How should i smoke the whole chicken?

Discussion in 'Poultry' started by btnune, Jun 14, 2014.

  1. I was thinking of marinadeing it in a pickeling solution first, then some dry rub. What fo you think?
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    IMHO, there's only two ways anymore that I smoke whole chickens..... Beer can & spatchcock ! Just my 2 cents !
     
  3. bobank03

    bobank03 Smoking Fanatic

    I spatch mine usually, haven't tried the pickling brine, I usually just go with salt brine (with a little hot sauce in it, my twist) and the dry rub. 
     
    Last edited: Jun 14, 2014
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Slaughterhouse brine is awesome if ya haven't tried it before ! :beercheer:
     
  5. I brine mine (sometimes) in my own brine recipe (whole chickens) and then rub them up to smoke.  Not sure about the pickling solution......do you really want pickled chicken?  Sounds odd to me (but I could be wrong).

    You are going to wanna smoke them hotter.....not low and slow so you can crisp up the skin.  Usually takes about 2 hours.  Want breast meat at 165F Internal Temp and Dark meat at 170F IT. 

    I don't brine y chicken pieces (and not always my whole chickens either.  I did find a new method for moist chicken.....I take my rub and make a compound butter then put it under the breast skin.  It melts all over and bastes the meat.   Also gets that rub flavor onto the actual meat and not just the skin.

    Scott
     
  6. If I do it that way I'll let you know how it turns out.
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ya decide what way your gonna smoke it ?
     
  8. The stuff I'm thinking of useing is pickeling lime, I've seen someware you can make a brine solution with the stuff, but I beleave that was with beef, but I enjoy exparimenting when cooking. I'll let you know how it comes out.
     
  9. jeffed76

    jeffed76 Meat Mopper

    I spatchcock mine, cook it at 250, pull it at 164 degrees. I marinate it in Italian dressing, balsamic vinigar, and hot sause.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Pickling brine is what is used on corned beef.

    If you want a tastee bird, I suggest a 24 brine of your choice. That is salt, white sugar, and brown sugar. Then add your herbs/spices. After a 24 hour brine then rinse and pat dry and its into the reefer for 24 hours to dry (dehydrate). Now if you don't have the 2 days, I suggest just doing the dehydration. If nothing else, get a fan and set it blowing on the patted dry chicken for and hour. This dries and help form a pellicle that will allow the chicken to absorb the smoke better than anything else you can do.

    Here is a brined chicken: http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

    Here is a basic Nekkid Chicken:  http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

    Both are delicious, both are dried ass much as possible and both are juicy birds with a nice color.

    Whatever you do remember the drying/dehydration is an important step in smoking birds.
     
    granite planet likes this.
  11. out of the brine lime solution and dry rubed, already put in smoker will get after pic and let you know how it turned out.
     
  12. done picure, it came out good, dry rub I made was a little hoter than I like.
     
  13. jeffed76

    jeffed76 Meat Mopper

    Lookin good!  How was the moisture?
     
  14. Moisture was really good, unfortionally the dry rub overpowered the brin marinade.
     
  15. jeffed76

    jeffed76 Meat Mopper

    I bet it would make some bangin chicken salad!
     
  16. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    +1 Tip's Slaughterhouse brine is awesome! I have never had complaints with that one.
     

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