Today I smoked my first whole chicken in my Bradley DS. I brined the chicken over night in 1/2 cup salt, 1/4 cup sugar and 1 Tblsp paprika. This morning I applied rub and popped it in the smoker breast side down. I applied smoke at 180 degrees for 90 minutes then raised the temperature to 260 degrees for another 3 hours. The IT at that time was 165 degrees. We let it sit uncovered for 30 minutes before serving and the results were fantastic. Wife wants to know if I can fit 2 chickens in the smoker next time.
I did remember rule #16 ......... pictures. I hope the picture posts.
(http://i901.photobucket.com/albums/ac216/etmcicomcastnet/bradley%20smoker/100_0965.jpg)
What type of smoke did you use?
I used hickory for the smoke. The only other I have is mesquete. I'll be getting some of the others to try them out.
Nice looking bird. Brining improves several cuts of meat but poultry really benefits. It looks like you nailed that one.
If the wife likes your smoking, that is all that counts.
How much water did you use in the brine?
Good luck and its always nice to please numero uno,
Pachanga
Agree that bird looks beautiful....excellent job!
Yep good looking bird!
A leg is missing....eather that was a one legged bird or someone couldn't wait till dinner!
Maybe its a flamingo.
Quote from: MPTubbs on January 17, 2010, 03:56:50 PM
Yep good looking bird!
A leg is missing....eather that was a one legged bird or someone couldn't wait till dinner!
Quality control got it! ;D