Author Topic: First Go at A Capone  (Read 1756 times)

Offline Smoke some

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First Go at A Capone
« on: April 25, 2010, 01:26:03 PM »
First crack at a 9 pound Capone

This is the brine it was in overnight

1  1/2 Gal Water
1/2 C Salt (kosher)
1/3 C Dark Brown Sugar
3 tsp Garlic Powder
2 tsp Onion Powder

Out of the brine time for a Rub down

Light Coating of oil on the skin then
Made up rub with these ingredients

2 tablespoons onion powder
1 tablespoon sugar
1 1/2 tablespoon paprika
1 tablespoon crushed Red pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoon garlic powder

Looked something like this before going in smoker

Preheated the smoker at 300, temp made it up two 267
Capone was smoked with 3 hours of apple.
Never did turn the heat down let it ride at the 300 setting the whole time
Temp stayed right around the 255 after the Initial drop.

The finished bird after 6 1/2 hours in the bradley.

I am going to make Habanero Smokers, Syracuse Salt Potatoes and
Let the wife decide on what salad she is going to make
No salad here’s what supper looks like.

The chicken was very juicy and tasted great
I also give the thumbs up to Habs potatoes.

Offline Tenpoint5

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Re: First Go at A Capone
« Reply #1 on: April 25, 2010, 02:23:05 PM »
That's a good looking meal SS
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Offline KevinG

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Re: First Go at A Capone
« Reply #2 on: April 25, 2010, 02:38:05 PM »
That's some good looking chicken.
Rodney Dangerfield got his material from watching me.
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