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First Whole Chicken Smoke.. Heavy Q-View

post #1 of 7
Thread Starter 

I usually post in either the pork or beef section. When it comes to chicken I am a newbie..

 

I bought a 6 pounder at the store today.. Of course I took the giblets out & rinsed the bird real good. I then coated it with EVOO and then seasoned it with Jeff's rub.. I did notice that the bird was missing one wing & my 7 year old was kinda upset as he loves wings.. lol

 

When do I insert my meat probe? I know it goes in the breast but when? Do I wait about a hour or do I insert from the start?

 

Sorry for the questions as I can answer questions when it comes to briskets..

 

I'm going to try and smoke this bird at between 250 & 300 degrees with oak chunks for the smoke. This is on a Masterbuilt propane XL smoker.

 

Here are the pics..

 

DSCN0701.JPG

 

Supposed to be minimally processed.. We will see.

 

DSCN0700.JPG

 

Decent price at least..

 

DSCN0702.JPG

 

DSCN0704.JPG

 

Freshly rubbed with EVOO (Extra Virgin Olive Oil).. Makes the rub stick better..

 

DSCN0705.JPG

 

DSCN0706.JPG

 

Coated with Jeff's rub.. Gonna be good - I hope.. lol

 

Thanks for looking

 

Phil

post #2 of 7
Looks good so far . Good price on the yardbird.
I probe mine after an hour or so. No special reason
Just the way i do it .
post #3 of 7
Thread Starter 

That's what I figured.. Thanks..

post #4 of 7

Looks like you are off to a good start.  Using the higher temps is going to give you crispy skin.  :)

post #5 of 7
Thread Starter 

I guess the smoke went ok. My 7 year old ate both legs & the wings. He had no complaints.. My wife ate all of the skin.. She said it was crispy & had good flavor. I cooked the meat until it hit 185* IT. It was still moist & tender. I didn't care for it but then again I don't much care for baked chicken. I like FRIED chicken.. lol

 

Here are the pics.. For some reason the flash didn't go off so sorry for the quality..

 

DSCN0707.JPG

 

DSCN0708.JPG

 

Both legs pulled right out with a single twist..

 

DSCN0709.JPG

 

Breast before being cut.. Skin pulled back..

 

DSCN0710.JPG

 

Again sorry for the quality of the pic.. The meat did look good..

 

Thanks for looking..

 

Phil

post #6 of 7

Phil ,if I haven't yet, welcome1.gif . Hey , you're Bird looked nice , did you Brine it or just season and cookicon_question.gif . I noticed you had her laid-out on her back , I did the last two on my small Smoker and ended up with them both on thier Backs . I Brined her in the Slaughterhouse recipe Pops turned us on to .

 

If you haven't gotten into Brining yet, you should give it a whirl thumb.gif. Though , from what it looks like it came out Very well drool.gifKudos...

 

Have fun and...

post #7 of 7
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Phil ,if I haven't yet, welcome1.gif . Hey , you're Bird looked nice , did you Brine it or just season and cookicon_question.gif . I noticed you had her laid-out on her back , I did the last two on my small Smoker and ended up with them both on thier Backs . I Brined her in the Slaughterhouse recipe Pops turned us on to .

 

If you haven't gotten into Brining yet, you should give it a whirl thumb.gif. Though , from what it looks like it came out Very well drool.gifKudos...

 

Have fun and...

 

Thanks for the kind words.

 

No brine - I just seasoned and cooked it. I used Jeff's rub. I think that is the reason it turned out so black.

 

Only thing was that the black came off on your fingers. Almost looked like soot. Of course that wasn't it.. It tasted too good for that.. I think it was because I rubbed the chicken down with EVOO and then applied the rub. After cooking the seasoning didn't cook all the way into the skin.. I guess it stayed on top with the oil.. We had smoke the whole smoke.. We put 2 chunks of oak in when we preheated the smoker & they produced smoke the whole time..

 

I did cook the bird on her back.. It seemed to work.. lol

 

Phil

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