Question for you chicken smokers

[Jeff Lebowski]

In the past I have typically prepped my chickens for smoking by simply rubbing on Morton Tenderquick and letting them sit overnight. I have done brine a time or two but I am now wanting to get more serious with the brine approach. Tonight I smoked two chickens and I used:

1 gallon water
3/4 C curing salt
3/4 C sugar

I smoked them for almost six hours on the Traeger until the internal temp was 170 degrees. They were a beautiful color and were as tender and moist as any smoked chicken I have ever had. But everyone agreed that they didn't have enough salt. I found the recipe above (and several similar) on the internet. The Tenderquick bag says to use 1 C per quart of water but sounds like way too much. I am thinking that next time I will just double it and see what happens, but I am curious if any of you have found a mixture you prefer. I suppose it boils down to a matter of taste, but we prefer a stronger flavor.

Keep in mind that these chickens only soaked in the brine for about five hours (I usually do them overnight) so that may have played a factor.

[YOhio]

Throw in a few tablespoons of a store-bought rub to give it additional salt and flavor. Famous Dave's poultry rub or one of the McCormick brand rubs will do the trick.

[Drunk Tank]

I am toying with an idea I saw for a salt bath chicken.


Rinse the bird well and do not pat dry. Then use Kosher salt and cover the entire bird well, inside as well if whole bird. Place into fridge for about an hour to an hour and a half. 1 1/2 seems better. Remove from fridge and rinse real well getting under the skin and inside if whole bird. Rinse well! Pat dry.

Apply your favorite rub. Be careful on your Rub, don't use one with much salt.

Let sit on counter for about 20 minutes or so and onto the Smoker/Grill, I cook mine at 325º-350º until 180º or so in the Thighs.

Again....Be careful on your Rub, don't use one with much salt.

[Jeff Lebowski]

That chicken suggestions sounds good (and easy). I have decided that I need to move beyond my favorite Traeger recipes and start trying more things. One of the things I want to try is more chicken recipes. I have good success thus far (but I need to start taking more photos).

You mentioned the jerk rub the other day. Any other preferences for chicken rub?

[Jeff Lebowski]

DT, I notice that you tend to split your chickens in half. What is the motivation?

[Drunk Tank]

I saw it done once on a forum, and decided it looked cool, so I did it. No real motivation. I think it allows the chicken to cook more even. I want to try to spatchcock a chicken.

[Coach McGuirk]

I want to try to spatchcock a chicken.

Can you carry a temple recommend after that?

[Jeff Lebowski]

I want to try to spatchcock a chicken.

[Drunk Tank]

Can you carry a temple recommend after that?

Lol!

Spatch, spatchcock, butterfly...its all the same.

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