First time doing whole chickens w/Q View

Discussion in 'Poultry' started by chorizodahitman, Jun 7, 2012.

  1. So just curious, should I do beer can or just regular? I have smoked wings, legs, thighs, quarters, but never the whole chicken. I have them brining and have the hickory and cherry for he smoke. Any suggestions?
     
    Last edited: Jun 11, 2012
  2. kryinggame

    kryinggame Smoking Fanatic

    I've smoked a whole chicken and was not impressed. I'm more impressed with a spatchcocked chicken. I think it smokes easier and more thoroughly.

    Know what, I think I will do one tonight. lol
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I would rather drink the beer.
    If you brine it for 12+ hours will keep it moist.
    I also rub a butter/garlic mix under the skin
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Spatchcocked chicken is a great way to smoke one.
    If your not sure how to do one,
    U-tube has some good "how to" videos
     
  5. X2
     

    Ok going to spatchcock the chicken. Any advice on time to cook. Oh. And how do I split it?
     
  6. Spatchcock that chicken.....from the SF Chronicle.

    [​IMG]



    ~Martin
     
  7. Thanks. Watched the YouTube video too.
     
  8. melleram

    melleram Smoke Blower

    Splitting it with poultry shears or scissors is by far the easiest.
     
  9. I have an ECB with an electric attachment. How do I place the chicken on the grill?
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    I smoke mine meat side up with some butter under the skin and this rub

    Shooters Snake Bitten Chicken and Seafood Rub

    This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
    3/4 cup raw sugar
    ¼ cup sea salt
    1tbs red pepper flakes
    1tbs garlic powder
    1tbs onion powder
    1tbs Hungarian Paprika

    2 tsp all spice
    1 tsp black pepper course
    1 tsp oregano
    1 tsp thyme
    1 tsp Wasabi powder
    1 tsp cumin

    Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

    The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum
     
  11. diesel

    diesel Smoking Fanatic

    Do it.  Everything so far that has been advised seems to be the best way to smoke a chicken.  Brine, Spatchcock, high heat (275-300).  Now, I usually use a thermometer but..  If the leg bone turns easy.  It is done. Good luck.  Can't wait to see picts.
     
  12. This was a last minute smoke, for a first time project, so fingers are crossed. I brined the chickens whole for four hours. I then split the chickens, rubbed them with olive oil, and covered them in rub. They just got on the smoker, which is burning a combo of hickory and cherry. Hope it turns out.
     
  13. This was a last minute smoke, for a first time project, so fingers are crossed. I brined the chickens whole for four hours. I then split the chickens, rubbed them with olive oil, and covered them in rub. They just got on the smoker, which is burning a combo of hickory and cherry. Hope it turns out.
     
  14. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    [​IMG]
     
  15. kryinggame

    kryinggame Smoking Fanatic

    Personally, when I spatchcock the chicken, I use a gas grill, in indirect heat. In order to get the skin nice and crispy, I rub it down with EVOO. Let that bad boy cook for about at hour at 350 degrees and it's perfect.

    Here's a pic of a grilled yard bird that I spatchcocked.

    [​IMG]
     
  16. thanks for all the advice.  I just have to say the chicken was amazing.  I did one for a friend for dinner and one for me.  The chicken was so moist.  I do not like chicken breasts, but these were amazing.  Everything tasted so good.  I like to use a wet sauce for most of my smoking and grilling, I did not use any with this.  Chickens are going to be part of my smoking routine now.

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