Smoking a Bourbon Red - Need Suggestions - Updated w/ Pics Page 2!

[bigredfeather]

I have a 9 pound hen that I raised that I am wanting to smoke in my cabinet smoker. I've never done it before, so looking for any suggetions.

Thanks.

 

[TomG]

Brine first, slice and smoke. Should be awesome! Thanks for the idea, I'll try smoking some bird.

 

[Oregon Blues]

The cabinet smoker didn't come with directions?

 

[ShadyHoller]

We love smoked turkey. I use an old-school, offset fire-box smoker, and we burn apple wood or pear wood or alder. What TomG said: brine first. That's essential. The brine starts a physical change in the muscle that prevents it from becoming so dry and stringy after hours in the smoker.

Here's a good intro on bringing: http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
(My apologies to folks who have seen me post that same link before - I know I'm being repetitive, but I think it's helpful)

We quarter the legs and breast fillets off the carcass, then brine, then smoke. The rest of the carcass becomes stock for a soup.

Here's one tip we have had good success with: smoke the bird for two or three hours, then move it to the oven to finish it off. That way, it gets a nice light smoked flavor, and doesn't get overly smoked or that dried out leathery skin that a whole day in the smoker can do.

 

[bigredfeather]

Quote:
Thanks ShadyHoller, this is exactly what I was wanting to know. Would you still quarter it with it only being 9 pounds? If so, probably wouldn't take too long.

 

[bairo]

one more time.... Brine First !

 

[bigredfeather]

Quote:
I just finished reading the link Shady posted and came back and saw this. I brined the two turkeys that I roasted for Thanksgiving. I used salt, brown sugar, lemons, oranges, and fresh rosemary and thyme in my brine. They turned out great. It was the first time we had heritage turkey, and I can tell you I will be doing them again next year. So should I use the same brine for this bird?

 

[geepy]

Made my first turkey sausage, aged and added seasoning. Turned out great.

 

[galanie]

Mother used to smoke turkey in her barbeque pit with an electric rotisserie and didn't brine first. They were not extremely tender but they were still darned good!

 

[flowergirl60]

I thought you were talking about a cigar. LOL! Shows I don't know anything about meat birds.