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First time doing whole chickens w/Q View

post #1 of 17
Thread Starter 
So just curious, should I do beer can or just regular? I have smoked wings, legs, thighs, quarters, but never the whole chicken. I have them brining and have the hickory and cherry for he smoke. Any suggestions?
Edited by chorizodahitman - 6/11/12 at 8:02am
post #2 of 17

I've smoked a whole chicken and was not impressed. I'm more impressed with a spatchcocked chicken. I think it smokes easier and more thoroughly.

 

Know what, I think I will do one tonight. lol

post #3 of 17
I would rather drink the beer.
If you brine it for 12+ hours will keep it moist.
I also rub a butter/garlic mix under the skin
post #4 of 17
Quote:
Originally Posted by kryinggame View Post

I've smoked a whole chicken and was not impressed. I'm more impressed with a spatchcocked chicken. I think it smokes easier and more thoroughly.

Know what, I think I will do one tonight. lol
Spatchcocked chicken is a great way to smoke one.
If your not sure how to do one,
U-tube has some good "how to" videos
post #5 of 17
Quote:
Originally Posted by kryinggame View Post

I've smoked a whole chicken and was not impressed. I'm more impressed with a spatchcocked chicken. I think it smokes easier and more thoroughly.

 

Know what, I think I will do one tonight. lol

X2

post #6 of 17
Thread Starter 
Ok going to spatchcock the chicken. Any advice on time to cook. Oh. And how do I split it?
post #7 of 17
Spatchcock that chicken.....from the SF Chronicle.

fd_spatchcockgrf.jpg



~Martin
post #8 of 17
Thread Starter 
Thanks. Watched the YouTube video too.
post #9 of 17

Splitting it with poultry shears or scissors is by far the easiest.

post #10 of 17
Thread Starter 
I have an ECB with an electric attachment. How do I place the chicken on the grill?
post #11 of 17

I smoke mine meat side up with some butter under the skin and this rub

 

 

Shooters Snake Bitten Chicken and Seafood Rub

This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
3/4 cup raw sugar
¼ cup sea salt
1tbs red pepper flakes
1tbs garlic powder
1tbs onion powder
1tbs Hungarian Paprika

2 tsp all spice
1 tsp black pepper course
1 tsp oregano
1 tsp thyme
1 tsp Wasabi powder
1 tsp cumin

Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum

post #12 of 17

Do it.  Everything so far that has been advised seems to be the best way to smoke a chicken.  Brine, Spatchcock, high heat (275-300).  Now, I usually use a thermometer but..  If the leg bone turns easy.  It is done. Good luck.  Can't wait to see picts.

post #13 of 17
Thread Starter 
This was a last minute smoke, for a first time project, so fingers are crossed. I brined the chickens whole for four hours. I then split the chickens, rubbed them with olive oil, and covered them in rub. They just got on the smoker, which is burning a combo of hickory and cherry. Hope it turns out.
post #14 of 17
Thread Starter 
This was a last minute smoke, for a first time project, so fingers are crossed. I brined the chickens whole for four hours. I then split the chickens, rubbed them with olive oil, and covered them in rub. They just got on the smoker, which is burning a combo of hickory and cherry. Hope it turns out.
post #15 of 17

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post #16 of 17

Personally, when I spatchcock the chicken, I use a gas grill, in indirect heat. In order to get the skin nice and crispy, I rub it down with EVOO. Let that bad boy cook for about at hour at 350 degrees and it's perfect.

 

Here's a pic of a grilled yard bird that I spatchcocked.

 

SpatchcockChicken.jpeg

post #17 of 17
Thread Starter 

thanks for all the advice.  I just have to say the chicken was amazing.  I did one for a friend for dinner and one for me.  The chicken was so moist.  I do not like chicken breasts, but these were amazing.  Everything tasted so good.  I like to use a wet sauce for most of my smoking and grilling, I did not use any with this.  Chickens are going to be part of my smoking routine now.

 

photo.JPG

 

photo(1).JPG

 

photo(2).JPG
 

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