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Yesterdays Smoking

janschutz

janschutz

Corn Hauler
Smoked 6 chickens yesterday for four hours with a combination of oak and Apple.
<img src="http://www.stangfix.com/testforum/gallery/10/468-160712083346-101631611.jpeg" />
<img src="http://www.stangfix.com/testforum/gallery/10/468-160712083349-101652328.jpeg" />
<img src="http://www.stangfix.com/testforum/gallery/10/468-160712083355-101662057.jpeg" />

Also smoked a bunch of habanero peppers. They are now in the dehydrator and when dry, I will grind the up for my own chipotle powder.
 
&quot;Grabber70Mach&quot; said:
Looks good, when can I expect my sample to arrive. :-X. One question I thought chipotle was smoked jalapenos?
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Come on over, there was plenty leftover. Chipotle is made of smoked peppers which can include red jalapenos, Serranos, or habaneros. I prefer mine as hot as I can get it.
 
I gotta question if my mouth could stop watering. Did you bast those with anything? Or is that just the juice of the chicken? Those look awesome and it looks like that might be next on the menu for us when we get back this weekend.
 
Re: Re: Yesterdays Smoking

&quot;janschutz&quot; said:
Come on over, there was plenty leftover. Chipotle is made of smoked peppers which can include red jalapenos, Serranos, or habaneros. I prefer mine as hot as I can get it.
Click to expand...

Got it, Thanks for the clarification.
 
No basting, just the juice of the chicken in the pans. Smoked at 225 for 4 hours and we had very tender and juicy meat. After removing all the meat from the bones, we boiled the bones in water and made 2 gallons of smoked chicken broth for later cooking.

We also canned 6 quarts of this smoked chicken for later consumption. The smoked chicken hold it's flavor nicely. We had some last week that we canned in 2009 and it still was great.
 
Smoking a chicken is going to be one of my next projects. Yours look fantastic. What was the internal temp?


TapaYakin' from my iPhone
 
180 to 185, I like to smoke them in a pan, breast down. To me, it seems to keep the breast more moist. Plus I get enough juice in the pan to make some great broth. Do not forget to biol the bone to make more broth!
 
Yesterday I smoked a 12 lb turkey and a Brisket (just the burnt end). I put a layer of butter between the skin and breast. It came out great. Used Oak and Hickory. Took about 6.5 hours to get it done.

<img src="http://www.stangfix.com/testforum/gallery/10/468-221012113316-104932138.jpeg" />

This is the first time I did the "burnt end". I'm used to the whole brisket taking about 12 hours but the burnt end was overdone in 6.5 hours. Still tasted great, just need a little sauce since it was dry!

<img src="http://www.stangfix.com/testforum/gallery/10/468-221012113312-104921280.jpeg" />
 
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