Todays Lunch

[Ohio1956]

Chicken smoked this morning, pulled and I added some BBQ Sauce and baked for a few.

 

[swthorpe]

Well done, Rod...and tasty looking! 

 

[SuperDave]

I'm definitely a thigh man!  :-*

 

[AlinMA]

Looking good Steve! Your making me hungry!

 

[drains]

I'm definitely a thigh man!  :-*

Yep!

 

[swthorpe]

+2  I love the thigh, I cannot lie  ;D

 

[Grampy]

Nice job Rod. That looks tasty. I am interested in the details of this smoke? I have never smoked chicken pieces. I have always done whole or half chickens.

 

[swthorpe]

Jimmy...do yourself a favor and try some skinless chicken breasts wrapped in bacon!  The bacon keeps the moisture in the breast; I also take a couple of breasts and make chicken salad later...quite tasty!

The thighs are also a nice treat and make great pulled chicken.

 

[Ohio1956]

Brine was
• ¾ cup brown sugar
• ½ cup kosher salt
• 1 gallon water
• Onion
• Spices
Put in the fridge around noon (about 18 hours in the brine)
Up the next morning at 6:30am
• Pulled the chicken from the brine
• Rinsed and dryed
• Seasoned with a Kansas City Rub, garlic powder, chili powder
• 6oz of pecan wood – first time I have use pecan – Did not have enough smoke flavor. I will go back to apple, or cherry, or mesquite, or oak
• 250 for 3hrs in SI#3
• Pulled = put in a pan with BBQ sauce for 30 minutes

 

[DivotMaker]

Rod, the chicken looks great!  I'm curious about 18 hours in the brine...were they a tad on the salty side?  That's a really long time to brine poultry.  You can save a lot of time, especially on parts, by using 1 cup salt/gallon of your favorite brine recipe, and 2-3 hours max.  Results are great, and takes a lot less time!

 

[Ohio1956]

Not salty at all. I work second and I just put them in before I go to work and pull them the next morning. I have cooked for work and home with no complaints so I am using what works for me. I will try your suggestion because I am always trying something new. This Brine was something I found awhile back.

 

[DivotMaker]

Good deal, Rod!  If that's what works for you, then by all means, continue on, Sir!   That's the beauty of our hobby/craft/addiction...we can all exchange ideas and techniques, but in the end, we have to find what works best for us!  A reduced-salt brine can certainly go a lot longer.

 

[gregbooras]

Looks great!

Greg