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Turkey Hunting Tips => Recipes etc... => Topic started by: Spring Creek Calls on August 18, 2021, 09:41:44 AM

Title: Smoked Half Chickens
Post by: Spring Creek Calls on August 18, 2021, 09:41:44 AM
I believe chicken is the ultimate meat for absorbing smoke flavor, with pork running a close second. Brine the halves (4) overnight in a simple brine consisting of a gallon of water, 3/4 cup of kosher salt and 2/3 cup brown sugar. Rinse, pat dry, season with salt/pepper/garlic powder. With chicken in the smoker warm to desired temp, for me 225 degrees. Then add soaked wood chips and cook for approximately 2 hours or until deep thigh reaches 165 degrees. At 160 degrees I'll kick the heat up to 300+ (propane smoker) to try to crisp the skin. The breast meat will be juicy because of the brine.(https://uploads.tapatalk-cdn.com/20210818/f46b4b4ee76b116bb6cec81ed3da2b75.jpg)

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