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:
In the FEC-100 with my new AMNTS.
Half a chicken with a sweet tater and smoked greens.
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!!!
Lemon Pepper Chicken in a Sack
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- Jarhead
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Lemon Pepper Chicken in a Sack
"Gunny"
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
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
- ChileFarmer
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Re: Lemon Pepper Chicken in a Sack
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
What kind of smoke? CF
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
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Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- Jarhead
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Re: Lemon Pepper Chicken in a Sack
Thanks CF, I used Hickory.
"Gunny"
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
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
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Re: Lemon Pepper Chicken in a Sack
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 !!!
By the way that goat reciepe was awesome tweaked it a little everybody said it tasted like moist tender chicken !!!
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Re: Lemon Pepper Chicken in a Sack
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
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"
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
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
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Re: Lemon Pepper Chicken in a Sack
Thanks Gunny
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Re: Lemon Pepper Chicken in a Sack
Looks great Gunny I am going to try it and the sweet potato this weekend.
Ronnie
Ronnie
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Re: Lemon Pepper Chicken in a Sack
Thanks Ronnie.
Take pics and let me know how it turned out.
Good luck.
Take pics and let me know how it turned out.
Good luck.
"Gunny"
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
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
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- Pilgrim
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Re: Lemon Pepper Chicken in a Sack
I just can't wait to taste this chicken. Thanks for sharing.
Jarhead wrote: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:
In the FEC-100 with my new AMNTS.
Half a chicken with a sweet tater and smoked greens.
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 Online
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!!!
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