Smokin-It User Forum!
Recipes => Poultry => Topic started by: LongBall on July 25, 2015, 06:02:46 PM
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No time to brine so I thought I would try this with a 6.88# bird.
1.5oz cherry
cook 140 1 hr (not sure if this is good idea on the bird)
finish cook at 275 till it gets to 165
Stuffed bird with this is what I had on hand
1/2 of onion ruff chop
1/2 of lemon ruff chop with peel
1/4 of a clove of garlic ruff chop
hand full of fresh basil
rub bird with olive oil and then added my rub
one can of beer in a pan
Rub
6 Tbsp coarse ground pepper
12 tsp garlic power
12 tsp onion power
6 tsp corn starch
6 tsp salt
3 tsp smoked paprika
3 tsp beef stock base - granulated
1 1/2 tsp ground oregano
1 1/2 tsp lemon pepper
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Bart,
"Not sure why cook 140 1 hr (not sure if this is good idea on the bird)"
I would be a little concerned about cooking a chicken for one hour at this temp when it is stuffed.
But even without the brine, it should turn out good.
Greg
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Not sure why the 140 would be bad as that is a cooking/Holding temp. I think the idea is so it gives the wood a slow burn to start with. I'll let you know if it kills me.... :o
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Not sure why the 140 would be bad as that is a cooking/Holding temp. I think the idea is so it gives the wood a slow burn to start with. I'll let you know if it kills me.... :o
My guess is you will still be alive tomorrow, just a guess :)
But I would be concerned about bacteria growth while the chicken comes up to temp. Once the chicken or meat reaches the 140 degrees, you are right not really a problem.
I think you will be alright, but the question I would like to ask, what do you think smoking the chicken at such a low temp will really accomplish?
Greg
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We will need to wait on the details, but I am with Greg on why you would smoke at 140 for an hour. When I do whole chickens at 225F, they take 3 hours or so and get plenty of smoke. Curious to see if you think the chicken was over smoked with the so ramp up.
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If you're concerned about your wood burning, foil it, but don't cook chicken at 140 for an hour! Unsafe! You want to reduce the time chicken is between 40 - 140 range, where bacteria grows. Go 250+ from the get go!
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+1 on Tony's comments.
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Straight to 250 when I cook whole birds. Then looking for 165 to 170 on the maverick. Usually only a couple of hours. The stuffing and rub sounds like a winner. Let us know how it turns out for you.
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So it turned out just perfect. I pulled the bird out at 167 and it was so moist juicy and delish. I will attempt a brine bird at some point but after that smoke I'm not sure it will be worth the extra work. This is the same way I rotisserie them.
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Congrats Bart!
Greg
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Wow thanks for the post. I am going to do my first whole chickens in a few days and will probably do a similar routine with additional brining. I have 2 chickens - wonder if I should brine only one and see how they compare?
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They'll both be great, Sprin! Un-brined chicken is great, but I find a few hours in the pool really takes the chicken to the "next level!" You should do a comparison!
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If you are in a hurry try dry brining-lots of salt and pepper as a dry rub. I find this works well.
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Again, thanks for all the advice. I followed Divotmaker's advice on the pork butt and the results were excellent. I decided to brine them both this time. I might try to no brine in the future; but in my mind, it's worth the wait!
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Again, thanks for all the advice. I followed Divotmaker's advice on the pork butt and the results were excellent. I decided to brine them both this time. I might try to no brine in the future; but in my mind, it's worth the wait!
Good deal! I think it is, too! :D
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Any pictures? We love pictures of food! :P
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So it turned out just perfect. I pulled the bird out at 167 and it was so moist juicy and delish. I will attempt a brine bird at some point but after that smoke I'm not sure it will be worth the extra work. This is the same way I rotisserie them.
If I missed it, forgive me, I did not see how long it took?