Here's How I.... > Cook Chicken/Turkey/Fowl
Smoked whole chickens
LowSlowFoShow:
My wife is not a big red meat eater so I cook a lot of chicken... probably 6 or so birds a month. I normally buy a 2 pack of Foster Farms birds from Costco for around $12-14. I add 1 cup of white sugar and 1 cup of kosher salt into a bucket and will let the birds brine for a minimum of 2 hours and up to 24 hours. I dry the birds off with paper towels then truss them.
I apply a generous coat of Tony Chachere's:
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Then they go into the smoker at 225:
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for about 3 hours:
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I then foil them and let them rest in the cooler for 1-2 hours:
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Very moist, great taste, super easy!
Free Mr. Tony:
Looks great. Easily my number 1 most used off the shelf seasoning mix.
Queball:
Tony Chachere's ..... Way too salty! .... but that's what makes America great. ..... everyone can use what they want. ..... But, Once you wein off the salt fix, you won't believe it. .... But, The birds do look gorgeous! LSFS.
Brushpopper:
Those are some fine looking birds LSFS! :clap: I like to use Tony Chacheres to inject into a boneless turkey breast. I grind it up to a fine powder in a little coffee grinder and mix it with water to inject as a slurry. Don't open the grinder right away or you can take it outside.
The first time I tried it I didn't grind it up. Plugged up my injector needle. DOH!
BP
Quadman750:
Good lookin birds, how was the skin.
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