PDA

View Full Version : Smoking a Whole Chicken


Drumbum77
08-17-2011, 08:26 AM
I'm sure this question has been asked 1,000 times, but I can't seem to find out how to search keywords using thread tools. Maybe someone knows how to do it. I'm probably just overlooking it.

Anyway...I am thinking about smoking my first yard bird and wanted to see if someone could recommend a good rub recipe. After everything I've read...I decided to brine it overnight and do an injection with melted butter and whatever rub I find.

Any tips or rubs would be most appreciated! :-D

HeSmellsLikeSmoke
08-17-2011, 08:29 AM
There is a site specific Google search box at the bottom of this page.

Plowboy's Yardbird Rub is great. Too late for this cook, but get some for next time.

eddieh70301
08-17-2011, 08:40 AM
+1 for plowboys yardbird. You should be able to get that at Bass Pro. I smoked a whole bird this pass weekend. I brined for 4 hrs and let it air dry in the fridge for 4 hrs. the skin was crispy but a bit tuff.

http://i752.photobucket.com/albums/xx165/eddieh70301/DSC_0005-3.jpg

SmokinAussie
08-17-2011, 08:50 AM
Sounds like you are off to a good start. Pretty much any commercial rub... even simple Lawry's seasoned salt will give you a great result with chicken.

Of you'd prefer to make a rub from scratch, keep that simple too! Some mixed herbs, Paprika, Salt and Pepper... is a great base. Use just that, and work it from there!

Cheers!

Bill

Drumbum77
08-17-2011, 08:54 AM
What kind of wood would ya'll recommend? I was thinking of using Apple wood.

King
08-17-2011, 09:30 AM
Any fruitwood is ideal. Any BBQ rub is ideal...heck, I've rubbed on just salt, pepper, onion powder and granulated garlic and it comes out great.

Have you ever spatchcocked a chicken? (http://www.bbq-brethren.com/forum/showthread.php?t=113865)

El Lobo
08-17-2011, 09:41 AM
Last nights cherry-wood smoked bird.

Brined and then rubbed with Plowboy's Yardbird.

http://i55.tinypic.com/34ssay1.jpg

NS Mike D
08-17-2011, 09:42 AM
good call on brining btw

:thumb:

add the rub under the skin (put the rub on yoru fingers and gently work them under the skin over the breast and thighs)

eddieh70301
08-17-2011, 10:06 AM
I like cherry and apple woods for birds

GreenDrake
08-17-2011, 10:07 AM
I don't ever brine small birds, just turkeys. I used to beercan them, now I prefer spatchcocking. As for cookin' I love to just rub it down with a bit of olive oil and use either my comp rub, Plowboys Yardbird or ANY rub from Simply Marvelous. 225 til done. Comes out luscious every time.

AspenTD
08-17-2011, 11:24 AM
Call me an amateur but I had no clue that flattening a bird was called "spatchcocking". I did that to the Cornish Hens I cooked last week and it worked out great. Cooks up nice and even. Now I know and knowing is half the battle! Thanks GreenDrake.

P.S. Here's a great link on how to Spatchcock! (http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2006/05/24/FDGEQIU78N1.DTL&o=3&type=printable)

I don't ever brine small birds, just turkeys. I used to beercan them, now I prefer spatchcocking. As for cookin' I love to just rub it down with a bit of olive oil and use either my comp rub, Plowboys Yardbird or ANY rub from Simply Marvelous. 225 til done. Comes out luscious every time.

El Lobo
08-17-2011, 11:30 AM
I dunno, they just called them 'butterfly' in culinary school.

ChicagoSizzlin
08-17-2011, 11:44 AM
When I smoked my turkey I brined it as well. Used Yardbird on it and made sure to ice the breasts :icon_blush: so that I didnt over cook em.

Blackened
08-17-2011, 12:01 PM
The key for me is brining for 8 hours. I don't butterfly, I like to put something aromatic in the cavity like fresh rosemary and onion. Rub with olive oil and Montreal Chicken

(here's how I buy it McCormick Montreal Chicken Seasoning, 23-Ounce Plastic Jars (Pack of 2): Amazon.com: Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51LfnPgsrYL.@@AMEPARAM@@51LfnPgsrYL (http://www.amazon.com/McCormick-Montreal-Chicken-Seasoning-23-Ounce/dp/B001EQ56GM))

and smoke with apple, breast side up in the drum @ around 400*

bigdaddydanbbq
08-17-2011, 01:19 PM
I use half an onion in the chute,or a 16 oz. Bud throne. Sea salt and onion powder on the outside. Having read some of the other posts I might try brine next time. Live and learn I say...:wink:

Hotrodhog
08-17-2011, 02:05 PM
I spatchcock all of my birds now,
Oilve oil then rub with Yardbird (sometimes a second coat with Simply Marvelous Cherry or Apple)
as far as crisping the skin...I carefully (two set of tongs) flip mine at about 160 degrees, let it get to temp, or if you really want it crispy i'll finish carefully on my gasser.

