chicken and ribs, redeemed from last weekend

[kaskiles]

chicken and ribs

After last weekends weird chili / stinky house experiment, I decided to go with some chicken and ribs.

My wife picked up a small Perdue chicken and some spare ribs from publix:



I handled the ribs first:


Put a mustard slather on, and a rub, threw em in a 2.5 gal zip lock and fridge:


Now I threw the chicken in the tub:


Cut out his back and sternum:


put him in a 2.5 gal zip lock with 1/2 gal. chilled 3.5% KCl solution.

The next morning I drained off the brine, let him drip dry on the rack and then rubbed down with olive oil and sprinkled some poultry seasoning:

Got the ribs out and on the rack:


Preheated the OBS to around 250F, put the racks in and got the pucks queued up (1 hrs pecan then 2 hrs hickory):


Took the chicken out a little under 4 hours, I had probed it incorrectly in the thigh, but we were starving:


Removed the ribs after about 5.5 hours, FTC'd for 2.  Forgot to snap a picture before eating dinner (making mashed potatoes and a veggie).

Both the chicken and ribs were very good, I redeemed myself from the the last weekend :)
The chicken was very juicy, the skin was still fatty and not something I would eat.  It would have been perfect to throw on a hot grill and crisp up.  Next time I will do this.

The ribs were very good, but I think I'm going to get a regular untrimmed slab from wallyworld next time...  Not much price difference, but I'm not sure where the Publix butcher came up with that length from.

Here is the smoke log:
http://kaskiles.org/smoke/smk004/smk004.html

Thanks!

[waterkc]

Hey kaskiles,   That chicken looks very good. I have done a few in the smoker and have found that doing them at 250° makes the skin mucho better. Hard to do with rib's at the same times, but still it looked very tasty. I also like the smoke log, I think I will start doing the same.

Good job, best part is the results, smiley happy faces from the family. ;)

[classicrockgriller]

Nice pics.

thanks.

[Tenpoint5]

Looks great. You do need to do some more smokes that cabinet is still way too shiny!!

[hal4uk]

Looking real gooood!
And --- A+ on the placement in the cooker --- ribs over chicken.

[SouthernSmoked]

Looking Good!!

[ArnieM]

I'm glad they came out good kaskiles.  Sometimes it takes a little practice.  :D

As Hal said, never put the chicken on top of something else - poisonous juices.

[starship]

Food looked great, but that smoker, two clean!

[kaskiles]

I cleaned the inside really good about a month ago, before I learned from this site to keep the vent open.  I got most of it shiny down to the metal, except some really thick paint like places and some burned on enamel areas right behind the heating element.

Anyway, now after each cook I go in with a wet paper towel to wipe out any spattered grease.  Then I notice that the light brown creosote film comes off pretty easy in all the places I cleaned down to the metal.  It becomes difficult not to wipe out the whole thing at the point, but I'm trying...  At least I'm only wiping out with water now, sometimes I use a magic eraser just to see if they work.

[KyNola]

STOP wiping all the seasoning off of the walls of your smoker! :D  Seriously, you want that on there.  As it ages it will improve the quality of your food.  Now, if you have grease running down a wall, wipe that off of course but stop scrubbing the goodness out of it.

[SouthernSmoked]

STOP wiping all the seasoning off of the walls of your smoker! :D  Seriously, you want that on there.  As it ages it will improve the quality of your food.  Now, if you have grease running down a wall, wipe that off of course but stop scrubbing the goodness out of it.

I agree with KyNola...

Why are you wiping it down??

[kaskiles]

I agree with KyNola...

Why are you wiping it down??

It's the grease spatters that are causing the temptation.  I go to wipe those out, then get carried away...

[KyNola]

Leave 'em.

[hal4uk]

If it's green, growing, and looks like it belongs in a bio-dome, clean that.
The rest is seasoning.

[thirtydaZe]

i wash my racks, drip pan, and water bowl.  should i be leaving these items for seasoning too?