Well, I was going to get a pork belly curing to smoke next weekend but the butcher is out until Tuesday. So I picked up a fresh whole chicken I am going to smoke today. I dont have time to brine but I think I will be alright. Been looking a the IT for this bird (5lbs), am I safe to say an IT of 160f is good? Or should I go a little higher?
Here we go...
Coated with a little sweet baby rays
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0039_zps8c6af2b1.jpg)
Some love rub
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0040_zps8a7243cd.jpg)
Off to the Bradley, going to try 2.5 hours of hickory then finish to an IT of 160-170
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0041_zps039262f1.jpg)
That's gonna be good. Are you gonna put it elsewhere to crisp up the skin?
Sent from my iPhone 5 using Tapatalk
Quote from: mikecorn.1 on February 02, 2013, 01:38:31 PM
That's gonna be good. Are you gonna put it elsewhere to crisp up the skin?
Sent from my iPhone 5 using Tapatalk
Are you kidding? This bird is going to be sweating like a pig ;D in a few hours. Then under the broiler it goes. Come on now, you really think I would smoke a whole chicken and not have crispy skin? Is there any other way? ;D
At 2.5 hours, Smoker at 210, IT at 120. Oh yea baby.....
(http://i1133.photobucket.com/albums/m589/redjada/IMG_0042_zps28562363.jpg)
Looking good!
Nice looking bird
Looks happy in there! ;D
Sent from my iPhone 5 using Tapatalk
I'm thinking that next time I smoke a whole chicken, after the smoke, I'm going to throw it in a turkey fryer for about 3-5 mins to crisp up the skin. What do y'all think about that idea?
Don't knock over the fryer.
OK,,,,,,,,,,,,,,now Im REALLY hungry
Money shot?