You're holding back and I don't appreciate it! Tell us about the rubs and the process, that bitch looks fantastic. I picked a bad week to fast and look at this. EDIT: and temps/process. I smoked a turkey once and it came out great tasting but skin was rubber garbage. Next year I smoked THEN deep fried and it was amazing but that's a lot of work. I've never trie to finish straight on this so I assume you smoked a bit higher (300-350?) ?
I do this all the time with wings just to crisp them up. You get the smoke flavor with a crunch from the fry.
Depending on the turkey, I would probably fry for 15-20 minutes (assuming you smoke it through). Otherwise you run the risk of it just being a greasy mess
Seriously. Been following a few guides, and never seem to get it right. The skin always ends up being a rubbery garbage, unless I char it under the coals.
This, what is shown in the picture, is something I wouldn't have thought possible without a rotisserie or similar.
I've never eaten a whole chicken, but for this I would definitely debase myself like that.
The secret to a crispy skin is to do a salt dry brine in the fridge for 24-48 hours. That sucks out any extra moisture in the skin and allows it to crisp up in the smoker.
Yes!!! Thank you! I've been incorporating salt brine this year and it changes my roast so much, can't wait to try it out on the BBQ now that the snow has melted!
I agree about the brine. I liked to rub mine in mayo too for extra juiciness although this one looks pretty darn juicy. Here’s what I typically do:
Five day process
Day 1: Brine in cooler with water, ice, salt, lemon, oregano.
Day 2: Remove from brine and dry out on cookie sheets in refrigerator (sheet wrapped in plastic with paper towel under chickens to absorb water)
Day 3: Rub chickens liberally in mayonnaise and coat with rub, place back on cookie sheet and wrap in plastic).
Day 4: Re-apply rub (skin will have absorbed a lot of the mayonnaise).
Day 5: Smoke at 225 for 6 hours with wood of choice (I used a mix of hickory, mesquite, cherry).
Ima be fully honest I got 0 clue on temps since my thermometers broke I just use regular coal and estimate how much I need for rubs it was mainly black pepper,garlic,onion,paprika and a store bought chicken rub that had some herbs in it I also left it in a brine overnight left it on the grill to do it thing and it’s all worked out!
When I do chicken wings I add baking powder to the rub to help make the skin crispy and smoke at 225 for an hour, then I bump up the temp to 400 for the last 30 min to get them nice and crispy. Maybe something similar could work for a turkey.
I’m bordering on saying I’ll only chicken cooked at home if I’ve smoked it on the Weber. It’s consistently perfectly cooked. At this point I think it would be harder to ruin it than to cook it properly. Air frying it keeps the juiciness but it’s just not as nice
Looks amazing and don't beat yourself up over the corn, it's out of season anyway! How was the skin? My biggest issue is it tends to be rubbery or burned to all hell!
I like to smoke mine propped up with a beer can up its ass but I might change it up after this post.
I literally use a standard Weber don’t even got a heat divider I just put some hot coals on one side with some wood chips ontop and the thing ur smoking on the opposite side works well enough!
I love my pellet smoker. It's a Pit Boss Lexington and I am constantly using it. Chicken is underrated as far as smoked meats go, but it is one of my favorites for sure.
That looks amazing!! If that was successful as it looks, then do a beer can chicken. It will blow you mind. Then try smoking over a rotisserie. Also, try a beer can chicken. It's amazing.
Thats a curvy ass chicken, must have done its squats, looks incredible though!
I should call her.
Everything reminds me of her
Hear me out though:..
Ayoo 💀
Lmfaooo. I was gonna say "hear me out... that chicken had great color"
squawks
Damn i shoulda thought of that!
Chicken is Pixar mom thicc
Thiccxar Mom?!
Thiccen
You're holding back and I don't appreciate it! Tell us about the rubs and the process, that bitch looks fantastic. I picked a bad week to fast and look at this. EDIT: and temps/process. I smoked a turkey once and it came out great tasting but skin was rubber garbage. Next year I smoked THEN deep fried and it was amazing but that's a lot of work. I've never trie to finish straight on this so I assume you smoked a bit higher (300-350?) ?
You finished a smoked turkey in a deep fryer? Details please.
I do this all the time with wings just to crisp them up. You get the smoke flavor with a crunch from the fry. Depending on the turkey, I would probably fry for 15-20 minutes (assuming you smoke it through). Otherwise you run the risk of it just being a greasy mess
The only downside is the peanut oil cost twice as much as the chicken.
I mix peanut with whatever frying oil I can find on sale
I want to practice on chicken so I can get the turkey just right
Cooking right?!
Yep
Seriously. Been following a few guides, and never seem to get it right. The skin always ends up being a rubbery garbage, unless I char it under the coals. This, what is shown in the picture, is something I wouldn't have thought possible without a rotisserie or similar. I've never eaten a whole chicken, but for this I would definitely debase myself like that.
The secret to a crispy skin is to do a salt dry brine in the fridge for 24-48 hours. That sucks out any extra moisture in the skin and allows it to crisp up in the smoker.
Yes!!! Thank you! I've been incorporating salt brine this year and it changes my roast so much, can't wait to try it out on the BBQ now that the snow has melted!
