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Smoking a chicken

Started by Momto3munsters, August 26, 2012, 08:45:08 AM

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Momto3munsters

I am new to the smoking world, I am going to try doing a chicken today, do you need to brine the bird before smoking?

Ka Honu

Most folks I know pretty much brine all poultry that will be "dry-cooked" (smoked, roasted, grilled, etc.).

Grouperman941

But you don't 'need' to. I don't usually brine whole chickens.

I do think most people do. Juicier, and you can add lots of flavor.
I just spent $12 K on this Honda Accord! Why can't it tow my boat?!?

chiroken

I did a 12lb, yes 12lb, organic chicken without brining. Used one of those upright cone/funnel things that keeps the chicken upright. Cooked with skin on spiced, and smoked. I believe I used 2 racks together for the weight.
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SiFumar

I don't brine often.....when I do, most like it. 

CLAREGO

spatchcock for even heat /smoke distribution

ACW3

Quote from: CLAREGO on September 08, 2012, 04:40:12 AM
spatchcock for even heat /smoke distribution

I find that when I spatchcock a chicken or turkey that the even cooking/smoking produces a very moist bird.  I highly recommend this approach.

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