My forst smoke

[Hoss]

OK, Wife told me chickens.
So, I mixed up a brine and let them soak for about 5 hours.  Took them out, split down the breast, and seasoned.
Stuck them in the fridge overnight, and here is what I got.



Bathing in smoke now, more to come.

[FLBentRider]

Looks good so far Hoss!

[Quarlow]

Nice work Hoss.

[Tenpoint5]

Yardbirds look good sitting there

[Hoss]

OK, 2 of them are done.  And, apparently I couldn't type when I started this thread  :P



I had to cut into one

[hal4uk]

Looks good, Hoss.  What kinda wood did you use?

(btw - yor spellin' will blend right in 'round here)

[Hoss]

I used about 3 hours of Apple on these.  Thought I would start out with something light.

[Ka Honu]

Good lookin' birds there and I finally get to say "forst" and "spatchcock" in the same post!

[hal4uk]

Hey Hoss... Looking at those again - they look wonderful, but why did you cut the breast side instead of cutting out the backbone?

[Hoss]

Just the way I have always done it.

[Tenpoint5]

Looks good Hoss, Somewhere around here I did a video of spatchcocking a bird from the back so they lay nice and flat for you. Somebody better at searching than I am will find it

[HawkeyeSmokes]

Looks good Hoss, Somewhere around here I did a video of spatchcocking a bird from the back so they lay nice and flat for you. Somebody better at searching than I am will find it

Here's the link to your video 10.5

http://forum.bradleysmoker.com/index.php?topic=11817.0

[Hoss]

Yeah, thanks for the video.  Think I will try it that way next time for sure.

[classicrockgriller]

Hoss, they look great no matter how you cut them.

Here a pictorial on be-boning a chicken.

http://forum.bradleysmoker.com/index.php?topic=13197.0

[harper072554]

That is some great looking chicken...