The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoked chicken instead of smoked turkey? (http://www.bbq-brethren.com/forum/showthread.php?t=121838)

Trumpstylz 12-08-2011 10:47 PM

Smoked chicken instead of smoked turkey?
 
Has anyone done a smoked chicken similar to a smoked turkey, or does everyone stick with the beer can method?

Sammy_Shuford 12-08-2011 10:48 PM

Can't beat a beer can chicken!

Phrasty 12-08-2011 10:51 PM

Whaddya mean similar to a turkey? Many ways to do both chicken and turkeys. And if you've only done beer can chicken you haven't lived my brother! :heh: Not saying BC chicken isn't good... I don't think I've ever done a beer can chicken & honestly I really don't feel the need to. There are so MANY ways to smoke a chicken. Look around the site. The main thing to remember is "hot smoke"

Cheers

Phrasty 12-08-2011 10:52 PM

Quote:

Originally Posted by Sammy_Shuford (Post 1874828)
Can't beat a beer can chicken!

I'm a spatchcock man myself... :icon_blush::wink:

Chef Jim 12-08-2011 10:53 PM

I do my chicken just like a turkey except no injection. Usually use the mini now as it does such a good job.

Midnight Smoke 12-08-2011 11:01 PM

Try either on a Rotisserie. Smoking Poultry is very easy, it takes on smoke very fast so go lite on the wood. I prefer to cook poultry at 325-350.

tish 12-08-2011 11:29 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=113865

Here's the tutorial I saved on spatchcocked chicken. Might want to try that. :wink:

stubshaft 12-09-2011 02:10 AM

Rotisserie for me it's the "standard" way to cook chicken in my neck of the woods (works great for Turkeys too).

Trumpstylz 12-09-2011 02:39 AM

awesome thanks guys!

SmokinAussie 12-09-2011 04:22 AM

Smoke it like this....

Pappy 12-09-2011 06:01 AM

Here is a link to Chris Lilly's, Loaf Pan Chicken. It's a video on the today show. Also gives the recipe.

http://today.msnbc.msn.com/id/306865...phis-dry-ribs/

Myrdhyn 12-09-2011 08:20 AM

I've done smoked chicken "just like" my turkey. I also beer can it, spatchcock it, and do it any number of other ways.

Smokey Al Gold 12-09-2011 10:24 AM

I'm one of those who doesn't like smoke on my chicken but I cook spatchcock or chicken halves indirect with lump I find it smokey enough with the charcoal. Mild woods would work I'm sure

likeadeere 12-09-2011 10:46 AM

I smoked a whole chicken Beer can style low and slow @ 225 once, and only once. It tasted like a wet cigarette. So don't make that mistake, or make the mistake, and you'll never do it again. Stay higher around 350, and you'll be just fine. I'm a beer can chicken kinda guy, but I've never spatchcocked a chicken, so I can't comment.

kihrer 12-09-2011 10:58 AM

Quote:

Originally Posted by likeadeere (Post 1875240)
I smoked a whole chicken Beer can style low and slow @ 225 once, and only once. It tasted like a wet cigarette. So don't make that mistake, or make the mistake, and you'll never do it again. Stay higher around 350, and you'll be just fine. I'm a beer can chicken kinda guy, but I've never spatchcocked a chicken, so I can't comment.

Maybe you accidentally used a spit can:becky: I have injected chickens with peach nectar, butter, and rub and then used the peach nectar can instead of beer (however I did drink beer while smoking the chickens - don't know if that counts). Turned out very tasty.


All times are GMT -5. The time now is 06:06 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.