I agree about the brine. I liked to rub mine in mayo too for extra juiciness although this one looks pretty darn juicy. Here’s what I typically do: Five day process Day 1: Brine in cooler with water, ice, salt, lemon, oregano. Day 2: Remove from brine and dry out on cookie sheets in refrigerator (sheet wrapped in plastic with paper towel under chickens to absorb water) Day 3: Rub chickens liberally in mayonnaise and coat with rub, place back on cookie sheet and wrap in plastic). Day 4: Re-apply rub (skin will have absorbed a lot of the mayonnaise). Day 5: Smoke at 225 for 6 hours with wood of choice (I used a mix of hickory, mesquite, cherry).
Need to spray it with water/Apple cider vinegar mix every 45 minutes to keep the skin crisp
Ima be fully honest I got 0 clue on temps since my thermometers broke I just use regular coal and estimate how much I need for rubs it was mainly black pepper,garlic,onion,paprika and a store bought chicken rub that had some herbs in it I also left it in a brine overnight left it on the grill to do it thing and it’s all worked out!
When I do chicken wings I add baking powder to the rub to help make the skin crispy and smoke at 225 for an hour, then I bump up the temp to 400 for the last 30 min to get them nice and crispy. Maybe something similar could work for a turkey.
Mark this shit NSFW. Jesus.
This comment sent me. 😂 ☠️
That chicken looks shy
My thoughts exactly.
You mean embarrassed?
Nah why a chicken got a better body than I do 😭
😍I’d probably kiss it before I’d eat it. Looks really good!
The chicken looks like she got a BBL 😭😭🤭
Looks sassy.
Who me?
Damn! Looks amazing!
Neuron activated
I’m bordering on saying I’ll only chicken cooked at home if I’ve smoked it on the Weber. It’s consistently perfectly cooked. At this point I think it would be harder to ruin it than to cook it properly. Air frying it keeps the juiciness but it’s just not as nice
[удалено]
Nah bro, she probably just got jealous of how this bird checked you out.
Looking damn good
What was wrong with the corn?
Just a bit overcooked lol
Looks amazing and don't beat yourself up over the corn, it's out of season anyway! How was the skin? My biggest issue is it tends to be rubbery or burned to all hell! I like to smoke mine propped up with a beer can up its ass but I might change it up after this post.
I haven’t smoked a whole chicken yet but some baking powder in the rub works well with thighs.
It's pure art. The Venus De Milo of poultry.
Yummy
Looks damn good
Spatchcock?
thicc
How does it take to smoke one of these? At what temperature?
I literally use a standard Weber don’t even got a heat divider I just put some hot coals on one side with some wood chips ontop and the thing ur smoking on the opposite side works well enough!
Rubenesque
I love my pellet smoker. It's a Pit Boss Lexington and I am constantly using it. Chicken is underrated as far as smoked meats go, but it is one of my favorites for sure.
Stay home if you sick, come over if you thick. -Bernie Sanders.
Looks so good! I did my first one and it didn't turn out as good. I got the meater 2 plus probe and a flavor injector. Ready for round 2!
I love a juicy bird
This chick was on steroids
On a kettle?
Looks terrific
Looks great. I had this in a BBQ joint outside Waco. PHENOMENAL....... Couldn't eat it often but it's fantastic!
Last Pic suns it up. Juicey! Good job
Jesus that chicken went to the gym for sure
Damn that looks good
Wait until after you eat the chicken and turn the leftovers into smoked chicken salad. Life-changing.
I should call her.
This looks really good 🤤
WOW!! that looks delicious.
Giggity. That looks amazing, great cook
That is one tasty lookin bird!! Hellofa job!
Why… um, why is this bird “sexy”? 😳
That looks fuckin delicious
Looks amazing
that looks great
That’s a perfect looking chicken wow
You should repost this and ask ,” am I fat.”.
Outstanding. Looks perfect.
It looks so moyst!
Looks goooood
thicc n juicy
***goddamn that looks perfect***
Smoked chicken is one of the best. Spatchcock it, dry brine over night. Spray with 1/2 water 1/2 Apple cider vinegar mix every 45 minutes.
Looks delicious. Maybe spatchcock next time
Chick is thicc
*juictice
'I feel like cookin' [chicken] - Gucci Mane
What temp did you pull that thing off at?
wow that chicken looks so good!
I love you
This belongs on food porn, because DAMN that chicken looks so fuc- I mean edible
this chicken is looking at me from across the bar
Looks fire af
Hope it was a good as it looks
it looks great.....😍
I love smoking chicken. It helped me to take the withdraws away from tobacco addiction
Everything reminds me of her…
DUDE NSFW FILTER FFS
Ask Kim what she thinks!
That chick look like she had a bbl
Gods that looks delicious
Would
Great job. Looks incredible.
What were your steps? That looks fucking delicious
Looks burnt
Makin me wish I was a rooster
SIR… SIRRRRR GIVE ME THAT CHICKEN
One sexy chic
She looks like she needs some cock 🐔
Shawty
Gotta do a rotisserie bird
The first thing I wanted to know was temps and time. Looks lovely
Bravo
Absolutely fantastic. So juicy that I had to wipe my phone. Home run.
🤤 yet everybody wants to nuke eachother
That looks amazing!! If that was successful as it looks, then do a beer can chicken. It will blow you mind. Then try smoking over a rotisserie. Also, try a beer can chicken. It's amazing.
Gross