First Bradley Smoke, First Whole Chicken Ever......Lots of Pics!!!

[JTM]

Well, I pulled the trigger on an OBS and it arrived Monday.  In the past I've smoked several butts and racks of ribs but decided I'd do a whole chicken on the Bradley to start things off (mainly because it was already in the freezer  ;D).  Anyway, here's what I did:

I started with a 4lb bird and let it soak in a brine of 4 quarts water, 3/4 cup Kosher salt, and 3/4 cup sugar for 4 hours.



Then, I rubbed it down with a mixture of EVOO, minced garlic, and chili powder.  After that, I sprinkled it with paprika.



After 2 hours of hickory smoke and a total of 2.5 hours in the Bradley at approximately 225F this is what I had.  The IT started at 48F and was at 150F when I pulled it out.



I then drizzled it with more EVOO and it went into a 350 degree oven until the IT reached 170F (approximately 30 minutes).  I let it sit in the oven with the oven door cracked until the IT was about 130F.  And then I started cutting  ;D



Overall I was incredibly satisfied with the meat and the Bradley.  The chicken was as moist as I've had and 2 hours of smoke provided what my wife said was just enough.  I was hoping the drizzle of EVOO and the 350 degree oven would crisp the skin, but no such luck.  The skin was eatable and very tasty, but it was not crispy.  To my surprise, the Bradley stayed at 225F the whole time with little variation.  The outside temp was around 35F and there was some rain.  I had the temp control at approximately 90% and the top vent was completely open.

Here's a pic of my previous smoker, Blue Ember gas grill, and my Bradley.  There's also a pic of the Blue Ember protecting the hickory pucks from the rain   ;D. 

I'm totally pumped and looking forward to more smokes!

[DTAggie]

Mighty fine indeed for first bird on the OBS!  Those two pics looked like an old claymation with the blue ember behind the Bradley and the next frame with it protecting the Bradley.

[classicrockgriller]

Nothing wrong with that bird.

Congrats! Nice write up and pics.

Whatcha gonna smoke now?

[Caneyscud]

That bird looks good enough to eat.  Of course my eyes were blinded by all that shining metal!  Here's to more good smokes to come. 

[SouthernSmoked]

Heck Yeah JTM

Bird looks good!

[squirtthecat]

Awesome!

That Brinkman looks jealous......................

Who is THAT?

[TestRocket]

I too had to go get my sun glasses but after I did the bird looked very good. Congrats!  ;D

[JTM]

Next will probably be a butt.  As I mentioned, butts are what I'm used to so I'm anxious to see what the Bradley can deliver.

Sometime after Christmas I should have an Auber PID.  Can't wait!!!

[smoker pete]

Nice job on your 1st Yard Bird JTM.  Looks mighty tasty  :P  You're well on your way to a great addiction  ;D ;D

Noticed that you're expecting a PID soon.  You'll really enjoy using it.  The first thing you'll notice is how inaccurate the door thermometer is!!  You said it read approximately 225ºF and stayed there.  In reality it was probably 20 to 25º higher in the chamber from what most of us have been able to verify using a PID temp probe and/or other temp probes.

Another reason I mention this is cause I like to smoke my chicken at 250ºF rather than 225ºF with the vent wide open.

[beefmann]

congrats, nice looking byrd

[OldHickory]

That is a good looking bird.  You are going to love the control when you get your Auber.  Have fun .

[chandlersmoking]

I am smoking a beer butt chicken today for the first time.  I havent had my DBS very long so I am always looking for advice.  I seasoned it with Cabelas garlic and beer seasoning and put in fridge overnite.  Set temp to 300 and I am smoking with cherry pucks for 2 hours and then let it cook until IT reaches 170.  Did you have to put it in the oven to get 170?  I am hoping my smoker will get it there.

[GusRobin]

JTM - good looking chicken.  But check your V tray. It is the correct way except looking at it from the front, it is under the rear right bolt, it should be on top of it like it is on the rear left.

[CK]

Wow look how shiny and new that Bradley is ;D, mine is blacker on the inside than it is on the outside :P
Did you season the smoker before using it.


That chicken sure looks good.

I have the same BBQ  8)

[JTM]

Did you have to put it in the oven to get 170?

No.  The Bradley would've certainly got it there.  I tired 350 degrees in the oven to crisp the skin but that was unsuccessful. 

But check your V tray. It is the correct way except looking at it from the front, it is under the rear right bolt, it should be on top of it like it is on the rear left.

Yea, I noticed that when I cleaned it out after the smoke.  Whoops  :)

Did you season the smoker before using it.

I did.  I left it on for about an hour and a half at full temp.  I believe the gauge reached 260F or so.