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Injecting whole chicken and other chicken questions

post #1 of 6
Thread Starter 

I have done this with beer can chicken that I grilled.

 

My question is, How long and what temp do you smoke it at? I'm using a Cajun Injector electric smoker. I believe it only gets to 275 degrees I believe.

 

I have 9 whole chickens to try and smoke up. These range from 5 to 8 pounds.

 

How should I smoke the chicken if I half them?

 

 

Thanks for the help.

 

post #2 of 6

Always take to temp and not time. 40-140 rule always apply. I don't have that smoker so I wouldn't know how to get colonels skin on it. USDA recommends  180 internal temp. icon14.gif

post #3 of 6

We do beer can chicken in the smoker all the time. Get a good temp probe & smoke until breast is 165 and thigh is 175. Let it rest for 15-20 minutes & carve it up.

post #4 of 6
Thread Starter 

I have one of those remote temp probes that I got a while ago. I don't know the brand of it.

 

With the beer can chicken, do you add anything to the beer? I add some herbs and sometimes garlic in there. I also coated the chicken with vegatable oil every 30 minutes or so when I was grilling it. Is that a good idea?

 

Thanks for the help so far. This newbie is open to all suggestions on doing this.

post #5 of 6

I do a brine on my chicken an use leinenkugels summer shandy with a lemon in it and it turns out great.

post #6 of 6
Thread Starter 

I would rather drink that then use it for cooking, lol.

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