Goodluck!

Yakfishingfool
08-17-2011, 02:30 PM
When I spatch my birds, use willyb's bourbon rub, and cook breast down for about 10-15 minutes, then flip bones down, set to roast temp and let them go for awhile. then finish skin down hot and fast for crispyness

Drumbum77
08-17-2011, 04:07 PM
Thanks for all of the fast responses! Man El Lobo....that thing looks awesome!

Just trying to get an idea but how long are these guys running most of the time? I was thinking around four hours or so?

I found two birds on sale today a good old Costco for $6.00!!! =) I'm gonna try them a couple of different ways.

Big slick
08-18-2011, 08:03 AM
I never brine my birds but I have been wanting to. I rub the chicken down with some olive oil and then I season all of my poultry with Simply Marvelous's Season All. I rub them down and let them sit at least 8-12 hours in the fridge before I smoke them.

Dave Russell
08-18-2011, 08:34 AM
For smoked chicken lovers that don't worry about "crisp" skin:

Salt heavily with Kosher and leave in fridge for a couple of hours. Rinse, and then use Chris Lilly's loaf pan recipe, but with reduced or no salt in his seasoning since you dry brined.

Chris' technique for some of the juiciest chicken I've ever had, is basically just cooking a small 3.5lb and under broiler in it's own juice, in a 9x5" pan. His seasoning recipe goes really good with the apple sauce/worster slather that drips down into the pan, adding to the juices. Don't smoke at over 300* or the apple sauce will darken too much, and if you want even browning, flip the birds once.

If you want crisp skin, butterfly and grill. If you want juicy smoked chicken though, try the above technique. :thumb:

Drumbum77
08-18-2011, 09:09 AM
For smoked chicken lovers that don't worry about "crisp" skin:

Salt heavily with Kosher and leave in fridge for a couple of hours. Rinse, and then use Chris Lilly's loaf pan recipe, but with reduced or no salt in his seasoning since you dry brined.

Chris' technique for some of the juiciest chicken I've ever had, is basically just cooking a small 3.5lb and under broiler in it's own juice, in a 9x5" pan. His seasoning recipe goes really good with the apple sauce/worster slather that drips down into the pan, adding to the juices. Don't smoke at over 300* or the apple sauce will darken too much, and if you want even browning, flip the birds once.

If you want crisp skin, butterfly and grill. If you want juicy smoked chicken though, try the above technique. :thumb:

I'm gonna have to try this one for sure

chasmosis
08-18-2011, 09:09 AM
Count me as one of the guys for spatchcock. Did 2 birds the other night. I generally do them hot and fast. On my performer I'll get 2 charcoal baskets going, one on each side I'll put the birds in between, breast to the outside, skin side up. Did these last ones with yardbird. Drop a couple hickory chips in the corner of the charcoal basket for some smoke. Comes out perfect for me, legs and thighs done and the breast still nice and juicy.

Dave Russell
08-18-2011, 09:36 AM
Count me as one of the guys for spatchcock. Did 2 birds the other night. I generally do them hot and fast. On my performer I'll get 2 charcoal baskets going, one on each side I'll put the birds in between, breast to the outside, skin side up. Did these last ones with yardbird. Drop a couple hickory chips in the corner of the charcoal basket for some smoke. Comes out perfect for me, legs and thighs done and the breast still nice and juicy.

Try dry brining for a couple hours, and they'll be even better, I promise. :thumb:

I haven't used the baskets in a while, but that does sound like a great plan for grilling two birds without having to stay outside and sweat the whole time. Any times/temp suggestions?

SmokinAussie
08-18-2011, 09:45 AM
There's nothing better than brined whole chicken. I suppose I better resurrect this old nag of a thread I did a long time ago... (http://www.bbq-brethren.com/forum/showthread.php?t=92325)

It remains probably the best chicken I ever smoked.

Cheers!

Bill

Grabnabber
08-18-2011, 11:06 AM
I tried SmokinAussie's stuffed n' smoked chicken and it was really good. I normally spatchcock my chickens but stuffed is definitely worth a try.

Like a mini Thanksgiving dinner. :mrgreen:

chasmosis
08-18-2011, 03:03 PM
Try dry brining for a couple hours, and they'll be even better, I promise. :thumb:

Count me as one of the guys for spatchcock. Did 2 birds the other night. I generally do them hot and fast. On my performer I'll get 2 charcoal baskets going, one on each side I'll put the birds in between, breast to the outside, skin side up. Did these last ones with yardbird. Drop a couple hickory chips in the corner of the charcoal basket for some smoke. Comes out perfect for me, legs and thighs done and the breast still nice and juicy.

