Author Topic: First yard bird smoke in my new 6 rack digital  (Read 2098 times)

Offline Z7extreme

  • Newbie
  • *
  • Posts: 16
First yard bird smoke in my new 6 rack digital
« on: November 02, 2013, 01:21:42 PM »
    I bought two chickens and brined them for eight hours in one gallon apple juice, one cup kosher salt,3/4 cup sugar, 1/4 cup brown sugar and 1/4 cup of honey. I used the brine recipe I found here. Forgive me as I could not for the life of me find who's it was to give credit to. Anyhow I smoked the birds with apple for five hours till they reached 160.
    They were awesome!!!! My wife  and I both agreed that was the most moist flavorful chicken we had ever eaten. The skin could have been better. Next time I'll crisp em up in the oven or the grill. I plan on buying a turkey next to practice before my thanksgiving turkey with the family. I was thinking of smoking the turkey for five or six hours then finishing it in a deep fryer. Has this been done before? Will the apple juice and sugar in the brine be ok for frying after the smoke? I wanted to ad a picture but stupid me couldn't figure it out.

devo

  • Guest
Re: First yard bird smoke in my new 6 rack digital
« Reply #1 on: November 02, 2013, 03:39:53 PM »
1.
Quote
I was thinking of smoking the turkey for five or six hours then finishing it in a deep fryer.

I have never done it but those that have say it looses the smoke flavor. Can't say for sure.

2.
Quote
Will the apple juice and sugar in the brine be ok for frying after the smoke?

NO throw it out.

3.
Quote
I wanted to add a picture but stupid me couldn't figure it out.

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768

Offline Saber 4

  • Member Extraordinaire
  • ******
  • Posts: 3,349
Re: First yard bird smoke in my new 6 rack digital
« Reply #2 on: November 02, 2013, 05:34:39 PM »
That looks like smokehouse rob's recipe, I just used it on some turkey legs with the addition of cure #1 so I could get the old fashioned cured smoked turkey taste and it worked out great. As for your questions about frying I'll defer to those that have done it before.

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 14,809
  • KCBS - Master Certified Barbecue Judge
Re: First yard bird smoke in my new 6 rack digital
« Reply #3 on: November 03, 2013, 02:27:14 AM »
The apple cider and sugars in the brine may darken the color of the turkey, after it has been deep fried. Some have reported an almost black color, but the taste was still good. Maybe you should do a practice run with a roaster chicken.



     I
         don't
                   inhale.
  ::)

Offline ssherman

  • Newbie
  • *
  • Posts: 39
  • Tell me what you think, not what you believe.
Re: First yard bird smoke in my new 6 rack digital
« Reply #4 on: November 03, 2013, 03:41:03 PM »
I just did a pullet as well and it turned out great.  I used a whole chicken and glazed it with a mixture of butter and Jamaican Jerk hot sauce from T. Mudder.  I added plenty of black pepper and put it on the Bradley @250° for about 4.5 hours.  The result was about the best chicken I have ever tasted.  That's what she said too.  Thank you Bradley for improving my sex life. 
What is the ground drag coefficient of an unhusked turtle?