Chicken Coop Chatter©
With Holidays and Special Occasions, it reminds me to mention the Sagitta chickens. They reach a weight of 10 to 12 pounds. A nice size for an average Family meal since they are the size of a small turkey when they reach full weight. The sagitta reach a good table weight by 12 weeks. An option for those that are not great turkey or red meat lovers.
I like to cook the chickens in the outdoor smoker. It may take a little longer in the smoker, but the meat is superbly moist, with a flavor that can't be matched in the oven. My favorite brine is 1 gallon Water, 1/2 cup kosher or sea salt, 1 cup brown sugar, poultry seasoning to taste or other seasoning of your choice. I put the whole dressed chicken into the brine for 4 hours or more. You can soak in brine overnight in the refrigerator. I do not always inject brine into the flesh, however it does help to inject so the flavor is throughout the meat. You can rinse the brine from the meat if you prefer, and adjust your brine to meat your own dietary needs. There are a variety of brine formulas you can use, and a large variety of meat rubs and seasonings or create your own.
When the meat has fully marinated, place your wood chips in a pan of water to soak about an hour. Preheat your smoker. I place the brined chicken into a disposable roasting pan, baste with the brine, cover with aluminum foil for the first couple of hours of smoking. I baste the meat every 1/2 hour up to the last 1/2 hour of smoking time. If you want a crisper skin , you can leave uncovered the last 1/2 hour of the smoking process.
Typically I use fruit woods for my smoking chips, for a mellow smokey flavor. I soak the chips in hot water to absorb as much water as possible before placing in the smoker. Set the smoker to medium, and check the temperature periodically to be sure it isn't too hot or too cold. I prefer to smoke the meat slowly, so my average temperature throughout the smoking process is 300-325 degrees. Adjust the setting either up or down. I do not add more smoking chips when the initial tray has turned to charcoal, but those that prefer a stronger smoked flavor can add more chips at any time or used dry chips rather than moist. I smoke the chicken for no less than 3 hours or when the core temperature reaches 165 degrees in the thickest part of the meat. This indicates it has cooked and smoked clear through. You will want a meat thermometer when smoking meat to make sure it is thoroughly cooked.
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