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View Full Version : smokin a whole chicken...... first timer


smoker jayson
07-04-2014, 10:29 AM
Ive tried searching it keeps telling me I dont have permission to do so.
So now im asking yall

What temp , how long, inject or not , what am I looking for in meat temp

snowocean
07-04-2014, 11:38 AM
Love whole chickens. I brine them with a simple brine and use the weber beer can chicken rub. Try to Smoke at 325, but my smoker has a hard time getting that hot and maintaining. timewise I usually get done around 3-4 hours. If I had to inject I would use butter, but I never have. I forget the temp, but it is on the usda website. If using wood make sure a mild wood is selected and use about half of what you think you want. Chicken gets oversmoked super easy! My dad use to cook it with charcoal only and no wood for smoke. It was always delicious. On the flip side I have over smoked chicken and turkey......it's terrible!

Upload pics of the cook!

SmittyJonz
07-04-2014, 11:40 AM
You want 165-170 in Breast. 180 in Thigh. Many like to run 325-350 to Crisp Skin but I feed the skin to Dogs so I'll run them at 250-275*. All kinds of Injections, Brines and Rubs. I don't Brine but sometimes inject and sometimes Don't.
PlowBoys YardBird is Deliscous on Chicken. Kicken Chicken with Italian Dressing makes a Good Marinade. Some use Tony C's injections ( I do on Turkeys).


http://i1326.photobucket.com/albums/u645/bobjones79/732D024B-B681-4021-BC64-CF8820E47727_zps06jkqzab.jpg (http://s1326.photobucket.com/user/bobjones79/media/732D024B-B681-4021-BC64-CF8820E47727_zps06jkqzab.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/F5FCC8EA-E395-4C2D-A47E-30B9D1A5C56A_zpsrbpi6uul.jpg (http://s1326.photobucket.com/user/bobjones79/media/F5FCC8EA-E395-4C2D-A47E-30B9D1A5C56A_zpsrbpi6uul.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/A5680546-39B7-4BEB-B335-5DDC431D594C_zpsgoq9xvut.jpg (http://s1326.photobucket.com/user/bobjones79/media/A5680546-39B7-4BEB-B335-5DDC431D594C_zpsgoq9xvut.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/1FA5016E-82A9-4694-A331-F9F6A07DB304_zpsc3jw5qtp.jpg (http://s1326.photobucket.com/user/bobjones79/media/1FA5016E-82A9-4694-A331-F9F6A07DB304_zpsc3jw5qtp.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/64C0AE54-B076-43E8-96BD-877C16958558_zps3njcfit2.jpg (http://s1326.photobucket.com/user/bobjones79/media/64C0AE54-B076-43E8-96BD-877C16958558_zps3njcfit2.jpg.html)

BBQinMI
07-04-2014, 11:44 AM
Ive tried searching it keeps telling me I dont have permission to do so.
So now im asking yall

What temp , how long, inject or not , what am I looking for in meat temp

There is a search function at the bottom of the site that is through goggle that will work for you. Just so you know

When I smoke chicken I like to go between 350 and 375. As for injecting or not it all depends on the flavor profile you want. Play around with it and see what you like.

SmittyJonz
07-04-2014, 11:48 AM
http://www.bbq-brethren.com/forum/showthread.php?p=2945254

http://www.bbq-brethren.com/forum/showthread.php?t=25890

http://www.bbq-brethren.com/forum/showthread.php?t=113957

oldbill
07-04-2014, 12:06 PM
Cut the bird in half and brine over night. Rinse the brined chicken halves under fresh water to remove excess saltiness.
Make a mixture of three tbl spns of olive oil with some rub and if you like other favorite fresh herbs and spices, (think Simon and Garfunkel) and get up under the skin with it coating the meat.
Slather the skin with a mixture of mayo and rub (the mayo's ingredients of vinegar and egg seem to help crisp the skin) and heat the pit to 250.
Smoke for 1 hour at 250 and then crank the heat up to 350 - 375 to render the fat out of the skin, crisp it up and finish it. Sauce the chicken when the IT reaches about 130 in the thickest part of the breast, it's done when IT is 165 in the breast.:-D

Ron_L
07-04-2014, 12:06 PM
Ive tried searching it keeps telling me I dont have permission to do so.


From our FAQ (http://www.bbq-brethren.com/forum/faq.php)...

Where is the SEARCH and NEW POST feature.

The standard search is at the bottom of the forum. Its uses the google search engine but only searches our forum and is available to everyone with or without a subscription. The expanded search is included with subscriptions and is on the blue menu bar. It allows extended searching with advanced options, boolean searching, search by date, members, etc. A subscription must be purchased to activate the advanced search feature but the bottom google search is available to all members

dadsr4
07-04-2014, 02:05 PM
Ive tried searching it keeps telling me I dont have permission to do so.
So now im asking yall

What temp , how long, inject or not , what am I looking for in meat temp
Without knowing what you are cooking on, only general instructions are possible. I cook on a Weber kettle. No injection. I don't brine whole chicken, usually. I rub under the skin with a rub, cook at 350 degrees, and remove the bird when the breast is at 160 degrees and let it rest for at least 20 minutes. Usually takes an hour or so till I check temp. The first time, keep it simple and enjoy yourself. It will taste better than any oven cooked bird.

Mason Dixon Bowhunta
07-04-2014, 02:32 PM
I typically do a half-spatch on my chickens. I find it easier to get all parts to the appropriate doneness without overcooking the breasts. I like to inject with a simple brine of 4 cups cold water, 1/4 cup white sugar and 1/4 cup kosher salt. after injecting I will let the half chickens soak in the brine a few hours before cooking. My UDS likes to run at 275* so thats my go to temp. Usually takes 2 hours for birds that are cut in half.

beteez
07-04-2014, 03:44 PM
On my egg spatched, rubbed raised grid around 1 hour with skin down 10-15 mins to render & crisp.