Smoking Chicken Pieces

Post your favorite recipes or get help with a cooking problem here.
Kingfisher
GURU
GURU
Posts: 4955
Joined: Tue Jan 05, 2010 8:02 pm
Location: Austin Texas

Smoking Chicken Pieces

Postby Kingfisher » Tue Sep 09, 2014 8:26 pm

How would you prepare some chicken thy before you smoked them?
0 x
Green grass cures alot of ills.
The dream is free. The hustle is sold separate.

User avatar
M5farm
GURU
GURU
Posts: 5158
Joined: Thu Apr 12, 2012 8:06 am
Location: Sunshine State

Re: Smoking Chicken Pieces

Postby M5farm » Tue Sep 09, 2014 8:31 pm

Kingfisher wrote:How would you prepare some chicken thy before you smoked them?

Just apply your favorite seasoning and smoke away.
0 x
Move along, nothing to see here.

Kingfisher
GURU
GURU
Posts: 4955
Joined: Tue Jan 05, 2010 8:02 pm
Location: Austin Texas

Re: Smoking Chicken Pieces

Postby Kingfisher » Tue Sep 09, 2014 9:37 pm

M5farm wrote:
Kingfisher wrote:How would you prepare some chicken thy before you smoked them?

Just apply your favorite seasoning and smoke away.

My experience with chicken is the dry rub and the smoker just makes for some dry chicken.
0 x
Green grass cures alot of ills.
The dream is free. The hustle is sold separate.

User avatar
Named'em Tamed'em
GURU
GURU
Posts: 1040
Joined: Sat Dec 08, 2012 11:13 am
Location: Wet-side Washington St.

Re: Smoking Chicken Pieces

Postby Named'em Tamed'em » Wed Sep 10, 2014 12:12 am

We "mist" the meat with 50-50 apple cider vinegar and olive oil.

Every 30 minutes. Hope this helps.
0 x
Get over it! It could have been alot worse.

User avatar
Jogeephus
Mentor
Mentor
Posts: 23310
Joined: Mon Jul 17, 2006 9:44 pm
Location: South Georgia

Re: Smoking Chicken Pieces

Postby Jogeephus » Wed Sep 10, 2014 8:50 am

I like to brine first, season, then smoke at a 225F.
0 x
Experience - the ability to instantly recognize a mistake when you make it again.

User avatar
SPH
Trail Boss
Trail Boss
Posts: 439
Joined: Sun May 05, 2013 8:47 pm
Location: Iowa
Contact:

Re: Smoking Chicken Pieces

Postby SPH » Thu Sep 11, 2014 3:24 pm

Are you leaving the skin on? If so I put a little vegetable oil on it before I coat with rub and put them in a foil pan which seems to keep the skin from burning up and keeps the thighs moist.

You can try this recipe: http://www.epicurious.com/recipes/food/ ... ken-365437 obviously for the rub and sauce you may want to use the ones of your preference but the technique has won him many BBQ championships over the years. I own his Smokin' book and tried some of his recipes and techniques and it's amazing how by just changing how you do your BBQ how much better you can make things taste.
0 x

User avatar
HDRider
GURU
GURU
Posts: 4125
Joined: Mon Jul 25, 2011 9:25 am
Location: NE Arkansas

Re: Smoking Chicken Pieces

Postby HDRider » Thu Sep 11, 2014 4:32 pm

Jogeephus wrote:I like to brine first, season, then smoke at a 225F.

equal parts salt and sugar in water for at least 8 hours..
0 x
bball wrote: "The juice wasn't worth the squeeze."
Dun said, "You gotta be flexible. Do whatever you have to do for the best results within your limitations."

Kingfisher
GURU
GURU
Posts: 4955
Joined: Tue Jan 05, 2010 8:02 pm
Location: Austin Texas

Re: Smoking Chicken Pieces

Postby Kingfisher » Thu Sep 11, 2014 6:53 pm

Would sugar/salt water really be considered a brine?
Yes I've used that oil on the skin trick. It seems to help unless I forget to do it!
0 x
Green grass cures alot of ills.
The dream is free. The hustle is sold separate.

User avatar
HDRider
GURU
GURU
Posts: 4125
Joined: Mon Jul 25, 2011 9:25 am
Location: NE Arkansas

Re: Smoking Chicken Pieces

Postby HDRider » Sat Sep 13, 2014 6:31 am

Kingfisher wrote:Would sugar/salt water really be considered a brine?
Yes I've used that oil on the skin trick. It seems to help unless I forget to do it!

Maybe not, but that is what I use. I got the idea from turkey brine that used fruit and salt. I figured the fruit added sugar and there you go. I just now looked it it up on the interweb and found some with sugar, mostly brown sugar, along with salt. Looks like you see all kinds of stuff added to brine.

I tried all kinds of things added, like garlic, white pepper and other savories. Nothing seemed to have an effect but salt and sugar. There you go..

From http://bbq.about.com/cs/turkey/a/aa110103a.htm

"Sweetening the Brine: Sugar is optional in any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of "sweet" will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt, you need to make sure that the sugar is completely dissolved. "
0 x
bball wrote: "The juice wasn't worth the squeeze."
Dun said, "You gotta be flexible. Do whatever you have to do for the best results within your limitations."

User avatar
Jogeephus
Mentor
Mentor
Posts: 23310
Joined: Mon Jul 17, 2006 9:44 pm
Location: South Georgia

Re: Smoking Chicken Pieces

Postby Jogeephus » Sat Sep 13, 2014 1:07 pm

Next turkey you brine try adding a little vanilla to it. Few people will know what it is but most will agree there is a friendly flavor in the meat that reminds them of their childhoods.
0 x
Experience - the ability to instantly recognize a mistake when you make it again.

User avatar
MO_cows
GURU
GURU
Posts: 2501
Joined: Tue Dec 30, 2008 8:36 pm
Location: outside Kansas City MO

Re: Smoking Chicken Pieces

Postby MO_cows » Mon Sep 15, 2014 9:04 pm

Another vote here for brining. Basic brine is 1 cup salt to 1 gallon water. For a whole cut up chicken, or family size batch of chicken pieces, I only make up 1/2 gallon of brine. 1/2 cup salt, 1/4 cup sugar, smashed garlic cloves, bay leaves, lemon juice and the halves of the lemon. Pieces will brine in about 45 minutes. For a whole bird, leave overnight. Rinse, pat dry, and if you want rub that's the time to apply it. I put chicken pieces on hottest part of grill to sear both sides, then move off to a cooler zone to finish cooking. Our smoker isn't a very good one, doesn't hold a steady temp for shytte, so I just 'indirect grill', besides it's faster. And by using real charcoal, almost as good as slow smoked.
0 x
It is still best to be honest and truthful; to make the most of what we have; to be happy with the simple pleasures and to be cheerful and have courage when things go wrong.
Laura Ingalls Wilder


Return to “Recipes and Cooking”

Who is online

Users browsing this forum: No registered users and 4 guests