How long to smoker chicken?

H

Happy Highwayman

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• Oct 10, 2010

• #1

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.

 

M

mikeTRON

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• Oct 10, 2010

• #2

Yeah getting proper bite through chicken skin takes a little practice apparently

 

ZILLA

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• Oct 10, 2010

• #3

I usually smoker my chickens about three hours.

 

B

bandityo

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• Oct 10, 2010

• #4

lol zilla

 

D.F. Expat

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• Oct 10, 2010

• #5

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.

 

blackdog043

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• Oct 10, 2010

• #6

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.

 

River City Smokehouse

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• Oct 11, 2010

• #7

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.