Just built a new smoker and this recipe will be my first Update: added fresh thyme rosemary and sage from the garden just because. Cooked some after 6hr, 24hr and 36hr of soaking, obviously adding more ice as it melts. 6hr wasn't bad but not great. 36 was amazing and everyone who tried it wants the recipe. DO NOT season after this brine if you long soak, there's plenty of flavor. 10/10 would recommend.
A hack I use when smoking chickens is to rub them in mayonnaise. With skin on chicken it will make the skin so that it is easily "bite through" and not rubbery. With skin off, the oil in the mayo helps add a layer of protection on the outside of the chicken so that it doesn't get dry and also helps any dry rubs you might add adhere better.
This weekend we are working on 200 chickens. Plan is some making sausages... ham, shawarma, butter chicken, & smoke the drumsticks and wings. Looking forward to using this to smoke the thighs!
I apologize in advance for the following comment. I can't stand youtube commentors that pick at the minutia of a video made by an obvious expert. For example "ah ha! At the two minute and 33 second mark you weren't wearing your safety glasses. " I really don't want to be one of those people. So that being said, you sir know more about sausage and curing and smoking meats than I ever will, and I am incredibly grateful that you take the time and expense to produce, film, edit and release the content that you share. So thank you, seriously my charcuterie skill are getting better thanks to you. BUT, I have heard and read many experts proclaim that dry or fresh herbs are useless in a brine because the particle size of the vegetable matter is just to large for the salt to carry into the cells via osmosis. So I did a little experiment by adding dry herbs to the boiling salt/sugar water to make a tea, allowing it to steep, then strained, chilled before adding meat. This is the way my friend. The tea is easily osmosized into the meat, experts be dammed. Maybe give it a Pepsi challenge if you have time
Absolutely. Be sparing with the salt as it will be well seasoned from the inside out but some paprika, pepper, garlic powder, onion powder, a little sugar and salt. Sure that would be yummy!!
Hey guys, great video! So every time I smoke chicken breasts, the outside comes out really tough and dark. The inside is moist and tender but you have to get through the tough outside. Any suggestions? Thanks
Hey Russ. Try adding a pan of water to the smoker to increase the humidity. Also if you can cook on indirect heat for short periods your reduce the amount of bark that's formed. 375-400F for 20 minutes or something like that..
I've seen an electric smoker like that one, idk if it's as good of a smoker as the kind I've used in the past? So thanks for sharing this video. I wanted to ask where to buy a brine bucket? Did you get it at the restaurant supply house? I've seen those in Austin, I'll see if there's one closer to Temple but it's good to know this info. Thanks.
Here is where I got mine. They have 2 sizes. www.sausagemaker.com/searchresults.asp?Search=briner&Submit=&Click=108419 I would imagine in Austin there should be plenty of BBQ outfits or a cabelas or Bass Pro shop or something like that. I'm sure they carry the briner.. It's a great little unit..
the part that i am confused about is how to reach the proper temperature in the smoker ? you just put in your cherry or apple briquetes and when the sensor reads the right temp, just put in the trays? I will research how to get them to the right temp to begin with unless you have something else on that topic. Gerat Video by the way., i am truly inspired to do this but want to add a tray of fish or two if they can be mixed.
What a great question. With an electric smoker it's easy. Just input the desired temp and set your meats in it then let it smoke. With a regular grill or smoker it's a little more challenging but most certainly doable. Start your fire on your smoker normal then after the coals are ready add your wood. Presoak your wood in water for a slower burn. Add your trays of meat. You don't need much wood as a little goes a long way. Cherry is great as is apple. Cover your smoker and let it cook. The fish will cook very fast so keep an eye on that so it doesn't dry out. You might even want to add a touch of butter on top of each fish for added bonus. Once the chicken reaches 155f internally at the thickest part it's ready as well. Be sure to brine first and let it rest when you are done.... If you need to borrow a thermometer let me know....
Love this video! I usually smoke whole chickens, sliced in half. Any advice on temps and timing? I usually subscribe to the low and slow methodology. 250-275F x4ish hrs, but next time really want to try 200-225 for as long as it takes. Curious what you’ve done. Thanks!
Yo Nick i did a very good pulled chicken breast a few months back 225° for about 5.5 - 6 hours and man did it turn out great. Make sure you keep it over a cold side and not over direct heat so the breast doesn't dry out on you. I did not brine it but I did use a good dry rub on the breast to keep the moisture in and it was super juicy. Very good alternative to bbq. It was so good and takes half the time a pork butt takes. Fun for a sunday!
Hi Sungil, That smoker that I'm using is called a "Smokin It " Smoker. I've had mine for about 3 years and absolutely love it!! They make 5 sizes depending on what you can spend or how much space you are looking for. The one I have is a 4D model. Here is their web site: www.smokin-it.com/Smokers-s/5.htm
All you need to do is make a little space on the grill so that you can add a pot or a heat safe container with water. This increases the humidity in your smoker keeping it from being so dry. For whatever reason my original reply isn't showing up... Weird!!
Her Corey. If I were to make pulled chicken I would do it slightly different. I would brine it like in the video but then I would pan sear it on the stovetop. After a good sear (with a little oil) I'd add a cup or 2 of chicken stock to the pan and cover it and poach the breast for about 6-7 minutes. After that the chicken will be perfect for pulling apart..
Hello A G. It's not necessary because it was brined but I did lightly season it with some cracked pepper and garlic salt (very lightly though). Thanks for the question. Let me know if you get a chance to try it out. Would love to hear about your experience..
Oh how cool. Keep an eye on the internal temp of the chicken. That's the trick. 155F -158F is your target. Once you hit it take it off the heat and cover so that it can finish cooking and the juices can even out.. I can't wait to hear about it..
@@2guysandacooler Okay...I may just start cooking my chicken breasts this way all of the time. I normally cook thighs because of the moisture. However, after cooking them this way I'm going to start eating more breasts. Thanks for this recipe.
@@2guysandacooler hi there you meant we take the temp upto 350 and when the chicken internal temperature is 165F we take it out right ? we cover in aluminuim foil after smoking and not during the process
pffff! all those ingredients! smoked whole chicken and chicken breast in the Netherlands just salt and just smoke! that's all! why mask all the nice chicken flavors with powerful rubs? I had Ceasar salads with either over-seasoned chicken or no seasoning boiled chicken both were underwhelming just smoke your chicken straight or add pepper and garlic to the already salted chicken aka I want to taste chicken!
Thanks for the comment. It certainly looks like they are raw, Right!!! Especially that last picture. Maybe it's the lighting but I can assure you that the centers were 165f. You should see some of the sous vide chicken we cook. At 143.5 f you would think the bird is still clucking. :-) Thanks again.
