Smoked chicken - first attempt *** W/ PICS ***

[Oz]

Allright, got the new Bradley smoker warmed up, apple pucks set and the chicken breasts are on the racks. Brined 4 of them for 4 hours, rinsed em, patted dry and put on a rub over night. 3 others sat in the brine overnight, and just got a blotting dry a little bit ago.

Brine: half gallon water, 1/3 cup brown sugar, 1/4 cup salt, oregano, basil and crushed red pepper.

Rub: 1/2 cup brown sugar, 2tbsp paprika (it's all I had), 2 tbsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chipotle chili powder, 1 tbsp cayenne, 1 tsp cumin, some oregano and basil.

I've got picks that I'll post later, of the before and after. I was going to do veges too, but wifey didn't want them done, said she'd do em later.


**EDIT**

Allright, here are the pics of my first attempt at smoking food!


Chicken with the rub
http://i50.photobucket.com/albums/f347/OzzmysterG/P1030188.jpg


Before it goes into the smoker
http://i50.photobucket.com/albums/f347/OzzmysterG/P1030189.jpg

http://i50.photobucket.com/albums/f347/OzzmysterG/P1030190.jpg

http://i50.photobucket.com/albums/f347/OzzmysterG/P1030192.jpg


Vege's getting ready to be added
http://i50.photobucket.com/albums/f347/OzzmysterG/P1030194.jpg

http://i50.photobucket.com/albums/f347/OzzmysterG/P1030197.jpg


During the smoking process (as I put the vege's in)
http://i50.photobucket.com/albums/f347/OzzmysterG/P1030199.jpg



Final Product
http://i50.photobucket.com/albums/f347/OzzmysterG/P1030201.jpg

http://i50.photobucket.com/albums/f347/OzzmysterG/P1030202.jpg




Results:

Overall for my first time it was outstanding! Chicken was great, moist and had great flavor. The only thing that I messed up on - was the fact that the spices were too damn hot! Very happy with my outcome and will do it again very soon.

The vege's were in there for about 45 minutes - and definitely needed to be in there longer.

Grade: B

[Oz]

Wifey just got done prepping veges, and chicken is at 160 right now so I decided to throw some in there as well. Pics to be posted.

[Oz]

I have to add, for those not cooking / smoking with a thermometer - it's a definite bonus being able to see what the internal temp of the meat is. Huge plus!

[Quads]

where's the wifey?
wtf?

[Oz]

where's the wifey?
wtf?

This isn't about 'homo sausage' or 'nsfw' or 'wifey' posts! This is about recipes, food, etc. Get your mind in the game and just wait!

[Oz]

Allright Quads --- here you go!


http://i50.photobucket.com/albums/f347/OzzmysterG/P1030004.jpg

http://i50.photobucket.com/albums/f347/OzzmysterG/P1030119.jpg


Happy now?

[Quads]

Daddy Happy!

[syklopz]

Happy now?

ME LIKEY!!!

[bigslickwood]

That smoker is way too clean... The Bradley's are awesome. It's so easy to get things to come out good.

[bigslickwood]

Also, there's a little trick. The whole point of the pucks moving in every 20 minutes is that they burn for a while, but then get pushed into the water before they burn down to the bitter smoke. However, once they all cycle through, you'll end up with two on the chute and one stuck on the burner, which can then burn til it's bitter.

Some guy on the Bradley forum was selling aluminum pucks the same size as the wood ones. Then you can load those in, and an aluminum one ends up on the burner at the end of all the good smoke. I have two. You can have one. Then you would load it up with the number of pucks you want to use, then the aluminum one, then two more regular ones. The two regular ones at the end will push the aluminum one into place. PM me your home address and I'll ship you one next time I go to the Post Office.

[timsta007]

What happened to your chicken? Where's the bones and skin?


Despite that it does look pretty good!

[Oz]

Some guy on the Bradley forum was selling aluminum pucks the same size as the wood ones. Then you can load those in, and an aluminum one ends up on the burner at the end of all the good smoke. I have two. You can have one. Then you would load it up with the number of pucks you want to use, then the aluminum one, then two more regular ones. The two regular ones at the end will push the aluminum one into place. PM me your home address and I'll ship you one next time I go to the Post Office.


You need to keep your 2 - both go into place so you don't burn the last one! Keep it (thanks for the offer) - as I will be picking 2 of them up shortly. They are inexpensive and can be found at a few different places - they are called "bubba pucks"! As for the unit being too clean - hey it will get there!


What happened to your chicken? Where's the bones and skin?


Despite that it does look pretty good!


We only get skinless / boneless chicken breasts (wifey hates the skin - she's healthy that way).

They did taste pretty damn good. The following 2 days I had some for lunch - and it was fantastic cold!

[CRAW]

Looks good, and I can understand only cooking breasts. After all, when the wife is happy...everybody's happy.

Just wait until you cook some dark meat on the bone though (whole bird or quarters). It'll be the best chicken you've ever had.

[Quads]

We only get skinless / boneless chicken breasts (wifey hates the skin - she's healthy that way).

Weak sauce.
Cook the whole chicken, and cut the breast meat out of it, shout at the skin and it will jump in your mouth, and serve it to the wifey.

[Oz]

Weak sauce.
Cook the whole chicken, and cut the breast meat out of it, shout at the skin and it will jump in your mouth, and serve it to the wifey.





http://www.pcpotato.com/uploader/files/1/fuanteater.jpg