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Message
Smoked Chicken suggestions
Posted on 9/8/13 at 12:36 am
Posted on 9/8/13 at 12:36 am
Going to try a different process tomorrow, i usually smoke chicken on higher heats with no water in the pan, but i found the results to be a little leathery lately.
I want to hit them with about 30 - 45 mins of high heat to crisp up the skin but not sure if i should start with the heat phase first, then go slow and low ....or vice versa.
I want to hit them with about 30 - 45 mins of high heat to crisp up the skin but not sure if i should start with the heat phase first, then go slow and low ....or vice versa.
2
Posted on 9/8/13 at 12:44 am to DropaDeuce
Vice versa. Smoke absorbs at lower temps. Start low, then blast with high heat to crisp up the skin.
Posted on 9/8/13 at 10:08 am to DropaDeuce
Next time brine them before smoking, you'll thank me later.
Posted on 9/8/13 at 10:30 am to TorNation
I was actually about to make a thread about this.
I have been cooking some pork butt for about 14 hours and my sister asked me to smoke some chicken breast for her.
How do i go about doing this the best way? Egg is at roughly 210 right now and am going to be heading to her place in about 4 hours
I have been cooking some pork butt for about 14 hours and my sister asked me to smoke some chicken breast for her.
How do i go about doing this the best way? Egg is at roughly 210 right now and am going to be heading to her place in about 4 hours
Posted on 9/8/13 at 10:32 am to TorNation
quote:
Next time brine them before smoking, you'll thank me later.
I am interested in this. What do I do to brine them?
Posted on 9/8/13 at 12:34 pm to flyAU
quote:
I am interested in this. What do I do to brine them?
1 gallon water
1 cup salt
1 cup sugar
I substitute half the salt for Tony's and half the sugar for brown sugar.
Don't brine the chicken for more than 6 hours or so.
Posted on 9/8/13 at 4:09 pm to TypoKnig
Ive never considered brining a plus when smoking chicken. I just give her a good rub of spices and rest and then smoke vertical for about 3-4 hours with a water pan beneath (sp) It has always been moist and delicious for my crew. 
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