First Smoke today

[Smokin_N_Texas]

I figured i'd start a new topic to get my few questions asked. I appreciate all the good info in Coolbreeze's post.

I'm doing Smoke then Fried Chicken early today.
Ribs and Bacon Wrapped Chicken for dinner tonight.
Smoked then fried Turkey tomorrow.

I'm going to follow the Championship Ribs guide from the recepie site.

Regarding the chicken, i did not have time to brine that bird last night and i want to get that "test" out of the way today before i start the ribs and bacon wrapped chicken for dinner. Will the absence of the brine make a big difference in the Smoked then Fried Chicken?? Is the purpose there to give it some moisture, or prevent bacteria during the smoking process, or both? Bottom line is, Am i risking anything by just seasoning, cold smoking, then frying?  I do however have time to Brine the Turkey from now until tomorrow morning, if you guys feel the brine is worth the extra effort, i guess i can get that underway. All that said, i guess my question is, Is it necessary? I understand some of the potential benefits, but want to confirm if necessary?

On the Bacon Wrapped Chicken, I'm going to use the Bacan Wrapped Chicken recepie #4 from the recepie site. I'll throw those in during the early stages of the ribs to get the smoke, then pull them out and FTC until the ribs are done and time to eat.

[FLBentRider]

Will the absence of the brine make a big difference in the Smoked then Fried Chicken??

The Brining is primarily to add moisture and flavor. The salt does add some protection. How long were you planning on cold smoking and what are your ambient temperatures ?

Am i risking anything by just seasoning, cold smoking, then frying?

It depends on how long and at what temp. If it is warm there, I would probably hot-smoke it then finish in the fryer.

I do however have time to Brine the Turkey from now until tomorrow morning, if you guys feel the brine is worth the extra effort, i guess i can get that underway. All that said, i guess my question is, Is it necessary? I understand some of the potential benefits, but want to confirm if necessary?

Since I started brining turkeys, I have not done one without since it was so much juicer. I also use a fresh bird - these are minimally processed. There is not as much benefit to brining a frozen bird that has been "processed".

On the Bacon Wrapped Chicken, I'm going to use the Bacan Wrapped Chicken recepie #4 from the recepie site. I'll throw those in during the early stages of the ribs to get the smoke, then pull them out and FTC until the ribs are done and time to eat.

Sound like a plan. I would put the chicken under the ribs.

[Smokin_N_Texas]

Its in the mid 30's here this morning with a day time high of 60 later today. I should be done with this process before it hits 50 or so. I was thinking about cold smoking for 2 to 3 hours, then dropping it in the fryer by noon today. Its nearly 8am here in Texas now. I plan on getting it into the smoker around 9am. Since i did not have time to brine the chicken, i coated in EVOO and a seasoning mixture in a large zip lock bag to marinade for a bit. Going to smoke with Apple.

I'll get the Turkey started on a brine ASAP for tomorrow. Unfortunately, it is a frozen bird thats been thawing in my fridge for several days. So we'll see how well that works.

I only have the Apple and Mesquite bisquits at the moment, so for the ribs and bacon wrapped chicken i was thinking about using the Mesquite. I'm a Texan... so very partial to Mesquite, just like WTS.  ;D

[FLBentRider]

Sound like you're good to go.

[Habanero Smoker]

Just to add a few thoughts. My turkey fryer instructions recommend that I should not use brine birds for deep frying. If you use the cold smoke setup and able to keep the cabinet below 90°F, and you take the turkey directly from the refrigerator to the smoker 2 - 3 hours should be safe. Smoke is an antimicrobial and will provide some protection also, but I would not push it past 3 hours.

You should make sure your bird is fully thawed prior to brining. If the bird is not self basting or kosher, any amount of brining time is better then nothing, but if it is self basting or kosher I don't brine.

[Smokin_N_Texas]

Ok, the test run on the chicken was a huge success. I seasoned and went to the smoker for 3 hours of smoke, then into the fryer for 20 minutes (5 pound chicken). Had a friend drop by for the test run and between him, my wife, my son, and myslelf, we were all very impressed with the flavor.  So if the Turkey tomorrow morning comes out anywhere near as good, it will be the hit of the party tomorrow.

The Bacon Wrapped chicken went for 3 hours in the smoker and is now wrapped in foil and tucked away for dinner. The ribs have just run out of the smoking time, i've been spritzing with apple juice, and has about 2.5 hours to go. Will post more later.

[Smokin_N_Texas]

Ok, the turkey turned out really good, but not near enough smoke. I only was able to smoke it for about 2.5 hours before i needed to get it in the fryer to make my time deadline for the party, and in retrospect, it was not enough. I wonder if it was because it was simply a larger bird than the chicken or due to the shorter time frame. I'm sure the latter. Otherwise, it was tender and juicy, just not as much smoke flavor as the whole chicken had on Saturday. For Xmas my mother in law has already requested a fried turkey, so i plan on smoking that one too, so i'll make plans to smoke for 4 hours on that one and see how it comes out. I did not brine either bird this weekend, so i'll have to make a decision about that for the Xmas bird.