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Chicken or Turkey ... Never smoked either

post #1 of 5
Thread Starter 
We are thinking about smoking either a chicken (or 2) or a turkey for Christmas, but have never smoked either one. I've got an electric smoker and have been successful with ribs so I'm wanting to expand my horizons. I'm looking for suggestions, prep, cook times, methods, etc.

Thank you in advance.

Cameron Denison
post #2 of 5

You are going to get all kinds of responses to your question. There are so many ways to smoke a chicken or turkey. Brining, injecting, and putting on a rub. My suggestion would be to start with a broad breasted roasting chicken for your first try. I like to do them beer can style. If you feel like injecting it. I like melted butter, garlic powder, onion powder, & a little rub. Just inject enough to make the skin swell up. Then a little EVOO & your favorite rub on the outside. I also drink half the beer & put a little rub & some spices with the remaining beer. Smoker temp about 250. Take the breast temp to about 170 then wrap in foil & rest on counter for about 1/2 hour. Most roasters come with a pop-up timer in the breast. If you don't have a temp probe just wait until the pop-up pops. If your electric smoker happens to be a MES with the window in the door, just position the chicken so the pop-up is right in front of the window. Good luck & don't forget the Q-view.

post #3 of 5
Thread Starter 
Thanks for the info. I've been reading many of the posts in the poultry section. Didn't realize li wasn't posting in the riht section. I think I'm going to brine. I've got an old water cooler I plan to use. The turkey will be going in this afternoon and will go on the MES tomorrow afternoon.

Thanks again for the info! Merry Christmas!
post #4 of 5

Its hard to beat a smoked bird,I also like drunk chicken alot,there are literally hundreds of combos for rubs,brine's and injections,you will have to figure out one that you and your family will like and try it.Mine is a evoo rub down with Greek seasoning for chicken and either inject or brine Turkey,then use butter and garlic inside and out.170 in the breast and mmmmmm tasty.

post #5 of 5
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