BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: unclefish on February 10, 2010, 01:59:37 PM

Title: barbacue chicken question
Post by: unclefish on February 10, 2010, 01:59:37 PM
I am goint to fire up the smoker again this weekend, I wanted to try some half chickens or some pieces, anybody have a good recipe for some barbacue chicken and what to brine it in (dry rub or wet rub) or just cook it then add barbacue sauce for last bit. (how long) my 6 rack didn't gettover 196 degs last weekend do to cold weather 26 deg. going to be cold again this weekend. I am also going to do about 6 pork tenderlions. or should I skip the chicken thing till it gets warmer. I read some articals about the bacteria. or can i start them in smoker and finish them in oven, help need some good ideas.(http://i886.photobucket.com/albums/ac63/unclefish99/storm.jpg)
Title: Re: barbacue chicken question
Post by: FLBentRider on February 10, 2010, 02:02:02 PM
This is a good chicken recipe http://www.susanminor.org/forums/showthread.php?p=46#post46

You can finish in the oven after the smoke portion is done.
Title: Re: barbacue chicken question
Post by: seemore on February 10, 2010, 03:08:50 PM
I agree with FLB on the recipe he attached.  Seemore and I have used this on quite often, and it never disappoints.
Mrs
Title: Re: barbacue chicken question
Post by: lumpy on February 10, 2010, 04:54:18 PM
I have always tossed the birds in a very hot BBQ for the last few minutes just to crisp up the skin.

Good luck

Lump
Title: Re: barbacue chicken question
Post by: RickWL63 on February 10, 2010, 07:32:31 PM
I used that same recipe last weekend for the first time and we loved it.
Title: Re: barbacue chicken question
Post by: Gizmo on February 10, 2010, 09:26:12 PM
Quote from: unclefish on February 10, 2010, 01:59:37 PM
(how long) my 6 rack didn't gettover 196 degs last weekend do to cold weather 26 deg.

Do you preheat the smoker before loading it up with meat?
Title: Re: barbacue chicken question
Post by: RickWL63 on February 11, 2010, 12:42:05 PM
Yes, I do, always.
Title: Re: barbacue chicken question
Post by: unclefish on February 13, 2010, 06:06:37 PM
here they are i did some thighs, they do taste good a little salty, but still real good taste, i followed the instructions to. what should i do next time to cut down on the salty taste, less brine time or use less salt in the brine. thanks mike
(http://i886.photobucket.com/albums/ac63/unclefish99/2ndsmoke2010001-1.jpg)
Title: Re: barbacue chicken question
Post by: RickWL63 on February 13, 2010, 06:33:50 PM
Not sure what to tell you there.  I did a whole chicken.  There is a full cup of salt in the brine, so if you are not doing a full chicken next time, experiment.  The first experiment I would try would be cutting down on the salt first.
Title: Re: barbacue chicken question
Post by: unclefish on February 13, 2010, 06:47:34 PM
thanks for info i will try a little less salt, i was also thinking maybe because there is less skin and more open meat from cutting up the chicken, maybe soaks into meat easier then through all that skin on whole chicken.
Title: Re: barbacue chicken question
Post by: RickWL63 on February 13, 2010, 06:52:12 PM
That is a good thought.

Hey, what is the fish in the picture?  Big largemouth?  I haven't been doing much fishing since I returned to the USA in 2001.  Was in Panama for 8 years and got spoiled on Peacock Bass.  I have a 6-pounder mounted on the wall.  No where near a record, but the biggest one I caught before I left.
Title: Re: barbacue chicken question
Post by: Habanero Smoker on February 14, 2010, 02:38:57 AM
The thighs look good.

Brining times for chicken parts are a lot shorter then brining a whole chicken. Use the same recipe and cut your brine time down to 1 - 2 hours. Also give the chicken a quick rinse (do not soak) to wash off any surface salt.
Title: Re: barbacue chicken question
Post by: RickWL63 on February 14, 2010, 06:05:27 AM
Thanks HS, I knew someone more experienced would answer.   ;)
Title: Re: barbacue chicken question
Post by: unclefish on February 14, 2010, 07:25:35 AM
I took my my friends kid black fishin for his first time. He caught a 10 lb and 8 lb blackfish (tautog) on his first trip I had to give him a hand they are some pretty scrappy fish for there size. great eating very white meat and have a real good taste. we catchem up here during the fall when the water is cold. peacock bass is another that I have not chaulked up a mark on board yet. one of these days.
Title: Re: barbacue chicken question
Post by: Beaver Believer on February 14, 2010, 08:54:41 AM
UncleFish,

The poultry looks great.  I'll have to try that soon as we love chicken.

