First time smoker.

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jds22

Smoke Blower
Original poster
Jun 18, 2012
88
12
Central IL
Hey all. I, like many other dads this weekend, got my first smoker. I went with an electric, Lowe's Master Forge, due to simplicity.

We decided to try 2 whole chickens spatchcocked and rubbed. I smoked them at about 230-240 until the breasts reached 165 and the thighs 175. Cooking time was right around 3hrs and I used cherry wood chips.

I'm happy with my first attempt but they were not great. Good, but not great. I did not brine them which I think would have helped and will make sure to do so next time.

efc11084_IMG_0600.jpg


Something my wife and I thought of while eating, is there any reason to smoke a whole bird? The only thing we eat are the breast and thighs. We are thinking that the next batch will be just that, some breasts and thighs and I will brine them.

A question. Are there any precautions I need to take if I'm going to smoke skinless cuts?
 
The bird is pretty...Same boat here, me a Mom like Thighs, Kids want Breasts. I have Brined for over 20 years and won't cook poultry that I have not been able to brine at least 8 hours. I never do Skinless Bird intentionally. I have had the skin tear or shrink back and do not like the tough jerky like texture of the exposed meat. If reducing fat is an issue I recommend putting rub under the skin then Smoke it at 225*F and remove the not crispy skin. If skinless chix is the only choice then Smoking at 225*F with basting every 30 minutes should get you where you wish to be. This is my go to Brine, some popular recipes add Sugar although I don't use it, adding 1/2C will not hurt anything...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1T Red Pepper Flake Optional

Mix well and Soak the Bird for 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)

Mix well and rub on Oil or Butter coated Chicken.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!
 
Thanks for the reply.

The only reason I asked about non-skin smoking is that is what I usually buy when I'm grilling but I'm not opposed to buying breasts and thighs with the skin on. I will definitely brine from now on. I've brined before but was kind of in a hurry this weekend and skipped it. I should have known better.
 
Looks great!

We only eat leg qtrs, or thighs and legs. For the grill I buy pieces and for the smoker, whole chickens and make the remainder of the meat into chicken salad! Cornish games hens are pretty good too and I have to admit I do more of them than chicken. 
 
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