I haven't used the baskets in a while, but that does sound like a great plan for grilling two birds without having to stay outside and sweat the whole time. Any times/temp suggestions?

I need to try brining a couple, usually though I'm in a hurry trying to get supper going for my kids. These 2 birds I did a high heat indirect, vents wide open on the performer, with the birds on and the baskets on the sides the therm in the lid reads 400-450, don't have good times either, maybe an hour or so total cook time, I put them on and let it go for 30 min then will check visually every so often, when it looks about right I'll test the temp with a thermapen.

Drumbum77
08-18-2011, 04:08 PM
After fighting traffic for an hour I was able make it to Bass Pro and picked up some Plowboys. This rub tastes very nice, but has a little kick. When seasoning under the skin are ya'll also seasoning the outside? Im worried that my guests might think it's to much.

Phubar
08-18-2011, 04:18 PM
On the outside and inside...that's how I roll if I'm using that technique.

thomasjurisd
08-18-2011, 04:28 PM
You know, I've never understood why we rub down the outside of the chicken and season the cavity...most of us do it but I just cannot taste any of that in the meat. unless you eat the skin, which I don't. I have worked my hand in between the skin and the meat and spooned seasoning directly onto the meat but it required alot more effort. Personnally, I think if you want flavor, injecting with one of the commercial cajun sauces is your best bet.

Drumbum77
08-18-2011, 04:46 PM
You know, I've never understood why we rub down the outside of the chicken and season the cavity...most of us do it but I just cannot taste any of that in the meat. unless you eat the skin, which I don't. I have worked my hand in between the skin and the meat and spooned seasoning directly onto the meat but it required alot more effort. Personnally, I think if you want flavor, injecting with one of the commercial cajun sauces is your best bet.

Exactly! I don't care for the skin either. I guess I'll put some rub in the injector and go lightly on the outside.

sullysQ
08-18-2011, 04:48 PM
+1 on the brining, makes a difference and worth the trouble, especially when reheated for leftovers.
I like to put a herb compound butter under the skin and a rub on the outside.

Dave Russell
08-18-2011, 05:21 PM
After fighting traffic for an hour I was able make it to Bass Pro and picked up some Plowboys. This rub tastes very nice, but has a little kick. When seasoning under the skin are ya'll also seasoning the outside? Im worried that my guests might think it's to much.

Plowboys Yardbird is good stuff, and it makes for some really good looking smoked chicken. I haven't really noticed any kick to it, but I'll add that you could just season with something like Lawry's or Weber's Beercan chicken under the skin, saving the Yardbird for the outside. I did that recently with the Weber BC and the Plowboys YB on some leg quarters that I smoked, and they were great. I wouldn't do that if you're gonna brine, though, as it would probably end up too salty.

stanimals2
08-18-2011, 07:13 PM
I rub mine wiyh olive oil and rub with cajun injector style rub or my homemade rub and beer can them and smoke them over apple

http://smg.photobucket.com/albums/v487/stanimals2/?action=view&current=MYpics030.jpg

El Ropo
08-18-2011, 07:52 PM
Any rub will work. The thing I like to do is slather the bird down with spicy italian dressing, then the rub 'o the day. For some reason that dressing helps create a nice color and flavor to the skin, while allowing the bird to cook up nicely. I use that same dressing (I try for the "light version") on most everything I smoke.

Ribs are exceptional with the italian dressing slather.

Drumbum77
08-18-2011, 10:14 PM
Man I love this forum! The birds just went for a bath. Gonna smoke them up tomorrow. :becky:

Drumbum77
08-21-2011, 09:02 AM
OH MY GOODNESS!!! I finished the chicken and it was the best I've ever had. The key is the brine! I brined it for 13 hours and smoked it will apple wood. Thanks ya'll for the advice! :clap2: It was also my first smoke on my new UDS. I think I will be building another one real soon.

TN_BBQ
08-21-2011, 12:22 PM
OH MY GOODNESS!!! I finished the chicken and it was the best I've ever had. The key is the brine! I brined it for 13 hours and smoked it will apple wood. Thanks ya'll for the advice! :clap2: It was also my first smoke on my new UDS. I think I will be building another one real soon.

Cool.
I too notice a different/better flavor with my birds when I brine them.

gtr
08-21-2011, 12:33 PM
Nice work! :clap2:

I've been brining most of my chix for a while, and when I don't, I always think to myself that I should have. It does make a difference!

forgiven
08-21-2011, 01:05 PM
Drumdum, how long were the birds in the drum? I am planning on doing my first cook in my new drum next Friday and chicken is the meat of choice.

forgiven
08-21-2011, 01:07 PM
Sorry meant Drumbum

Drumbum77
08-21-2011, 07:21 PM
Drumbum, how long were the birds in the drum? I am planning on doing my first cook in my new drum next Friday and chicken is the meat of choice.

I cooked them around 275 and it took about 4 hours.