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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-14-2012, 03:32 AM | #1 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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In need of some last minute advice on smoking whole chicken
Today is my first try on whole chicken, and I'm a little nervous right now due to my epic fail on my first try on poultry.
So I have three small Perutnina chicken each with about 2.7 lbs. They already have been brined for ~ 24 hours in Sal Marina Natural + white sugar + black peppercorns + honey, and were in the fridge for drying up the skin over night: They are supposed to be served for dinner in about 9 hours. I intend to spatchcock them and put them on my WSM with some apple wood at 350-400°F. I intend to inject and slather with the following mixture instead of simply applying a rub:
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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10-14-2012, 03:46 AM | #3 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
The options are to just use the solution on the outside, or to omit the butter and just rub with the listed spices.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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10-14-2012, 04:59 AM | #4 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I see.
Think of the chicken as a sponge. Immerse it in water for 24 hours it will be full, all the cells plumped up and intracellular porosity full. You can inject, experimenting is fun, but there will be limited effect and leakage...although I am certain there will be a lot of members who do it.
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10-14-2012, 07:18 AM | #5 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Ok, no injections and no experiments on this first try.
I just spatchcocked my first three chicken, which was easy after watching the TVWB video, and I decided on cutting them in halves, so that I can place them all on the upper grate of my WSM: They will be sitting in the fridge for another two hours, then the plan is to rub with olive oil and apply the mentioned spices. Timing if of the essence here now, I still don't know how long they will need to cook to reach IT 165°F in the breast, and how to let them rest till dinner without the skin un-crisping again. Let's say I start at 4 p.m. and they are ready at 6 p.m., they need to rest for about 1 to 2 hours till my wife is back home for dinner. Place them in oven at 200°F, which worked well with my last few briskets? Should I foil each half tight or loose before placing in oven, or can they rest there without foiling? I really don't want to destroy a crisp skin, so hopefully someone will read this and reply within the next few hours.
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10-14-2012, 07:39 AM | #6 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Use a butter herb mixture under the skin.
Soften butter, basil, parsley. just slip your fingers between the skin and meat and apply. This will add flavor to your meat and help with the browning of the skin. It would be crisp but at least it will look good.
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10-14-2012, 07:42 AM | #7 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Cooking at 350* will get your bird done in about 1.5 hrs. If you are able to obtain crispy skin, i definitely would not wrap.
If you can pin point the time your wife will be home, have your smoker pre-heated and get your birds on at least 3 hrs before she arrives. You should have at least a 30 minute rest time if you allow 3 hrs. It should not take any more that 2 hrs at those temps. That's been my experience.
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10-14-2012, 07:58 AM | #8 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
I am still not sure about the resting with or without foil, and if the oven at 200°F will do. At this point everything is already prepared, I just need to start the fire, finish seasoning the chicken and put them on.
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10-14-2012, 08:24 AM | #9 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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You can use butter or olive oil on the outside of the skin then apply your seasoning. The herb butter is applied between the skin & meat.
If you foil when done, you will lose any crispness of the skin. Just let the bird rest on the counter for 30 min before eating. Sent from my iPhone using Tapatalk
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10-14-2012, 08:25 AM | #10 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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You can also crank up your oven broiler to crisp the skin.
Sent from my iPhone using Tapatalk
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10-14-2012, 08:49 AM | #11 |
On the road to being a farker
Join Date: 04-22-12
Location: waupaca, WI
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You can cook the chicken skin side up for most of the cook. Right at the end with about 15 minutes left, flip it over. This will aide in cripsying the skin. But at 350 that may not even be an issue. Try to hold the chicken in the oven for little as possible. Plus remember the chicken will rise about 5 degrees when resting. Do not foil, it will make the chicken cook more and you will develop rubber skin. My 2 cents.
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10-14-2012, 09:58 AM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I cook Chicken 1/2''s all the time my halves average 2-2.5 lb I cook at 325* and they they are done in 1 -1.5 hrs. I let them rest about 20 min. Since yours are smaller they will be done in about 45-50 min I never check thigh temps as the thighs reach temp before the breast if the breast is 165* the thighs will be 175-185. I cook skin side up.
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10-14-2012, 10:50 AM | #13 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Ok, chicken is on, wish me luck (and I really need it, I may have overdone the spiced butter slathering).
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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10-14-2012, 04:58 PM | #14 |
On the road to being a farker
Join Date: 06-20-12
Location: Lockport, NY
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So,how did they turn out ? Looking good so far...
Sent via my Androidlicious Evo LTE! |
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10-14-2012, 07:39 PM | #15 |
Full Fledged Farker
Join Date: 02-08-12
Location: Jacksonville, Florida
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We are waiting for results.
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