Author Topic: Smoking a chicken then finishing off in the Big Easy  (Read 9696 times)

Offline _Bear_

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Smoking a chicken then finishing off in the Big Easy
« on: April 09, 2011, 12:54:14 pm »
I have a chicken ready to go in the brine as soon as the brine cools off. Tomorrow I will smoke it for 3 hrs @ 210* (still have not decided what wood) then it will go into the Big Easy untill I get an IT of 165*. Anybody see any problems with that or have any suggestions?
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Offline muebe

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #1 on: April 09, 2011, 01:14:26 pm »
Sounds like a perfect plan. You will get the great smoked flavor and crispy skin. And as Smoker Pete does you can place TBE basket into the OBS and then move it to TBE for the finish with no muss, no fuss ;D
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Offline _Bear_

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #2 on: April 09, 2011, 04:12:08 pm »
In the Brine.

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Offline hal4uk

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #3 on: April 09, 2011, 06:24:48 pm »
Hickory.   ;D
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Offline ghost9mm

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #4 on: April 09, 2011, 06:28:43 pm »
Like to see a picture of the finished product before it disappears...sounds like it will be a winner..

               Gary
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Offline _Bear_

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #5 on: April 10, 2011, 12:37:04 pm »
Doing some spring cleaning while the chicken is in the smoker. Talk about dusty!!



« Last Edit: April 10, 2011, 01:39:00 pm by _Bear_ »
Bradly Digital 6 rack smoker
Bradley Propane Smoker
The Big Easy
Broil King gas BBQ
"Cant hurt it, it's already dead"

Offline _Bear_

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #6 on: April 10, 2011, 02:13:39 pm »
After 3 hrs of Alder smoke (I was out of Hickory) @ 210* in the box. Internal temp 120* into the Big Easy


« Last Edit: April 10, 2011, 04:08:12 pm by _Bear_ »
Bradly Digital 6 rack smoker
Bradley Propane Smoker
The Big Easy
Broil King gas BBQ
"Cant hurt it, it's already dead"

Offline _Bear_

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #7 on: April 10, 2011, 02:42:34 pm »
After just under 1 hr in the Big Easy IT of 165*



Bradly Digital 6 rack smoker
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Broil King gas BBQ
"Cant hurt it, it's already dead"

Offline bears fan

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #8 on: April 10, 2011, 03:38:07 pm »
That looks delicious!

Offline ghost9mm

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #9 on: April 10, 2011, 05:55:45 pm »
WoW!! that really looks tasty...I just know you ate it all...lol

          Gary
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The Big Easy with Srg grill
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Offline smoker pete

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #10 on: April 11, 2011, 07:54:21 am »
Great lookin' yardbird Bear!!!  I bet it tasted as good as it looks.
 
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Offline muebe

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #11 on: April 11, 2011, 08:03:09 am »
Looks perfect ;D
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Offline _Bear_

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #12 on: April 11, 2011, 08:51:41 am »
Thanks guys, it was great tasting chicken. Will definatly be doing more of them. real nice smoky flavor, very moist and tender meat and the skin was nice and crisp. It dosen't get any better than that.
Bradly Digital 6 rack smoker
Bradley Propane Smoker
The Big Easy
Broil King gas BBQ
"Cant hurt it, it's already dead"

squirtthecat

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #13 on: April 11, 2011, 08:53:44 am »

Dang, that was one huge chicken...   Looks great.

Offline OU812

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Re: Smoking a chicken then finishing off in the Big Easy
« Reply #14 on: April 11, 2011, 09:59:48 am »
Great lookin yard bird, been doin it that way ever sense I got my TBE, finished off on the grill before that.