Author Topic: Brined Whole Chicken  (Read 220 times)

PhilH

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Brined Whole Chicken
« on: July 18, 2020, 11:11:39 PM »
Trying smoked whole chicken for the first time.

Made an equilibrium brine at 1.5% salt

Added some celery, carrot, onion, bay leaf
Black pepper, and celery seed

2 each 5 lb chickens + 2 gal water
Figuring whole chicken is half bone
Used 5.3 oz salt
Brined for 5 days

Smoking at 250F with cherry, apple, and peach wood
Doing a ramp up of 30 min @ 150F
And 30 min @ 200F
Then smoking at 250F
Using the foil boats

Did not have a fire this time

Going on 5 hours and they are almost done

Phillip   Ramsey MN

PhilH

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Re: Brined Whole Chicken
« Reply #1 on: July 18, 2020, 11:49:05 PM »
Took about 6 hours with the 1 hour of ramp up.

Smoked on the rack, with that pan underneath to catch the drippings, keeps the smoker cleaner, and I have the drippings to save.
Phillip   Ramsey MN

mike1910

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Re: Brined Whole Chicken
« Reply #2 on: July 19, 2020, 08:46:34 AM »
Thanks for sharing your process. Looks great and I bet it was delicious!
Mike from NE Minnesota
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PhilH

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Re: Brined Whole Chicken
« Reply #3 on: July 19, 2020, 09:17:51 AM »
I actually did not try any yet, I made it for chicken salad, so I put it to the fridge to chill, will tear it apart this afternoon when I have time.  I could not find the temp probe (temporary misplaced it, it will show up) and my only meat thermometer broke, so I just went by sight, hopefully itís not too dry.
Phillip   Ramsey MN

barelfly

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Re: Brined Whole Chicken
« Reply #4 on: July 19, 2020, 09:49:54 AM »
Looks like some good yardbird! I like that you are letting it chill, I would imagine that will give a nice smoke flavor to the chicken salad!

Enjoy!
Jeremy in NM
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Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

mike1910

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Re: Brined Whole Chicken
« Reply #5 on: July 19, 2020, 10:24:23 AM »
Making chicken salad has been one of my favorite things to do with chicken. Pasta salads is right up there too. Enjoy!
Mike from NE Minnesota
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PhilH

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Re: Brined Whole Chicken
« Reply #6 on: July 19, 2020, 06:11:53 PM »
The meat is all separated, and I have the bones, skin and all the drippings, including a lot of fat in the instant pot for 2 hours on high to make a stock.

I usually eat chicken skin, but it is quite rubbery when smoked.

When the stock is finished and cooled, there should be 1-2 cups of fat, I will save this, will make excellent fried potatoes.
Phillip   Ramsey MN