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Old 08-17-2011, 07:26 AM   #1
Drumbum77
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Default Smoking a Whole Chicken

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!
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Old 08-17-2011, 07:29 AM   #2
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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.
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Old 08-17-2011, 07:40 AM   #3
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+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.

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Old 08-17-2011, 07:50 AM   #4
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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
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Old 08-17-2011, 07:54 AM   #5
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What kind of wood would ya'll recommend? I was thinking of using Apple wood.
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Old 08-17-2011, 08:30 AM   #6
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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?
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Old 08-17-2011, 08:41 AM   #7
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Last nights cherry-wood smoked bird.

Brined and then rubbed with Plowboy's Yardbird.

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Old 08-17-2011, 08:42 AM   #8
NS Mike D
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good call on brining btw



add the rub under the skin (put the rub on yoru fingers and gently work them under the skin over the breast and thighs)
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Old 08-17-2011, 09:06 AM   #9
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I like cherry and apple woods for birds
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Old 08-17-2011, 09:07 AM   #10
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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.
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Old 08-17-2011, 10:24 AM   #11
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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!

Quote:
Originally Posted by GreenDrake View Post
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.
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Old 08-17-2011, 10:30 AM   #12
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I dunno, they just called them 'butterfly' in culinary school.
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Old 08-17-2011, 10:44 AM   #13
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When I smoked my turkey I brined it as well. Used Yardbird on it and made sure to ice the breasts so that I didnt over cook em.
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Old 08-17-2011, 11:01 AM   #14
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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)

and smoke with apple, breast side up in the drum @ around 400*
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Old 08-17-2011, 12:19 PM   #15
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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...
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