Smoking chicken

I like to cook chicken at 300-350*. Higher heat will help get the skin done. You "should" cook until the IT is 165*

I'm a 325-350 guy for chix. I cook to an IT of 165 in the thigh and let it rest. If I'm running my UDS without a diffuser, the therm temp can be 50-75 degrees cooler than grate temp.

If you know by instinct when yer chix are done, you may wanna stick with that. I think "just knowing" is ultimately the best way. :thumb:

colonel00 said:

I like to cook chicken at 300-350*. Higher heat will help get the skin done. You "should" cook until the IT is 165*

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gtr said:

I'm a 325-350 guy for chix. I cook to an IT of 165 in the thigh and let it rest. If I'm running my UDS without a diffuser, the therm temp can be 50-75 degrees cooler than grate temp.

If you know by instinct when yer chix are done, you may wanna stick with that. I think "just knowing" is ultimately the best way. :thumb:

Click to expand...

AGREED!!

If I can offer another suggestion for your chickens.....BRINE!
Whole chickens only need 5-8 hours in the brine, but it'll make a real difference in flavor, moisture and overall goodyness!

Here's a basic brine recipe:

1 quart cool water
1/2 cup Diamond Crystal Kosher Salt
1/2 cup sugar
Mix in a non-reactive container until dissolved. Substitute 1/4 cup + 2 Tablespoons Morton Kosher Salt or 1/4 cup table salt for Diamond Crystal.

Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.

You should be able to use the Google search at the bottom of this page. It is site specific.