I am going to give tomorrow a go at my first real smoke with my new bradley
I am going to do some leg quarters. Bone in skin on breast. And some country ribs. I am thinking some lemon pepper on the chicken as well as itailian seasoning and granulated garlic on both the chicken and ribs. If you have a better idea or good rub feel free to post it.

sounds very good so far. might add some heat in the way of ground habs even jalpenos if the habs have to much heat. I enjoy mixing picka pepper HOT SAUCE with a base and putting it on also. very tasty stuff not to be cornfused with picka pepper steak sauce by the same company at shooters hill jamaica..that ought to be tasty. crushed rosemary works well with yard byrd also. then you could add a little brown sug., paprika, cbp, oh what ever you like on yer meat I guess. It should be tasty for you..thats is what counts.

The next time you do chicken and I will bet soon, do try this brine. I smoked a 5.5 whole chicken a week ago with this and I added something that I never have before and I thought it was great......( lemon extract )


2 Gals. Water.... Reserve 2 Cups
2 Cups Kosher
1.5 Cups White Sugar
1.5 Cup Brown Sugar
1/3 Cup Molasses
1/4 Cup Worchester Sauce
1 Tbls. Lemon Extract


In a sauce pan heat 2 Cups to a low boil and add

2 Tbls. Course Black Pepper
1 Tbls. Dried Rosemary
1 Tbls. Dried Thyme
1 Tbls. Garlic powder
Let come back to a boil and turn down heat to simmer, simmer about 5 minutes, remove from heat and cover to let steep till cool.

Mix all the above in a sterile container and stir to dissolve completly. I like to make mine a day early and keep it in the fridge overnight before adding the poultry or you could cut back on the water and replace with ice cubes.

I like to brine whole birds for 12 hours. And this recipe could be cut in half for doing chicken parts. just be sure to keep the meat covered with the brine. After brineing just a quick rinse, a pat dry, then a little coating of olive oil and your favorite rub will do the trick.

I am glad that lemon extract Idea popped in my head it went compleatly to the bone along with all the seasonings and was not overpowering. If you give it try, let me know what ya think.
LEE

You will have to pick your own rub. I would brine your breasts for 5 hours.

I am going to give tomorrow a go at my first real smoke with my new bradley


Prolly a bit late..but you have just qualified for samples of Texas-Hunter's Beef Rub and my All Purpose But Made for Ribs Rub FREE ... PM either of us with your address.

And post some PIX of yer smoke! MMM!

Lee is right, next time brine your birds, once you try it you never want to make yardbird any other way.

When I pick a rub, I weigh a lot of things one of those being the wood I am going to use. For example, sometimes on ribs, if I am smokin' with the JD oak chips, I just use CBP and kosher salt...

You sound like you have a great smoke planned, make sure you take pix and post the results!
Happy Smokes!

I end up brining it. I did 4 wole chicken breast about 5 leg quarters. and some country ribs. There was still room left. I end up with the bradley digital smoker. Sucks the stainless is in fact plastic painted. :noidea::noidea::noidea:
It is smoking right now. My nieghboor who smokeds every things was speechless about the bradley one just said boyt hat is nice 5 times. The other said boy the smells good about 5 times poi-nts I will post some end pics i did not get any before it hit the smoke.
Lee is right, next time brine your birds, once you try it you never want to make yardbird any other way.

When I pick a rub, I weigh a lot of things one of those being the wood I am going to use. For example, sometimes on ribs, if I am smokin' with the JD oak chips, I just use CBP and kosher salt...

You sound like you have a great smoke planned, make sure you take pix and post the results!
Happy Smokes!

Kewl... Glad it worked out... Looking forward to the Q-shots..