First Time Chicken Smoker

nosoup4u · May 24, 2012

Hi everyone. First-time poster, here, though I've been using this board for the tremendous resource that it is for some time. Thank you all for the fantastic information.

I'm attempting my first chicken smoke and second overall smoke (I did salmon last week) this weekend. I'm cooking for a group of 8 people, and after pouring through the information within these forums, I think I've decided on doing the following...

I have three 5-pound fryer chickens (leftovers are always good)
I'm going to brine using Tip's Slaughterhouse Poultry Brine and use a fairly basic poultry rub
I plan on using maybe a combo of hickory and apple wood
I also plan on smoking on my propane Masterbuilt at 275, figuring it will take roughly 3.5 hours

My biggest concern is having rubbery skin. I will be with some women who fear undercooked chicken, and I think they will equate rubbery skin to being undercooked. Plus, well, who doesn't like crispy skin? So I have a couple of questions:

I have seen a couple of posts suggesting rubbing butter between the skin and flesh - will this help crisp the skin?
Should I smoke at a higher temp? If so, how long should I plan on it taking (for planning purposes)?
What about taking the birds out of the smoker a couple of degrees early and throwing them on a hot grill?
Any thoughts on using Tip's Slaughterhouse Spritz?

Thanks so much for reading and for any advice you can give. I hope to be around these forums for a long time!

Phil

pineywoods · May 24, 2012

Many people crisp the skin on a grill or in the oven.

Tip's brine is great

Personally I just smoke poultry at 300-325 and the sking comes out pretty crisp but you do loose a little of the smoke flavor because it cooks faster thus it's not in the smoke as long.

Times it's hard to say just too many varibles like size of the birds, temps, how many times you open the smoker, etc that's why we go by temps but your guess should be close give or take a 1/2 hour if I had to guess

jirodriguez · May 24, 2012

Tips brine and spritz are great! You can not go wrong with his stuff

I personally like to smoke my chicken at low temps (225'ish), for the moist tender melt in your mouth meat, but you can always just toss the chicken on either a hot grill or under a oven broiler for 5-10 minutes to crisp up the skin.

Another option that I have started doing to be a tad healthier is to skin the entire chicken (except the wings), brine it in tips, rub it down with a dry rub, smoke at 210°-220°, and spritz 1x per hour. Comes out very tender, and I like how the flavor of the rub is on the meat vs. the skin.

austinl · May 24, 2012

275 isn't a higher temp? ;) Another option is to skip serving parts and just pull the meat.

oldschoolbbq · May 25, 2012

Be sure you have a finished temp. of ( at least ) 165*f in the breast (with the brine , I go to 175*f to appease the Women) , and the joint move freely and clear juice runs out when the joints are poped.

Have fun and...

bruno994 · May 25, 2012

I smoke my yardbirds at 250-275 degrees. It typically takes about 2 hours, but I use temps not times. Just like most smoked meats, when it's done, it's done. I am with Stan on the IT temp as well, I take them to 175, unless it's a comp, then I pull them at 165 to make sure they're juicy. Brining is a must for any poultry. I do it everytime and love the results. Got a few tips I am trying this weekend for crisping up then skin. I'll post about it once my mad scientist experiment is done. Good luck on your chix!

scarbelly · May 25, 2012

I am on the opposite end of the ladies you are serving - I can not eat dry chicken so I pull my birds at 160 and finish them on the grill until the IT hits 165. My smoker maxes out at 250 so that is what I smoke the chickens at and I use Shooter Ricks Snake Bitten Chicken Rub - great rub and Tips Brine is awesome

diesel · May 25, 2012

I run my smoker at 275 - 325 for chicken. That should crisp up the skin. The brine will help eliminate the meat from getting dry. Good luck and lets see some qview.

nosoup4u · May 27, 2012

Thanks for all the great tips, everyone! I'll be sure to post some QView.

nosoup4u · May 30, 2012

Thanks again for all of the great tips and advice. I wound up smoking between 250-275. Skin was a bit rubbery, but not terrible. I used Tip's Slaughterhouse Brine and Spritz and a basic rub. I tore some of the skin when I was separating it from the meat - guess I'll have to be more gentle. Overall it turned out as well as I could have expected!

realtorterry · May 30, 2012

Nice, how about a pic inside!

smokinhusker · May 30, 2012

realtorterry said:
Nice, how about a pic inside!

X2

rdknb · May 30, 2012

Glad it turned out good for you. For the record I smoke them at 300-325 and they are always moist. I put a lot of butter under the skin and Olive oil on the skin then season.

nosoup4u · May 31, 2012

I didn't take any - rookie mistake. Won't happen again.

jrod62 · May 31, 2012

Looks good !

I put butter/ garlic under the skin .
Turn out nice and moist

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