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Guest
Guest
Thought I would share my mis-hap with the board. I was going to smoke ribs Sunday, and my wife decided she wanted chicken too. She goes to the store and comes home with a "Baking Hen".
It says on the wrapper it is good for baking, stewing, or fricassing(sp). I know that this is an older, fatter chicken, but I figure smoking is like baking, right? I cut in half and remove the breatbone as shown in the chicken chicken link on the board. I made a brine of one quart water, 1/4 cup kosher salt, 1/8 cup brown sugar, 1 tablespoon lemon pepper, and a splash of lemon juice. Brined for 2 1/2 hours, rinsed, put it on the smoker. Smoked at between 235 and 255 at the lid for 4 hours. Checked the thigh temp, 172?. Leg didn't seem loose in the joint, so I left for another 45 minutes. Started cutting it up, seemed really tough. Leg was inedible, breast marginally better. Seemed cooked as far as tempature goes. Put it in the oven at 300 for another 45 minutes, still no good. Threw it in the trash! Ribs were ok, so not a total loss. I'm blaming the type of chicken, does that seem reasonable? Or did I mess up in my technique. The only thing I could see is that I went too long and the thing was overcooked, but 4 hours shouldn't be too long, should it?
Thanks
Doug
Thanks
Doug
