Smoked out

[fabvsix]

It all started on Wednesday of last week....
Cleared the refrig
Made the brine
Split whole chickens
Put chickens in the brine for 48 hours
Started smoking them at 3 p.m. Friday afternoon. Ready by 5:30 thanks to my Pitts and Spitts Smoker ! Simply the BEST money can buy.... :banana: :smoke: :smoke: :thmbsp:

[Celt]

Damn! You made me drool on the keyboard! :D

[fabvsix]

I highly recommend the cook book shown ! Page 63 for the BEST brine I've made....

[thedelihaus]

It's 10 at night, and this has made me hungry!

A few questions if youdon't mind-


1) At what temp were you smoking theswe to have 'em ready in 2 1/2 hours?

2) How about a pic or two of the rig? This Pitts and Spitts Smoker sounds nice- I'd like to see photos!

3) Any chance of reprinting the brine recipe out of this book 'till I land my own copy of it?

Thanks!

[fabvsix]

I'd be happy to get you the info....

One of the secrets of the Pitts and Spitts smokers is it reduces the cooking time against other brands.....
Here is a picture of my set up:
24X36 Smoker with warmer. I was so impressed with the final product I custom ordered a Griller.
Temp for the chicken was steady at 225 degrees, I used apple wood to influence the flavor of the meat. Becareful as this is where folks fook up. They simply put too much wood and for too long. I apply the wood for the first 30 minutes of smoking.
Brine:
Menu for tonight:



‘Texas Brine Chicken” from Legends of Texas Barbecue “cook book” by Robb Walsh (yum yum)



(History:

Brining and curing are old meat market tricks for improving the flavor of smoked meats. Brining a chicken or a pork loin before barbecuing it is easy, and it makes a huge difference in the juiciness of the meat.

Simple Brine for ONE whole chicken:

8 cups of WARM water

½ cup of Sea salt

2 tablespoons hot-pepper sauce (tabasco is best or caynne pepper)

1 tablespoon ground black pepper

1 tablespoon poultry seasoning

1 can beer (Yah)

1 whole fryer, 3 to 4 pounds

Dry rub (Tony’s, black pepper, salt)

3 cups of Wishbone Italian Dressing (for basting – do every hour when smoking)

225 degrees for about 2-3 hours…)



Marinated Sirloin Tri-Tip



Elaine’s White Rice



Steamed veggies

My other consideration was a smoker from : www.kamado.com
or visit: www.pittsandspitts.com

Let me know if you have any other questions!

[thedelihaus]

Thank you for the recipe.

I've got two books, possibly three/four, to recommend to you.

Firstly, "Dinosaur Bar-B-Que: An American Roadhouse"

http://www.amazon.com/gp/product/1580082653/002-0067725-9303218?v=glance&n=283155

This is an upstate NY joint that my main competition, my friend John, got for me to "catch up" with. He claims the restaurant that produced this book makes the best hot wings in the world.

Secondly, there's "The Thrill of the Grill", from an east coast Boston restaurant, the East Coast Grill.

http://www.amazon.com/gp/product/0688088325/002-0067725-9303218?v=glance&n=283155

http://www.eastcoastgrill.net/main/store.htm

The best food I've ever, EVER eaten. I will go out on a limb and say "License to Grill" is their second best offering, followed closely by "Let The Flames Begin"

By the way, I started "smoking" last year. I was doing ribs. By the third rib BBQ, I had folk nearly weeping with joy. The first two times, I'm sure it was just plain old weeping...

Thanks again!

Oh, and here's the home pages of those two retaaurants...

http://www.dinosaurbarbque.com/

http://www.eastcoastgrill.net/

[fabvsix]

Thanks I'll check those cook books out!
Stay in touch!

[BeerCan]

fabvsix
have you ever had problems with the cowboy lump? I got 2 bags once, one had a lot of foriegn stuff in it and both burned way to fast. I ended up going with wicked good comp blend but recently found it has been discontinued (damn). Thinking about trying one of the extruded brands of lump -- any opinions?

Love the pits and spits!

[fabvsix]

BeerCan:
Yes it does burn quicker than the brand I prefer from Barbeque Galore a California chain store. Not sure if they are nationwide or not. Problem is they are too far for me to drive with traffic these days. I also use Oak or Pecan logs I buy from Pitts and Spitts....Yes shipping is expensive but the logs are cut to fit my smoker. Also I think it has to do with the smokers as well....

go to their web site at www.bbqgalore.com

Hope this helps !

[fabvsix]

Check out this link to some of their FINEST custom built smokers!
One day I have one of those mean machines!

http://www.pittsandspitts.com/section_gallery.asp?gallery=25#

[fabvsix]

Back by popular demand, I'll be hosting a small but special dinner for my special friends tomorrow eveing. They requested my "Texas Brined Smoked Chicken". :banana: 6 whole chickens split in half are soaking in the brine till tomorrow at 2 p.m. to get them smoken ! :smoke:

[thedelihaus]

Back by popular demand, I'll be hosting a small but special dinner for my special friends tomorrow eveing. They requested my "Texas Brined Smoked Chicken". :banana: 6 whole chickens split in half are soaking in the brine till tomorrow at 2 p.m. to get them smoken ! :smoke:

Dang- I won't be able to make it in time- gotta give this boston boy a 5-day heads-up! :D

[thedelihaus]

fabvsix
have you ever had problems with the cowboy lump? I got 2 bags once, one had a lot of foriegn stuff in it and both burned way to fast. I ended up going with wicked good comp blend but recently found it has been discontinued (damn). Thinking about trying one of the extruded brands of lump -- any opinions?

Love the pits and spits!

I've used the cowboy lump- 'tis my favorite, but it burns different than briquettes- I think it burns hotter, burns faster, lights a bit slower, and isn't as even.

But I use and prefer it anyway!

I've discussed with many a folk who are using briquettes, and lighter fluid. As for the lighter fluid, they say after 15 minutes the fluid is burned off, so no chemical residue is left. Nonetheless, I use a charcoal chimney with good results.

As for the briquettes, they do seem to me to burn more even and consistant than lump, making it easier to cook, and they tell me there's no added chemical issue, but I still wonder about the last part.

As I said, I still use the lump most often.

[BeerCan]

thedelihaus,
I always use my chimney and always try to use lump. Mostly because of reasons you alluded to(o). Lighter fluid is a big no-no for me. I don't care if it burns off it smells nasty and the chimney works better. I don't like briqs because most of them contain coal, it may just be me but I rather just use wood.

I am about to order some kamado coconut lump. If anyone in the tampa area wants to get in on the buy shoot me a PM.

being in Boston you should be able to find some wicked good http://www.wickedgoodcharcoal.com/