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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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Old 10-10-2010, 07:47 PM   #1
Happy Highwayman
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Default 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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Old 10-10-2010, 07:50 PM   #2
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Yeah getting proper bite through chicken skin takes a little practice apparently
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Old 10-10-2010, 08:13 PM   #3
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I usually smoker my chickens about three hours.
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Old 10-10-2010, 08:29 PM   #4
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lol zilla
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Old 10-10-2010, 08:30 PM   #5
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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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Old 10-10-2010, 09:09 PM   #6
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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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Old 10-11-2010, 08:34 AM   #7
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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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