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Chicken Techniques ?

 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Chicken Techniques ?  Reply with quote

Chicken is most likely the most abused meat out there! Not that it is a bad thing, Chicken cooked on a Lang Smoker is the Best!
Tell us your techniques, Whats your Favorite seasoning, do you like cooking whole birds, half birds, or do you like to just do leg quarters?
I like the leg quarters a lot, they are almost fool proof. A little Seasonal salt and Pepper and Smoke away to 170. That's fit to eat right there!
So what do you like?  
Lets hear your Techniques!

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Post Posted: Fri Jan 28, 2011 3:13 pm
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BackDraft BBQ





Joined: 26 Aug 2010
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Location: Ellenton, FL

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I do a brine of Kosher salt, brown sugar and some other spices and let chicken breasts soak up to 6 hrs. Throw on smoker at around 250-275 for 3.5 - 4 hrs with an occassional spray of apple juice to keep moist. Wood of choice is usually Oak or Hickory. Sometimes Pecan is good. Meat does not dry out, always moist. Have BBQ sauce on side for dippin'..

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Post Posted: Sun Jan 30, 2011 4:26 pm
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BBQ Bandit





Joined: 13 Aug 2010
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Post Post subject: Reply with quote

Several easy methods...

Marinaded legs in italian or greek dressing (marinating overnight).
Whole birds rubbed in olive oil, stuffed with rosemary and smoked cloves of garlic.
Classic beercan chicken with salt free lemon pepper.

Good eats!

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Post Posted: Mon Jan 31, 2011 11:32 pm
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MRTONYSBBQ





Joined: 04 Sep 2010
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Post Post subject: Reply with quote

Legs quarters and whole birds get brined in salt / sugar / basil and garlic 6 hr minimum to overnight. What I like to call smoke roasted at 275-300 for about 1 1/2 hrs
Boneless breasts get brined in evoo, garlic and salt 6 hr minimum them either grilled on the char griller, or very hot in the smoker - 350 near the firebox until just done - juiciest, most flavorful [chicken] breasts I've ever had!

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Post Posted: Sun Feb 06, 2011 9:13 pm
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Basstar





Joined: 20 Jul 2013
Posts: 12



Post Post subject: Reply with quote

MRTONYSBBQ wrote:
Legs quarters and whole birds get brined in salt / sugar / basil and garlic 6 hr minimum to overnight. What I like to call smoke roasted at 275-300 for about 1 1/2 hrs
Boneless breasts get brined in evoo, garlic and salt 6 hr minimum them either grilled on the char griller, or very hot in the smoker - 350 near the firebox until just done - juiciest, most flavorful [chicken] breasts I've ever had!


When smoking chicken, is it best to smoke with skin on or skin off?

I tried chicken leg quarters once before on a smaller offset smoker.  The thighs were good but the legs were rubbery.  I had decided not to do chicken again until I read this thread.
Post Posted: Sat Jul 20, 2013 6:11 pm
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DBA1954





Joined: 13 Aug 2013
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Location: Orchard Park NY

Post Post subject: chicken Reply with quote

could you smoke at 325-350 and end up with crisp skin? I always thought chicken absorbed smoke quickly so lower temps might not be needed as long as it was brined to keep moist ?
Post Posted: Thu Sep 19, 2013 1:51 pm
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Re: chicken Reply with quote

DBA1954 wrote:
could you smoke at 325-350 and end up with crisp skin? I always thought chicken absorbed smoke quickly so lower temps might not be needed as long as it was brined to keep moist ?


Yes you can cook at a higher temp. you need a temp. probe so you can pull the meat off at 165-170 internal temp to keep from drying out the meat! I have cooked chicken at 300-350 before when I was in a hurry and it worked out just fine.

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Post Posted: Fri Sep 20, 2013 3:21 pm
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ChrisLink





Joined: 20 Mar 2013
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Location: Nashville

Post Post subject: Reply with quote

I cook chicken at 300+, hickory and apple if I have some.

Generally I do thighs or split whole birds.  Wings are also a hit around here.  Lightly oiled and dry rubbed (I make a batch of my pork rub, minus the sugars).  

When doing pieces, I paint a light coat of sauce about 30 mins before the come off.  The splits do not get sauced, as those are typically pulled and sauce is served on the side.


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Post Posted: Sat Nov 02, 2013 3:31 pm
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