Smoked Chicken

Smoked Chicken

Postby Wilf » Sun May 29, 2005 12:00 pm

I knew the weather would disappear as its a Bank Holiday weekend, Weber covered up, so had to get the smoker in action, and just tried a chicken from yesterdays farmers market. A brief dunk in a brine bucket, overnight dry and then a 3 hour hickory smoke.

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Postby Paul Kribs » Sun May 29, 2005 1:24 pm

That looks nice Wilf, somewhat better than the skanky roast chicken I have just eaten for my Sunday lunch. Can't complain though cos I had a BBQ'd Cumberland last night with a couple of bottles of red, and I suppose we must eat some dull food to make the better stuff seem even tastier.. How's that for phylosophy..

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Postby aris » Sun May 29, 2005 2:58 pm

Wilf - you have broken the cardinal rule - please post your recipe :lol:
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Postby Oddley » Sun May 29, 2005 3:05 pm

That looks great. When I see stuff like that it gives me the thought of moving out of London to a house with a garden so I could do stuff like that. But then I come to my senses and realise I would be homesick within a month. I'm just a City boy.
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Re: Smoked Chicken

Postby Spuddy » Sun May 29, 2005 3:12 pm

Wilf wrote:A brief dunk in a brine bucket, overnight dry and then a 3 hour hickory smoke.


I think that WAS the recipe, or at least it's as close to one as your gonna get. :lol:
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Postby aris » Sun May 29, 2005 4:23 pm

How did you make the brine - and how long for?
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Postby Wilf » Mon May 30, 2005 9:28 am

Sorry this came from BBQing, Grilling & Smoking - California Culinary Academy book

1.5 - 2kg Chicken

1 gallon water
1.25 lbs salt
1 cup sugar
0.5 cup soy sauce
1 tsp tarragon, thyme and black pepper (cant say it makes any difference)

Mix the brine ingredients and leave for 2 hours at room temp or overnight in fridge.

Smoke bird for up to 4 hours at 200-250�F, brush with olive oil after 2 hours (I put a meat thermo in and found it was done in 3 hours, I think cause the bradley smokers are so constant in temp they take a bit less than charcoal/wood smoking)
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Postby Shaun » Mon May 30, 2005 9:30 am

Wilf
That looks tastey. Unfortunatley i'm working today, but you have inspired me to get smoking later on in the week.
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Postby aris » Mon May 30, 2005 10:48 am

Very interesting indeed - i'm surprised there is no cure in there. Does the recipe say how many birds that brine is good for?
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Postby Deer Man » Mon May 30, 2005 11:41 am

Wilf, Looks great! What brine mixture did you use?
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Postby Deer Man » Mon May 30, 2005 11:45 am

Guess I should have scrolled down first! :oops:

Try basting with apple juice, gives a nice flavour. Only do it for the last half hour to prevent burning :twisted:
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Postby Wilf » Mon May 30, 2005 2:02 pm

aris - doesn' t say how many it will do but the recipe was for 2 chickens although with only a gallon you can hardly just submerge one under even in a small container. Wouldn't have thought it needed cure#1 in.

Deer Man- the apple juice does sound a good idea, perhaps with a few slashes in the skin to get through as Ive found the skins only use now is to repair some boots, even tho it does look tasty.

Overall report now after eating it all, is chicken has a nice smoked flavour and the breast meat has stayed incredibly moist. Just made a stock from it now for a smokey bean soup but it looks a powerful brew.
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Postby Epicurohn » Thu Jul 21, 2005 8:58 pm

Have you or anybody tried this recipe with turkey legs?

How about pork ribs?

Thnaks,

David
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Postby Wilf » Sun Jul 24, 2005 6:52 pm

Just done this recipe again, and used a piece of beef silverside as well, left the beef in the brine a few hours more than the chicken, only to add a bit of salt flavouring not to cure, then gave it a BBQ and Mustard rub before leaving to dry overnight. They both turned out great needed about the same 4 hour smoking time, chicken extremely moist with a nice smokey flavour and the silverside had a great smokey BBQ flavour, I think I prefer it to the Brisket Ive done before.

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Deer Man, would you slit or take the skin off to baste as it does go leathery and seems inpenetrable at the end?
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Postby Deer Man » Sun Jul 24, 2005 7:55 pm

Wilf, I would slash the skin but I would not remove it to baste. It gives a little protection against drying out and it has a nice crisp crunch as well as making it look fantastic!

You could try applying the apple juice for the last 20-30 minutes?

Make sure to dry the chicken thoroughly before smoking as the water prevents the smoke from penetrating the flesh.

Over all I would say this recipe looks superb! 8)
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