.

ENFIDL

Looks great man. Drooling on the keyboard lol

Krieger

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.

Say what? lmao looks freakin delicious.

The Kid

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!!!

Big''nBall''n

I can almost smell it yum

Jetmech_63

Going to smoke 3 chickens today and have a few friends over. Updates and pics throughout the day!

The Kid

Jetmech_63

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

jgibv

Jetmech_63

After 3 hours flipped them *** side up and added a few more handfuls of wood

The Kid

Jetmech_63:

After 3 hours flipped them *** side up and added a few more handfuls of wood

Looks yummy, Pecan is a wood I havent ever worked with. I noticed your smoker appears to not have any vents????

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?

The Kid

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.

The Kid

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.

haha Good Job!!! have you ever deep fried one? Those are absolutely fantastic!

bandyt09

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.

Jetmech_63

Finished Product! Brining is the way to go!!

The Kid

bandyt09:

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.

lol

matkn293

Jetmech_63:

Finished Product! Brining is the way to go!!

Mouth is watering!

matkn293

The Kid:

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.

haha Good Job!!! have you ever deep fried one? Those are absolutely fantastic!

I have had fried turkey but never actually done one. It is good.

Bigshizza

Damn that looks great

ddubridge