Text only | Text with Images

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: Momto3munsters on August 26, 2012, 08:45:08 AM

Title: Smoking a chicken
Post by: Momto3munsters on August 26, 2012, 08:45:08 AM
I am new to the smoking world, I am going to try doing a chicken today, do you need to brine the bird before smoking?
Title: Re: Smoking a chicken
Post by: Ka Honu on August 26, 2012, 10:00:20 AM
Most folks I know pretty much brine all poultry that will be "dry-cooked" (smoked, roasted, grilled, etc.).
Title: Re: Smoking a chicken
Post by: Grouperman941 on August 26, 2012, 10:53:56 AM
But you don't 'need' to. I don't usually brine whole chickens.

I do think most people do. Juicier, and you can add lots of flavor.
Title: Re: Smoking a chicken
Post by: chiroken on September 02, 2012, 09:15:46 PM
I did a 12lb, yes 12lb, organic chicken without brining. Used one of those upright cone/funnel things that keeps the chicken upright. Cooked with skin on spiced, and smoked. I believe I used 2 racks together for the weight.
.
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/smokedchicken002.jpg)
Title: Re: Smoking a chicken
Post by: SiFumar on September 03, 2012, 09:25:41 PM
I don't brine often.....when I do, most like it. 
Title: Re: Smoking a chicken
Post by: CLAREGO on September 08, 2012, 04:40:12 AM
spatchcock for even heat /smoke distribution
Title: Re: Smoking a chicken
Post by: ACW3 on September 08, 2012, 06:01:08 AM
Quote from: CLAREGO on September 08, 2012, 04:40:12 AM
spatchcock for even heat /smoke distribution

I find that when I spatchcock a chicken or turkey that the even cooking/smoking produces a very moist bird.  I highly recommend this approach.

Art
Text only | Text with Images