What temp smoker?
When to foil?
When to stop?
That's just for the skin. My all time favorite is smoke it at 225. While it's smoking fry up some bacon until crispy. Take the bacon & put on a paper towel, but leave the grease in the pan. When the chicken is done, take the skin off chop it into little pieces & put it in the fry pan in the bacon grease, fry it until it's crispy. Pull the chicken & put in a large mixing bowl. Chop the bacon up & combine the bacon & skin with the pulled chicken. toss them together & serve.
I've been wanting to do this. I've had some good success with legs and thighs, want to try a whole chicken.
Is there a per lb time limit when it comes to chicken? Just want to make sure I could get it done before supper
I say brine the chicken and then spatchcock or half the chicken. Rub them down both on and underneath the skin. Smoke at 225 for around 2 hours or until it hits about 5 degrees before the temp you want then finish up skin side down on a grill. But this is just my opinion there are lots of way to skin this cat.
If you have not tried ShooterRicks Snake Bitten Chicken Rub you are missing out. I have used it for over a year for many a smoke or bbq and folks just love it. I do run it thru my grinder a bit to get some finer granules in addition to the larger ones but everyone loves this stuff.
I have found that a mop that contains some sugars (like thinned bbq sauce) will help crisp up the skin because the sugars will slowly carmelize, even at lower temps. The next whole chicken I plan on doing I was going to inject it with something known around our house as, "chile lime sauce". The sauce is just equal portions of freshly-squeezed lime juice, olive oil, and Sriracha-style hot sauce, then a little bit of salt and freshly-pressed garlic. What do you chicken experts think about that injected into a bird?
As to the mop, I don't think chix require that, but it is a matter of taste. If you are pulling the chix there is no need to worry about the skin. Everybody has their way of doing it. Try the different methods and see what you like.
Good luck and good smoking.
Well here's the chicken
I couldn't really taste the sauce I injected it with but none-the-less the chicken was still delicious and moist. Some other stuff snuck in there with it; pork neck bones for greens, a plantain, and some braut's. Not a bad Sunday afternoon.