Whole Chicken

[gundogholly]

I am smoking 4 butts today and want to add 2 whole chickens. How long for the birds?

 

[Markbb]

Chicken

What temps are you cooking them at and cook to a 165 internal...

 

[gundogholly]

I am cooking at 225 for the pork.

 

[backyardchef]

Depends on the temp you are cooking at and weight of the bird. I cook them a bit hotter and it's usually about 1.5-2 hours or so, but really the best way to go is by temp. Stick a probe in the thigh and wait for it to hit 165. Some people prefer dark meat closer to 180 for texture, but at that point the breast will be dry.

 

[gundogholly]

Smoker is at 225, get together is in 6 hours, when do I add the chicken. Ball park time?

 

[gpalasz]

What are you cooking on? Id put the chickens at a hotter temp. When are the butts ready to come off? Id get the butts done a couple hours before your time. Keep them wrapped,put in cooler Bump up to 325 or so...cook birds for 1.5 hours.

 

[D.F. Expat]

If you can hold the birds after done I say throw them on with 3 hours to go. They won't tak that long but better safe then sorry.

 

[gundogholly]

Home made smoker. Still trying to figure it out, but having fun with it. Have to work on the fire box. The butts will finish around 4 or 5 and that will give me time to jack up the temp.

 

[River City Smokehouse]

If you cook the chickens at 225*, the skin will have the consistancy of an old rubber. Chicken needs a hotter temp. like 325*. Like said above, cook the butts til they are done, then foil and into the cooler. Kick the heat up on the pit and do the chickens for about 1.5 hrs. Wha la. Done!

 

[gpalasz]

Heck yeah...great looking pit. You can also put the chickens closer to the firebox...im sure its hotter there if your stuck on cooking the butts at 250? Id personally bump the butts up to 250-275(depends what internal is now) pull them at 195...bump temps up to 325 or so for chicken. How long have butts been on? Whats the temp of butts?

 

[G$]

I am going to disagree with some of the above info, somewhat. (Aint barbeque/BBQ/barbecue/Bar-B-Q great?!)

The last few full chickens I have done, at 225 door term, have been great, and the skin was not too bad actually. I did not spray or mop them either. You Should go by temp (170-175 thighs, IMO), but to get you in the ball park I would put them in your hotter spot for about 3 hours. YMMV, but in general, do not be afraid of "low and slow" on full birds. It is under-rated.