Poultry on Pellet Grill

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OldUsedParts
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Poultry on Pellet Grill

Postby OldUsedParts » Fri Apr 29, 2016 10:53 am

Anyone got a good "juicy" recipe for doing a young 6.5 # sheekan on a Pellet Grill ??? I usually do beer can birds over charcoal on the ECB but I'm wanting to use the Pelletizer this time. Thanks in Advance :tup:
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Re: Poultry on Pellet Grill

Postby BluDawg » Fri Apr 29, 2016 11:55 am

Brine it( see below) oil the skin, rub it and cook it at at 200 for two hrs to up the smoke flavor then crank it up to 400 to finish

Blu's Bird Brine

1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl Louisiana style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rinse air dry in the refer for 4 hrs to over night.

BBQ Chicken Rub
Morton salt Co
Ingredients
4 Tbsp Morton ® Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Garlic Powder
½ tsp Cayenne Pepper
2 Tbsp Brown Sugar
3 Tbsp Paprika
1 Tbsp Chili Powder
Directions MIX all ingredients in a bowl.
RUB seasoning onto meat, 2-3 Tablespoons per pound of chicken or as desired.
BAKE, BROIL or GRILL as preferred.
STORE remaining rub mixture in airtight container.
Never met a cow I didn't like with a little salt and pepper.
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Re: Poultry on Pellet Grill

Postby Finatic » Fri Apr 29, 2016 12:22 pm

I would definitely recommend brining it or injecting it (if you don't want the skin to be rubbery). Here's my bird brine:

Chicken Brine- 4-6 lbs. of chicken
1 pint (or 2 cups) chicken & garlic broth
1 pint (or 2 cups) water
¼ cup Kosher salt
1/4 cup brown sugar
Juice from 2 lemons

Brine the bird (fully submerged in the brine) for 8 hours. You this brine as an injection too. If you inject let it marinate in the injection for several hours. This is where you'll get most of your flavor. The seasoning (of your choice) will not have much impact on a whole bird.

If you inject don't pierce the skin.

I cook my whole birds at about 325. Depending on the size they are usually done in 1 hour 15 minutes.

Let us know how it turns out.
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Re: Poultry on Pellet Grill

Postby Okie Sawbones » Fri Apr 29, 2016 1:23 pm

That's a big chicken. I'd inject it, spatchcock it, rub it with your favorite rub, and cook at 350F until the breast is 165F.
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Re: Poultry on Pellet Grill

Postby OldUsedParts » Fri Apr 29, 2016 2:10 pm

thanks, Gents, I may have to toss a coin with so many suggestions. Brining would be new to me also. I'll let Y'all know what I decide on this Bird and thanks again. :salut:
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Re: Poultry on Pellet Grill

Postby spacetrucker » Fri Apr 29, 2016 4:10 pm

better late than never,....
use the brine of your choice, and get either bone in or boneless skinless chicken breasts, brine for about one hour or hour and a half, then rinse, rinse, rinse, and rinse again..
season with your favorite seasoning, and cook to an internal temp of 155, this is still on the rare side, then jack the heat up to about 300 to 350, in a small pan or the microwave warm your choice of apple jelly or your favorite pepper jelly so that it is just liquefied, brush on liberally after the skin crisps (usually about 15 minutes) and the internal temp hit 160 degrees, after brushing on the jelly sprinkle some chopped pecans on top....
Pecan crusted chick1.JPG
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Re: Poultry on Pellet Grill

Postby OldUsedParts » Fri Apr 29, 2016 5:27 pm

OldUsedParts wrote: a young 6.5 # sheekan on a Pellet Grill ???

^^^^^^^^^^^^^^^^^^^
Psssst, spacetrucker :laughing7: :D :lol:

thanks for the Recipe :tup:
OUP

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Re: Poultry on Pellet Grill

Postby spacetrucker » Fri Apr 29, 2016 6:53 pm

I saw that, and although like I posted late to the party, but wanted to give you some ideas, that apple jelly or jalapeño works wonders on top of your seasoning... :D
Good Cue to ya..
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Re: Poultry on Pellet Grill

Postby OldUsedParts » Fri Apr 29, 2016 8:21 pm

I figgered that but I thought I'd yank on yer leg a little :laughing7: Suckle Busters Jalapeno Jelly :texas: should just be the ticket for that recipe and I WILL BE testing it soon - - - of course Texas Pecans can't hurt a thing so we'll be Lone Star'n :texas: some chicken chests ala spacetrucker
OUP

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Re: Poultry on Pellet Grill

Postby spacetrucker » Sat Apr 30, 2016 8:35 pm

I think you'll like them, especially with the pepper jelly, if it is too hot for your wife, use the apple jelly, if the apple jelly is not hot enough for you, sprinkle some crushed red pepper flakes on the ones for you, to add a little extra zip....
good deal on the leg pullin... the beauty of the pellet cooker is the variable temperature and the accuracy of the cook, it is essentially as accurate as your kitchen oven only it uses wood for fuel. Meat cooked over wood has a better taste as far as I am concerned, but it is not worth all the trouble and extra effort not to mention the wood pile mess and the problems that come with it, I'm getting lazy in my old age, some $$ and ups shows up with my wood, no ash to speak of, open a bag and load the smoker :pig:
Good Cue to ya..
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Re: Poultry on Pellet Grill

Postby OldUsedParts » Sun May 01, 2016 12:51 pm

Just finished the Bird on the Pellet and I am pleased with the cook time, taste and moisture. :tup:
I brined it overnight with a mixture of Blu's and Fin's recipes and used some of the Rub I had in the house that needs to be used. The "only" thing I would do differently next time is to ignore the Wiffy and include some heat spices which I left out entirely this time per her request. When I use the leftovers the heat will be added to my portion.

Cooked it for an hour on Smoke (140 to 150) with the Amazn flat in the bottom of the Grill under the drip pan - - - I like that real well.
IMG_0001.JPG


After the first hour I increased it to 250 for an hour and then finished it at 350 the last hour.
IMG_0002.JPG


Returned to grill and pulled it at 165
OUP

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Re: Poultry on Pellet Grill

Postby Finatic » Sun May 01, 2016 1:55 pm

That's looks great OUP! :salut:

Glad it turned out. I agree on the spice. I like a little heat too. :lol:
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Re: Poultry on Pellet Grill

Postby OldUsedParts » Sun May 01, 2016 3:40 pm

thanks, Fin, and thanks for your help :salut:
OUP

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Re: Poultry on Pellet Grill

Postby Okie Sawbones » Sun May 01, 2016 8:07 pm

:cheers: :chef:
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Re: Poultry on Pellet Grill

Postby Swamp Donkeyz BBQ » Mon May 02, 2016 5:27 am

Nice!

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