Three red hens

[phiya]

These three beauties are in a simple brine (salt and brown sugar) overnight for my first chicken smoking tomorrow on the Traeger pellet pooper. I'll make sure to take some pics of the final product.

[OldUsedParts]

Looking forward to the final Pics

[phiya]

Chickens are on the smoker. I rubbed two with SB Chicken Wing Seasoning and one with SB Clucker Dust. Wanted to try both, but the missus and I like spice.

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[phiya]

Woops here's the photo. Don't mind the horrible tinfoil job, you learn new things each time, like don't let the grill get hot before you are putting that drip pan in. darn near branded myself.



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[OldUsedParts]

LOL, them Pellet Poopers are a learning process for sure but well worth the time and effort. First thing I do is foil the drip pan so that "only" the drip bucket gets the drippings - - then you only have to clean char and ashes after the cook. Those should be delicious when you're finished - - - iffin ya likes da spice you might give SB's Hootchie Mama and shot sometime.

[phiya]

Just had some lunch, and it was good. Meat had awesome flavor and was moist. Skin was slightly chewey. Counselor says I should maybe start temp a little lower (I was 275 whole time) to get more smoke, and then bump it up. Maybe 225 for an hour, then 300 until done. Alternatively he said try slathering w/ mayo before I season. What say the rest of you?

[Txdragon]

They look good enough so far!! Are these the big "roasting hen" birds? If so, and you've never had them before, they're tough. Flavorful, but tough. Methinks the best way to get these done would be a low and slow vertical method; a.k.a. beercan method.

If they are not and that was just a clever title, scratch what I said (all after "looking good so far")!!

[phiya]

It was just a clever title (or so I thought, haha). These were about 4.5lb birds, and they weren't tough at all. :)

[OldUsedParts]

Those really look nice I sure need to do a chicken in my Pit Boss but I'm so hooked on the ease and success of the beer can technique over charcoal that it's hard to change - - - but T-Dragon is right about the big fat roasting hens and I learned that the hard way last Holiday Season.

[bsooner75]

looks good.................I need some of those containers for brining

[Professor Bunky]

Those chickens look real good, phiya. You're getting me interested in a Trager again.

Regarding the skin, the only times I've been able to get crisp chicken skin is when I cook it on a gas grill, usually with a beer can, or cut up, and typically at 300 deg or hotter. Of course, there's no smoke flavor that way.

[DogTag34]

Looks great.....I too am searching for a tad more smoke flavor .....great color on those.

[Swamptrout]

I also found that brined chicken and pellet grill combo results in chewy skin. Regardless if its cooked vertical, horizontal or spatchcock.

now i will only do a brined chicken in my kamado where i can get the crisp skin and reserve the pellet grill for the unbrined chickens.

I hope this helps

[phiya]

looks good.................I need some of those containers for brining

I went to walmart with the intention to get a bucket for brining, and they didn't have lids. So I improvised and used those which I got used golf balls delivered in.

[bsooner75]

[quote="bsooner75"]looks good.................I need some of those containers for brining

I went to walmart with the intention to get a bucket for brining, and they didn't have lids. So I improvised and used those which I got used golf balls delivered in.[/quote]

They look about perfect


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