Whole or 1/4's

Discussion in 'Poultry' started by smokin for life, Apr 21, 2007.

  1. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I plan on trying chicken tomorrow. My question is..whole or 1/4s which way is best?
     
  2. ultramag

    ultramag SMF Events Planning Committee

    Halves. [​IMG] Buy whole (cheaper) and cut in half yourself.
     
  3. deejaydebi

    deejaydebi Smoking Guru

    S4L -

    They both work great. It depends on what you want. Brine em first and they'll be nice and juicy. 1 cup of sea salt and 1 gallon of water add garlic powder, onion powder and other spices if you wish. Over night is best but as little as a few hours will do.

    Whole chickens about 2.5 to 3 lbs take 3 to 4 hours at 250 degrees
    Whole chickens about 3.5 to 4 lbs take 3 to 5 hours at 250 degrees

    1/4s take about 3 hours at 250 degrees

    Make sure to cook to an internal temperature of 170 degrees.

    Spray every hour or so with apple juice if you want to add BBQ sauce do it the last 30 minutes.

    Good Luck!
     
  4. You could also cut the back out and smoke it whole, but flat. Makes for a nice presentation if you're after that.
    Sometime try brining in Mountain Dew. 1/2 cup kosher salt to each 2 liter bottle, add the rest of your favorite ingredients.
     
  5. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I'm with Ultramag. Halves are the way to go.
     
  6. coz

    coz Meat Mopper OTBS Member

    I am going to try the cutting out the back and laying it flat method tomorrow.They are brining as we speak.The wife picked up 2 nice birds for less than $4 each.
     
  7. cheech

    cheech Master of the Pit OTBS Member

    Don't forget the pictures so that we can all enjoy them
     

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