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Original Q, Issue #040- blog, review
March 02, 2011

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Visitors Helping Each Other
*still workin' on it ...

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

Visitors Helping Each Other

In the Original-Q Ezine a couple of months ago, I answered a question from Doug about brining and smoking a chicken. I have since received some additional advice from Kevin.

Included is the original question, my answer and Kevin's comments for you here. (Maybe I need to start a forum?)

Its been a few months from our last letter. Want to smoke a chicken, like many fish I've smoked. Have three smokers, gas, luhrJensen front loader and big one that can hold maybe 40 butts, its very cool. The stainless is more cooker smoker. Would you use this one, and smoke chicken at about 250? And would you have a good brine? Thanks for your help in advance.

Regards, Doug


Good to hear from you again Doug.

I would use the smoker that you have the most control of the heat. Maintaining a constant temperature is about as important as anything else.

You have the option of slow smoking chicken at 225/250 just like beef or pork. You can't go wrong with that. But... since it's chicken, you could also smoke it at a higher temperature, like 275/325. The chicken can handle being cooked faster and still come out juicy and tender.

Just don't overcook it. That is probably the most common mistake made. Either way you decide, pull it off when the internal temperature of the breast reaches 165.

For the brine I would say to use 1 gallon of water with 1 cup of Kosher salt and 1 cup of sugar. You can also add any extras you wish to that.

Brine for about 4 hours, rinse and apply your favorite rub. Smoke for an hour or an hour and a half with the breast side down. Then turn it over and smoke until it gets to temperature.

Hope it turns out great, Doug.

All the Best
"Get another drink and try again." (hipshot)



I agree with you on brining and smoking chicken. I make my brine the way you suggest and smoke my chicken at 250 degrees until the internal temperature is 165 degrees at the leg (I do stuff the cavity with lots of rosemary...ummm,good).

Have a brining aid to pass along to you: I brine the chicken in a two gallon freezer bag placed into a large Omaha Steaks cooler along with two frozen gallon containers of water (I keep 6 in the bottom of our freezer at all times because our area is prone to power failures), adding another gallon or so of cold water (whatever it takes to cover the bag) and brine for 4 - 6 hours, depending on the size of the bird.

The water temperature remains around 36 degrees the entire time and your wife ain't bitchin' at you about all the room your bird is taking up in "her" refrigerator.


Visitors Helping Each Other

still workin' on it ... Not the best because it is ( just not right to me )... but everyone praises my chicken and ribs. I cook outside year round. I hope to have yall somthing


Editor's Qs

Darlene from Indiana wrote:

I used to have a great BBQ sauce recipe for pork chops but lost it when I moved. I remember most of the ingredients but not the amounts. I was wondering if you could help.

Worcestershire Sauce
Liquid Smoke
Brown Sugar
Onion Powder
Garlic Powder

Possibly another spice, not sure. Any help would be greatly appreciated. Thank you!!

Hi Darlene,

Thank you for the question. I do appreciate it! You know... this sounds like a good sauce for beef brisket. But, I'll bet it's great on pork chops too. After all... a good sauce is a good sauce, right?

Actually this is exactly the kind of thing that I am always trying to get people to do. Take an idea (whether it's a specific taste you want, or remembering pieces of a recipe, like you Darlene) and make your own recipe from it.

Anyway... back to the question. For a starting point, I would suggest some ratios like this:

1 bottle (14oz) Ketchup
2 Tbs Worcestershire Sauce
1 Tbs Liquid Smoke
3 Tbs Brown Sugar
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
1 tsp Pepper

Naturally, you can adjust any of these ingredients to fine tune the taste to your liking. Here are some additional ingredients that you may or may not want to add. It's up to you.

2 Tbs Vinegar
1 Tbs Dry Mustard
1 tsp Celery Salt
Water (if it's too thick)

Have fun. Play with it, perfect it, and who knows? You might just end up with something better than what you remember.

One other suggestion. Make your initial trial run in a small batch (you know... just in case). Here is a smaller version for you to try. If it works, you're good to go. If not, you can try more or less of something in another small batch.

1/4 c Ketchup
3/4 tsp Worcestershire Sauce
3/8 tsp Liquid Smoke
1 1/8 tsp Brown Sugar
1/8 tsp Onion Powder
1/8 tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Pepper

This may be an unnecessary step, and a conversion this small is not always accurate. But, it may be worth doing at least once, just to see if you're in the ballpark of what you want.

Good luck, Darlene. I hope you end up with something as good (or better) than what you remember.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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