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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2013, 04:46 PM   #1
okiej
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Default Todays no peek chicken

Another attempt at a whole chicken. Smoked 5.5 lb chicken for about 2.5 hrs at 270 and finished at a little over 300 for 30 minutes. I never opened the lid, never peeked. I watched the ET732 temp probe. Cooked till the breast was 163. Pulled and rested about 15 minutes. Not bad. The color was a little darker than I expected but still tasted good. Wasn't as crisp as I was looking for but not tough either. I attribute the dark color mostly to cooking on one side the whole time (other side was much lighter) I attribute the decent but not crisp skin to the fact I brined it, rinsed and then dried it with towels and went strait to the grill. I see many say you need to let it sit in the fridge for skin to dry first. Time did not allow that this time. Chicken has been a weak point for me, but I will prevail. I did like the brine recipe I used and the chicken was very good. Overall not a bad cook. Just room for improvement before I am happy with it.

Last edited by okiej; 10-19-2013 at 08:26 PM..
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Unread 10-13-2013, 04:55 PM   #2
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Nice!
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Unread 10-13-2013, 05:03 PM   #3
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Well, it looks damn good. Some time you might want to try spatchcocked, skin side down, skin real crispy - best I've ever done.
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Unread 10-13-2013, 05:03 PM   #4
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Looks good from here! have you tried spatchcocking your chicken, it will cook more even and try 325 or 350 next time. What was the brine?
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Unread 10-13-2013, 05:07 PM   #5
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Looks good!
I usually cook chicken closer to 325* to get the skin crisped up.
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Unread 10-13-2013, 05:13 PM   #6
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Brine was 2 qts water, 1 cup kosher salt, 1 cup lt brown sugar, 1/4 cup apple cider vinegar, 2 tablespoons grill mates chicken rub. Boiled, cooled and added 1 qt sprite and the chicken. I also used hickory and a little apple wood and hit it pretty good with smoke. I like my smoked chicken smokey! I did not rub after brining overnight.
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Unread 10-13-2013, 05:18 PM   #7
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No, I have not tried spatchcocked yet. I am sure I will soon. I usually do briskets, ribs, and butts. But after a recent cook my sister asked me to smoke a turkey for Thanksgiving. So I am trying to learn a bit on whole chickens first.
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Unread 10-13-2013, 05:21 PM   #8
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Looks tasty!
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Unread 10-13-2013, 05:22 PM   #9
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Quote:
Originally Posted by okiej View Post
No, I have not tried spatchcocked yet. I am sure I will soon. I usually do briskets, ribs, and butts. But after a recent cook my sister asked me to smoke a turkey for Thanksgiving. So I am trying to learn a bit on whole chickens first.
Well, since you said turkey - - - -

http://www.bbq-brethren.com/forum/sh...d.php?t=166428

I do think I would try skin down based on some more recent cooks.
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Unread 10-13-2013, 06:07 PM   #10
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I like to smoke Whole Chickens on Beer Can Racks even without beer can and then I peel the Skin and feed it to the Dogs.......
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Unread 10-13-2013, 06:22 PM   #11
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I love that color.
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Unread 10-13-2013, 07:41 PM   #12
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yummo! nice lookin bird
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