Tndeer Logo

Page 1 of 1 1
Topic Options
#3684645 - 06/05/14 07:56 PM smoked chicken
diamond hunter
6 Point


Registered: 09/16/12
Posts: 927
Loc: Goodlettsville Tennessee USA

Offline
OK I know how I usually do it but need a traditional,good recipe and full method.Im trying to see what Im doing wrong as well as right.I prefer it smoked and then sauced with a bbq sauce..what can you teach me???Brine??Yes or no.Time?Temp?Sauce before,after,during?PLease help this novice learn to smoke chicken parts better..

Edited by diamond hunter (06/05/14 07:57 PM)
_________________________
John Hancock,diamond hunter

Top
#3684725 - 06/05/14 09:30 PM Re: smoked chicken [Re: diamond hunter]
PcDeer
4 Point


Registered: 12/26/11
Posts: 433
Loc: Linden, Tn

Offline
Chicken for me is difficult because there is a fine line between done and dry meat. This is probably not considered a "traditional" method but its my favorite for smoked chicken. What I do first is put my chicken pieces in a brine of water, salt, sugar, honey, thyme, rosemary, and oregano for about 4-6 hrs. While I pat the chicken dry I bring my cooker up to around 275-300F (preferably 300F). Next I melt some butter in the bottom of an aluminum pan (for a larger pan about 3 sticks) and place the chicken coated in dry rub in the pan with butter. Put pan of chicken in your smoker for an hour. Take chicken out of butter lightly reapply dry rub and put back in smoker this time directly on rack. Smoke directly until your internal temp reaches 165F (in my experience 30-45 minutes). After internal temp is reached brush down with your favorite sauce and let it smoke another 30 minutes. Take your chicken off and if you wish brush a little more sauce on (I usually don't but thats just my preference).
I cook at 300F because with chicken I feel like the hotter temp gives me a better skin, while allowing an appropriate amount of smoke penetration. Cooler temps say 225F like you would smoke a butt will normally give you a soggy? skin. Side note on butter in pan, you just want enough to come up the side of your chicken, you do not want to submerge it. Like I said not necessarily a traditional way of smoking chicken probably but it has worked well for me in the past and I'm no pro.

Top
#3684762 - 06/05/14 11:18 PM Re: smoked chicken [Re: PcDeer]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

Offline
Anymore, brining is the only "right" way to cook poultry. Pull from brine, rinse, and pat dry with a towel. Sprinkle the skin with a light dusting of salt to help dry it out further, then smoke as usual. Use a water pan in the smoke rig.

I'm with PcDeer on the tempů.no reason to go below 300 with chicken. It's a good way to practice on controlling your temps for a rookie, since chicken is much more forgiving to high cooking temps than other traditional BBQ meats.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3688395 - 06/11/14 09:23 AM Re: smoked chicken [Re: TAFKAP]
The ScubaCamper
6 Point


Registered: 08/14/13
Posts: 547
Loc: Chattanooga, TN

Offline
Great tips - thank you
_________________________
"You think education is expensive? Try ignorance."

Top
#3690841 - 06/13/14 06:37 PM Re: smoked chicken [Re: The ScubaCamper]
waterman
4 Point


Registered: 03/22/08
Posts: 190
Loc: roane county

Offline
whole chicken on a beer can- also known as drunken chicken, smoked at 250 bout 3 1/2 hrs. cool enough to cut up then brushed with favorite bbq sauce put into aluminum throw away pan and kept warm on grill. mmm mmm good!
Top
#3698197 - 06/25/14 10:01 PM Re: smoked chicken [Re: waterman]
TN Whitetail Freak
8 Point


Registered: 11/29/09
Posts: 1942
Loc: Bradford, TN (Gibson Co.)

Offline
I made a sauce combo i absolutely love.....2 oz of sweet baby rays vidalia onion bbq sauce to 1 oz of siracha.....then add minched/choooed onion seasoning....i can just eat the sauce
_________________________
Crossbows should be for the handicap only!

Life's Not Handed To Ya; Go Get It.

Sure, the rut is a GREAT time to hunt if you don't know what you're doing!

Top
#3698263 - 06/26/14 06:26 AM Re: smoked chicken [Re: TN Whitetail Freak]
Diehard Hunter
CRAMP
12 Point


Registered: 08/01/08
Posts: 6980
Loc: East Tennessee

Offline
I only smoke leg quarters. The white meat dries out too easily for me. Here is what I do.

1) cut all excess skin off the leg quarter. Only leave the skim covering the meat.
2) clean out all the junk from the cavity side of the quarter. No one wants to eat that and it is just another layer to cook through.

Brine here if you want to, I don't.

3) rub the leg quarter with your favorite rub.
4) smoke at 250 degrees to an internal temp of 165 degrees.

I usually sauce mine when they are between 155 and 160 degrees and let them finish on the smoker.
_________________________
The recreational value of a game animal is inverse to the artificiality of its origin and the intensiveness of the management system that produced it. Aldo Leopold


Top
#3698630 - 06/26/14 04:19 PM Re: smoked chicken [Re: Diehard Hunter]
mike243
16 Point


Registered: 09/06/06
Posts: 12256
Loc: east tn

Offline
I love leg quarters ,best cut of chicken IMO
_________________________
prayers sent for our friends in need every day

Top
Page 1 of 1 1


Moderator:  gtk, Bobby G, RUGER, Unicam, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4106599
RUGER
88400
Deer Assassin
65979
BSK
62020
Crappie Luck
51392
spitndrum
Newest Members
yarddawg54, schiesser, bigdoc, Bggamehunter, willy2763
13605 Registered Users
Who's Online
4 registered (Tenn.Guy, redheadshooter, muddyboots, kentuckylakebuck) and 62 anonymous users online.
Forum Stats
13605 Members
43 Forums
100233 Topics
1180122 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
December
Su M Tu W Th F Sa
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.006 seconds in which 0.001 seconds were spent on a total of 14 queries. Zlib compression enabled.