Need some Chicken help!

[pintto]

After smoking for the first time yesterday and making some great ribs I am getting requests/orders from my mother about a shoulder and Dad wants a chicken. I have the recipe sent out by the moderator for the shoulder but cant find a recipe for whole or chicken parts. If anyone wrote a thread or knows of one can they link me one. Very much appreciated!

I think its offical though I am an addict of smoking now! I may even try a fattie or few today.

Here is the pics of the rubs last night, was a great first attempt!

[HFD26]

Check out the thread below. It's a recent thread about chicken. Also go to search and type in brine + chicken, there are several threads on chicken. Good luck.

http://forum.texasbbqrub.com/showthread.php?t=32779

[texasbill]

Ribs look great pintto for the first ones and I know they disappeared quickly. So the addict you have become and joined the rest of us.

Bill

[SoEzzy]

I like beer can chicken as a simple start for BBQ.

Buy a 4 - 5 lb fresh chicken, wash it inside and out, remove any extra fat or skin, except from around the neck, dry the skin and rub EVOO all over the bird, sit the chicken on a can of beer, (remove 1/3rd of the beer before you put the chicken over the top), on a flat tray, (or pie tin), and cover with the following rub.

I like to put a toothpick through the shoulders and hold the neck down in place to "cap" the hole at the top of the chicken, this prevents the beer from just boiling away during the cook.


2 tablespoon Turbinado sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon dried ground sage
One 4- to 5-pound chicken, rinsed and patted dry
Extra-virgin olive oil

This is enough rub for 3 or 4 chickens, but it is well worth making up this amount, and just storing what you don't use in a cool dark place in a sealed Ziploc or screw top jar, as once you've tried it you'll want to cook it again soon.

Smoke it at 250 - 275 until it hits 175 - 185 in the breast, remove from the pit, tent with foil and allow to rest for 10 minutes, remove the beer can carve and serve the moist tender smoked chicken.

The 250 - 275 will allow the skin the crisp up, if you cook this down at 225 there can be a tendency for the skin to turn out rubbery, the higher temperature and the EVOO produces a crisper skin.

Always remember, if you don't get it "right" the first time, you still have something to aim for, "practice makes perfect" is a truism worth remembering with bbq.

[BBQ101]

Ok Pintto I can give you a great and easy chicken recipe for the smoker. In one of the old news letter from Texas BBQ Rub Bill posted a method I have been using for years.

Italian salad dressing
Texas BBQ Rub

1)Pour a bottle of Italian dressing into a mixing bowl add Texas BBQ Rub to the bowl to taste about 1/4 to a 1/3 cup mix well.
2)Place Chicken into a 1 gallon zip lock bag and pour in the marinade. (use half, whole or pieces of chicken)
3)Place in fridge for at least 2 hour or over night if possible.
4)Shake off extra marinade and apply Texas BBQ Rub to meat.
5)Smoke at 250 to 275 for 3 hours and enjoy.

If you choose to grill on charcoal or gas do not apply last coating of Texas BBQ rub as it might burn. You can also mix up some more marinade and baste while grilling. Do not use marinade from the chicken bag unless you have brought it to a boil on the stove top.

[Paul Taylor]

Hey Pinto, 1st of all, welcome in. 2nd, I can't think of anything to add to this thread. What you were told is some excellent recipes to do with the chicken. You can't go wrong here. Have fun & keep on keepin' on.

Paul Taylor

[Bluegrass BBQ]

I cook 1/2 chickens and have had great success by just dusting with rub and slow cook. Got some of the prettiest gold brown chicken you ever saw. I like to cover with golden italian dressing dust with rub and cook for about 3 hours or until done. They have a wonderful flavor. Have to be careful and not get to hot as that dressing will blacken the skin. I must have a good deal of surgar in it.

[TexLaw]

Nice ribs! Here's what I like for my chicken brine:

Alton Brown Orange Juice Brine

1 qt vegetable stock, chilled (regular, not low sodium - that's important)
1/2 cup kosher salt
1/4 cup dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water

Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.

This is enough for 2 chickens, one turkey, one pork butt, or about one tenderloin. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine. If I don't use the Ziplock baggies, I put everything in a food grade plastic bucket.

I regularly leave meat in this brine overnight with great results, and I do not hesitate to leave it over two nights.


TL

[Papa Tom]

Here ya go if'n ya brine the birds you just won't be sorry it works.
Click on the picture.

http://i191.photobucket.com/albums/z114/bahlto/th_31107bbq-01.jpg (http://s191.photobucket.com/albums/z114/bahlto/?action=view&current=bb229fda.pbw)