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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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10-10-2010, 07:47 PM | #1 |
Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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How long to smoker chicken?
I did a small 3.5 lb chicken today and it only took about 2.5 hours for the thermometer to read 160 in the thickest part of the breast. The skin looked totally cooked too, very dark. The meat was very juice and tender as heck. The skin however was quite rubbery and inedible (I guess it's not a rotisserie chicken or anything).
Does this make sense? It cooked between 210 and 225. |
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10-10-2010, 07:50 PM | #2 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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Yeah getting proper bite through chicken skin takes a little practice apparently
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10-10-2010, 08:13 PM | #3 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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I usually smoker my chickens about three hours.
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10-10-2010, 08:29 PM | #4 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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lol zilla
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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10-10-2010, 08:30 PM | #5 |
Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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I do it for 1-1.5 hours at 325, skin is close to perfect that way. Doing it colder,for me,makes rubber inedible skin.
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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10-10-2010, 09:09 PM | #6 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
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You need to do chicken at 325* for good skin or finish on a grill to crisp it. Low temp will give you rubbery skin.
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[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
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10-11-2010, 08:34 AM | #7 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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You definitely need to cook at a hotter temp to be ablr to get the skin edible. I am doing my whole chickens in my UDS at 350-375*F. I cook it indirect of course. I also only cook it until the breast hits 165*F. Let it rest tented for 15-20 min. before cutting into it.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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