Lemon Pepper Chicken in a Sack

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Lemon Pepper Chicken in a Sack

Postby Jarhead » Mon Jul 16, 2012 5:56 pm

Got this idea from CF in a prior post. http://www.texasbbqforum.com/viewtopic.php?f=47&t=18144
Thanks CF, but I'm gonna add a twist to it.

The brine:
Image

In the FEC-100 with my new AMNTS.
Image
Image

Half a chicken with a sweet tater and smoked greens.
Image

Curing Brine

For every 1 gallon of water, add:

1/2 cup Kosher Salt
1 cup Granulated Sugar
1 cup Brown Sugar
1/4 cup Lemon Peel Granules
1/4 cup Cracked Black Pepper
1 Tbsp Red Pepper Flakes (optional)
1 Tbsp Cure #1

Stir thoroughly until clear amber color, pour over meat.

Weight down with a partially filled 1 qt or 1 gal. Ziploc bag or bags to keep meat immersed. I use a frozen 1 gallon jug of water.

Curing times vary, but generally overnight for pieces and 24 hours for whole chickens.

Rinse and pat dry.
Apply softened butter under the skin. (optional)

For the Chicken:
Smoker temp will be around 225° - 235°.
Baste with a mix of butter, Lemon Pepper (No Salt preferred) and Ground Red Pepper (optional)
Internal Temp in the breast will be 160°, thigh will be 170° or thereabouts when done.

Melt in your mouth skin. I'll never smoke chicken any other way now.
Thanks for lookin'. Enjoy!!!
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby ChileFarmer » Mon Jul 16, 2012 6:10 pm

Gunny, nothing but nice. I to think that is about the best chicken I have ever eaten. I think if one wanted dryer skin, let chicken sit overnight in the frig after coming out of the brine. The skin would be dryer, but might not hold smoke as well. love the sweetpotato idea.
What kind of smoke? CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby Jarhead » Mon Jul 16, 2012 6:16 pm

Thanks CF, I used Hickory.
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
Bigunsbbq
Rustler
Posts: 177
Joined: Sat Sep 29, 2012 4:02 pm
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby Bigunsbbq » Thu Oct 11, 2012 11:30 am

Hey gunny, what kind of sack is that chicken in ? Want to try that in my Masterbuilt smoker ! Thanks , Bigun
By the way that goat reciepe was awesome tweaked it a little everybody said it tasted like moist tender chicken !!!
User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby Jarhead » Thu Oct 11, 2012 1:30 pm

Hey thanks Bigun, glad your goat went over good.
The bag is a cotton ham sack that I got from Butcher & Packer.
If you plan on making some extra Christmas Cash on the side, I'd get the 100 pack. It's a whole lot cheaper per unit.
Turkeys, hams, loins and chuckies will work good in em too.
That's all that I've tried. They all came out beautiful.
http://www.butcher-packer.com/index.php?main_page=index&cPath=22_78
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
Bigunsbbq
Rustler
Posts: 177
Joined: Sat Sep 29, 2012 4:02 pm
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby Bigunsbbq » Thu Oct 11, 2012 1:52 pm

Thanks Gunny
User avatar
RGACAT
Pilgrim
Posts: 10
Joined: Sun Dec 04, 2011 9:08 am
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby RGACAT » Fri Oct 12, 2012 6:37 am

Looks great Gunny I am going to try it and the sweet potato this weekend.
Ronnie :salut:
User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Re: Lemon Pepper Chicken in a Sack

Postby Jarhead » Fri Oct 12, 2012 9:58 am

Thanks Ronnie.
Take pics and let me know how it turned out.
Good luck.
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest