Perkolater
New member
Smoking a pair of yard birds in the #2 and With only a class C smoking license
there’s not much I can lend to the many more, class A licensed smokers on this forum who’ve helped me get to this point.
For other semi-pros like me
here’s just a few things I did or learned on this smoke:
1. Prepare things ahead- brine, the grill,etc because all those recipes that say “20 minutes prep time”, really mean if you done it 100 times and have everything you’ll possibly need within one foot of where you stand
2. Brined 2 fresh chickens for 4 hours using DM’s recipe substituting fresh rosemary for ground.
3. Thoroughly rinsed although Im not really seeing much of anything being rinsed?
4. From here, I followed a Jeff Phillips recipe for Smoked Maple Barbecue Chicken using maple syrup binder but a couple rubs of my own.
5. Let the rubbed birds rest uncovered in the fridge for…uh let me see what time did I get back up from the recliner?...yeh, the rubbed birds and I rested for about 3 hours.
6. Used about 1oz hickory and 1.5 oz wild cherry (I say ‘about’ because my $10 kitchen scale decided to fritz out possibly from the heat and humidity here?)
7. Smoked for 2hrs 50 minutes and pulled at 165IT
Other thoughts:
A dog is man’s best friend especially when the man is cooking chicken
Remember to put your nitrile gloves on BEFORE your hands are completely covered with maple syrup and rub.
Preparing 2 of anything with different rubs for comparison provides a legitimate excuse to eat twice as much
Good smoking!
there’s not much I can lend to the many more, class A licensed smokers on this forum who’ve helped me get to this point.For other semi-pros like me
here’s just a few things I did or learned on this smoke:1. Prepare things ahead- brine, the grill,etc because all those recipes that say “20 minutes prep time”, really mean if you done it 100 times and have everything you’ll possibly need within one foot of where you stand
2. Brined 2 fresh chickens for 4 hours using DM’s recipe substituting fresh rosemary for ground.
3. Thoroughly rinsed although Im not really seeing much of anything being rinsed?
4. From here, I followed a Jeff Phillips recipe for Smoked Maple Barbecue Chicken using maple syrup binder but a couple rubs of my own.
5. Let the rubbed birds rest uncovered in the fridge for…uh let me see what time did I get back up from the recliner?...yeh, the rubbed birds and I rested for about 3 hours.
6. Used about 1oz hickory and 1.5 oz wild cherry (I say ‘about’ because my $10 kitchen scale decided to fritz out possibly from the heat and humidity here?)
7. Smoked for 2hrs 50 minutes and pulled at 165IT
Other thoughts:
A dog is man’s best friend especially when the man is cooking chicken
Remember to put your nitrile gloves on BEFORE your hands are completely covered with maple syrup and rub.
Preparing 2 of anything with different rubs for comparison provides a legitimate excuse to eat twice as much
Good smoking!
