Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: veryolddog on July 08, 2013, 01:12:39 AM
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Yes, this is the first time that I am going to be using Mad Hunky Poultry Brine. And, yes, this is the first time I have ever put a brine on a chicken. And, last yes, this is the first time that it is a whole chicken. So tomorrow is my first smoke with a whole chicken using Mad Hunky on my Yoder Cheyenne stick burner.
According to the information that I read, it says that I should try to maintain a temperature of 250 degrees and reach 140 in 4 hours. So that's what I will do.
I got the chicken (6 1/4 lbs.) into a zip lock bag with a quart of water and 10 table spoons of the brine mixture at 8:00 PM this evening and it will be in till 11:00 AM tomorrow morning as I intend to get this going around 12 to 1 PM.
There are lots of positive testimonials with respect to the quality results of this brine in terms of making the chicken significantly more moist. I am both anxious and curious to find out how this brine performs.
I'll update this tomorrow evening.
Ed
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Ed I hope you are going to cook to a higher temp than 140 deg. On my Traeger I place a whole chicken usually spatchcocked with the rear half on the right side, the hottest side, and monitor breast temp for 175 deg. IT and check leg and thigh temps to get 185 deg. IT. I usually brine most all my chicken and find brining always gives me moister chicken. I assume the madhunky brine is from Savannah smoker and I used his idea of adding Mortons Tender Quick in the brine and liked it. Here is my post
http://www.letstalkbbq.com/index.php?topic=4615.msg55515#msg55515 Good luck with yours Don
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If you like eating the skin you will want to maintain a higher chamber temp. The skin will be rubbery when done. Especially after being brined.
And I would take the internal temp to 160F before pulling.
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According to the directions, for safety purposes, they recommend bringing the chicken within 4 hours to 140 degrees in order to kill bacteria, then it recommends to remove the chicken when it hits 165 degrees, which is what I normally do and have a nice done chicken.
Mad Hunky is a small company in Michigan. The fellow who owns the company, Rich, makes a number of rubs and brines. You can Google his website for "Mad Hunky Meats". And, he is a regular on another forum.
I have never done this before so I am curious to see about the results. I usually inject the chicken with some kind of mixture that I concoct and it come out pretty good. But, from what I read about this, this is a step above. So, it is worth a try.
I have to go to the VA this morning. If I have the time when I come home, I will fire up the wood smoker and see if we can get this for dinner.
Ed
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I like his mad hunkey rub on chicken wings.
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Check out sweetwater spice co for some awesome meat baths............
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If you like eating the skin you will want to maintain a higher chamber temp. The skin will be rubbery when done. Especially after being brined.
And I would take the internal temp to 160F before pulling.
X2
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I like his mad hunkey rub on chicken wings.
and a lot of other stuff too. :)
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Game on!
Sitting between 275 and 300 degrees.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130708_142257_034.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130708_142257_034.jpg.html)
GOING FOR SHINER BOCK BLACK BOHEMIUM!
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Lookin excellent!
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Soundin excellent!
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Just removed the chicken from the smoker at 169 degrees. Beeper on the Maverick went off but I was doing something out in the garage.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130708_165012_570.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130708_165012_570.jpg.html)
Here's the smoker running at 275 degrees with thin blue smoke.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130708_170427_827.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130708_170427_827.jpg.html)
Waiting for the wife, then we will cut open to really see what this is like.
Ed
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Looking good.
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Looks great. What kind of wood for the smoke?
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All right, we had dinner.
It was better than expected. It was extremely juicy and moist. The picture below shows our serving platter filled with juices. When I sliced the meat open, the picture does not do it justice as to the moisture content of the meat. This definitely will be used at Thanksgiving and on all of our future chicken dishes.
I noticed a hint of sage. Is there a little sage in there? Real good.
Bird sitting in the platter after we waited to cut it for serving.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130708_173728_481.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130708_173728_481.jpg.html)
Nice slice of chicken breast for my wife.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130708_173855_148.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130708_173855_148.jpg.html)
Plated: served very simple with coleslaw and macaroni salad.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130708_174156_827.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130708_174156_827.jpg.html)
Rich...You're the Man!
(http://i1120.photobucket.com/albums/l494/edsigman/2013-07-08171431.jpg) (http://s1120.photobucket.com/user/edsigman/media/2013-07-08171431.jpg.html)
Good Stuff and it really works.
Next up, a huge Pork Loin Roast with Mad Hunky Pork Brine.
If you haven't tried it yet, don't wait anymore. It really works and you have enough for four whole chickens in the package.
Just using plain ordinary dry oak which I have been buying by the bag for 1.5 cu ft.
Have a great day!
Ed
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Looks good. You can not beat brining birds and pork IMHO
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You and your Yoder Cheyenne stick burner did that Chicken proud. :)
Nice job.
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Very nice, Ed! Looks like it's worth a try - thanks for the suggestion and the pictures.