smoking whole fryer

Discussion in 'Poultry' started by murraygw, Jun 22, 2008.

  1. murraygw

    murraygw Fire Starter

    My question is if I smoke a fryer do I stand it up like when doing a drunken chicken or do I lay on the back and then rotate it and lay it the breast. thanks for your help
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Do it the way you like. It'll all be the same in the end.
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I always use the chicken stands fer my chickens. They take up a bit less space in the smoker that way, but yall can do it anyway that works fer ya. Don't think it would be necessary ta rotate it.
     
  4. murraygw

    murraygw Fire Starter

    When I smoke this Fryer, I am goin to need some xtra breasts, Is it better to buy bone on breast or boneless skinless breasts?
     
  5. evandostert

    evandostert Fire Starter

    Just smoke it breast down. The fat drips down and leaves a nice moist breast meat.
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    i do the spatchcock thing with whole chickens, the dots seem to like them, i don't eat anything that eats with its pecker
     
  7. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    this worked good from me a little dry on the brest meat
     
  8. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I stand em up on beer can in the butt racks, but have yet to do the beer can. Wanting to try the spatchcock thing smokebuzz mentioned.
     
  9. jbraas

    jbraas Fire Starter

    I had decent success (albeit one so far) on its back. I seasoned it and trussed it up (well, trussed it as best as I can...)

    Still seemed juicy to me.
     
  10. norrell6

    norrell6 Meat Mopper SMF Premier Member

    I did three roasters at once using three slightly different methods. One was a beer can chicken with a stand. Another was just marinated in Italian dressing overnight and put flat on the smoker. The beer can chicken and the third chicken I put a rub on and left overnight. Ovbviously, the beer can chicken just got liquid in the can (1/2 beer, 1/2 Italian dressing) and that was it. The third chicken got basted with a sauce made mostly of margarine (not butter), water, worchestshire, and other spices. The sauce was basted on at beginning of the smoke and again at half way point. The recipe called for the sauce to be added again at the end, but it didnt need it. I did turn my chicken half way through. Started breast side down then turned. Depending on what kind of smoker you have, you may prefer beer can method just to get more chickens on the smoker.

    By far my best chicken was the once with basting sauce. Hands down it was the winner. All tasted good, but the third one was out of this world great! You mentioned getting more chicken breasts, you might just get a couple more whole chickens. They are pretty cheap and any leftovers can be used in so many ways.

    Good luck. I am sure what ever you make will be very tasty.
     

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