I noticed your "smoking" tools in picture.  Let's see - Paprika, rubber gloves and a gallon of spiced rum.   Gotta love it.
Title: Re: barbacue chicken question
Post by: Beaver Believer on February 14, 2010, 08:58:01 AM
I looked at the recipe suggested and I didn't see the amount of smoke time?  What would you suggest a couple hours and then finish on the grill or in the oven?  Thanks.
Title: Re: barbacue chicken question
Post by: unclefish on February 14, 2010, 10:42:54 AM
I did 3hrs 20minuts of smoke I loaded hickory and apple every other one, I did pre heat it to 225 deg with smoke that what the extra 20 min of smoke was for. I had 8lb lion and 4 terderlions, 1 rack babybacks, also and those thighs. I put a meat term. in chicken brought it up to 150 deg then put it in the oven to bring up and crisp it up, i pulled it at 170 deg out of oven. did the same with the lions besides i could only get them to 140 degs and then i brought those up to 150 deg then foil towel cooler trick, came out awsome. my total time was from 10 am till 4pm with the 8lb lion coming out last, i had friends coming over for 5 pm to eat.todays lunch just finished up a nice thin sliced pork sandwich toasted roll with some olive oil butter and garlic powder. loaded it with sweet baby rays hickory brown sugar sauce, and the first big wreck just happend at daytona. gotta go back to watchin the race.
Title: Re: barbacue chicken question
Post by: unclefish on February 20, 2010, 04:35:08 PM
I braught my smoker to work on friday, I brined the chicken thighs for 1 1/2 hours then rinsed then i soaked in italian dressing with some extra garlic the night before, i fired it up at 7 am by 11 am i had my chicken up to 145 deg then i took it out put on the grill brought it up to 175 degs, by far the the best chicken i have had in a long time not salty at all. I also did 4 pork tenderlions and about 30 ABT's I did the same put on grill bring up temp. I had 6 mechanics and 4 office people and couple of sales guys stop in an eat. everybody was lickin the chomps for the rest of the day. thanks for info on the chicken.
Title: Re: barbacue chicken question
Post by: classicrockgriller on February 20, 2010, 05:40:26 PM
Sounds like you made some new converts.
Title: Re: barbacue chicken question
Post by: leftcoast smoker on February 20, 2010, 09:31:48 PM
Quote from: unclefish on February 10, 2010, 01:59:37 PM
I am goint to fire up the smoker again this weekend, I wanted to try some half chickens or some pieces, anybody have a good recipe for some barbacue chicken and what to brine it in (dry rub or wet rub) or just cook it then add barbacue sauce for last bit. (how long) my 6 rack didn't gettover 196 degs last weekend do to cold weather 26 deg. going to be cold again this weekend. I am also going to do about 6 pork tenderlions. or should I skip the chicken thing till it gets warmer. I read some articals about the bacteria. or can i start them in smoker and finish them in oven, help need some good ideas.(http://i886.photobucket.com/albums/ac63/unclefish99/storm.jpg)

is it just me or does unclefish have visitors
Title: Re: barbacue chicken question
Post by: classicrockgriller on February 20, 2010, 10:11:57 PM
Quote from: leftcoast smoker on February 20, 2010, 09:31:48 PM
Quote from: unclefish on February 10, 2010, 01:59:37 PM
I am goint to fire up the smoker again this weekend, I wanted to try some half chickens or some pieces, anybody have a good recipe for some barbacue chicken and what to brine it in (dry rub or wet rub) or just cook it then add barbacue sauce for last bit. (how long) my 6 rack didn't gettover 196 degs last weekend do to cold weather 26 deg. going to be cold again this weekend. I am also going to do about 6 pork tenderlions. or should I skip the chicken thing till it gets warmer. I read some articals about the bacteria. or can i start them in smoker and finish them in oven, help need some good ideas.(http://i886.photobucket.com/albums/ac63/unclefish99/storm.jpg)

is it just me or does unclefish have visitors

Geez! I see them now. ;D
Title: Re: barbacue chicken question
Post by: KevinG on February 21, 2010, 05:54:28 AM
Uh oh, left the gates open on area 51?
Title: Re: barbacue chicken question
Post by: unclefish on February 21, 2010, 08:39:22 AM
even the god dam aliens smelt my smoker, I was wondering were that extra rack of food went???? some how I am missing another bottle of captain morgan to.. who should I call "MEN IN BLACK" WILL SMITH.
Title: Re: barbacue chicken question
Post by: leftcoast smoker on February 21, 2010, 09:17:04 AM
ROFLMAO
Title: Re: barbacue chicken question
Post by: KevinG on February 21, 2010, 09:43:46 AM
Quote from: unclefish on February 21, 2010, 08:39:22 AM
even the god dam aliens smelt my smoker, I was wondering were that extra rack of food went???? some how I am missing another bottle of captain morgan to.. who should I call "MEN IN BLACK" WILL SMITH.

We got a guy down here in Arizona called Sheriff Joe Arpaio. He's really good at rounding up aliens.
Title: Re: barbacue chicken question
Post by: Smokey the Bear. on February 21, 2010, 11:23:51 AM
Unclefish, do you have your smoker outside or inside. If you want more heat retension then you could put it in a shed or something if it is outside.I have mine in the shed with some 2" insulation built around it on half of the smoker,it holds heat great and comes up fast with the extra insulation.
Title: Re: barbacue chicken question
Post by: unclefish on February 21, 2010, 04:41:49 PM
no shed so I usually make some type of wind blocker and leave it half in garage. hopefully it will start getting warmer here in another month.
Title: Re: barbacue chicken question
Post by: ronbeaux on February 21, 2010, 05:05:52 PM
If dem aliens smelled dat from outer space, I need to make me a road trip in your direction!