Whole Chicken Advice (With Added Q-View!!!)

procraft · Aug 17, 2012

Getting ready to smoke a whole chicken for the first time tomorrow. Got a bird a little over 5 pounds in the fridge ready to go in a brine tonight. After some reading I think I am going to make the "slaughter house brine." I have everything here to make it already.

This will be the first time I have ever put anything in a brine, so I am wondering does the whole bird need to be submerged under the water or not?

My other question is I am wanting to smoke a 4 1/2 pound pork loin at the same time that the whole chicken is smoking. Will that work out OK or do I need to do them separate? I know it is recommended to smokes the chicken at a higher temp than the pork loin, but I a not all that concerned with the crispness of the skin on the chicken, I can always put the chicken in the oven at the end to crisp it up some if I decide that I want it a little crispy.

Thanks!!

irie · Aug 17, 2012

Yes the entire bird should be submerged in the brine.

Smoking the bird and loin together is fine just make sure the pork is either on the top rack or they are side by side so they chicken is not dripping on the pork to potentially cross contaminate.

I have done high and low temp chicken smokes and honestly as long as you eat it right out of the smoker the skin is fine both ways. The longer is rests and starts to steam itself, the worse the skin will become. Worst case scenario you can always throw it under a broiler for a few seconds.

Oh and dont forget the q-view! :) I love the slaughter house brine and spritz, slaughterhouse chicken is my families favorite!

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

jrod62 · Aug 17, 2012

I like to put butter/garlic mix under the skin.

irie · Aug 17, 2012

now that sounds good to me! I usually add a cut lemon or two and some smashed garlic cloves to my brine.

rbranstner · Aug 17, 2012

irie said:
Yes the entire bird should be submerged in the brine.

Smoking the bird and loin together is fine just make sure the pork is either on the top rack or they are side by side so they chicken is not dripping on the pork to potentially cross contaminate.

X2. Some spot on advice there.

sqwib · Aug 17, 2012

Irie has you covered.

I would do the chicken beer can style over a drip pan with water, less chance of drying out the white meat as you can take the chicken to a higher internal temp.

The skin will be fine at lower temps as long as the fat is rendering .

Pull your loin at 140° and foil and rest for 20 minutes before slicing carry over heat will bring you up to 145.

Slice only enough pork for the meal sliced pork will dry out faster than a whole piece..

rbranstner · Aug 17, 2012

I also love doing my birds spatchcock style.

jarjarchef · Aug 17, 2012

irie said:
Yes the entire bird should be submerged in the brine.

Smoking the bird and loin together is fine just make sure the pork is either on the top rack or they are side by side so they chicken is not dripping on the pork to potentially cross contaminate.

I have done high and low temp chicken smokes and honestly as long as you eat it right out of the smoker the skin is fine both ways. The longer is rests and starts to steam itself, the worse the skin will become. Worst case scenario you can always throw it under a broiler for a few seconds.

Oh and dont forget the q-view! :) I love the slaughter house brine and spritz, slaughterhouse chicken is my families favorite!

Slaughterhouse Spritz (Good fer everthin!)

8 oz Apple Cider

6 oz Water

4 oz Whiskey

2 oz Cider Vinegar

Spot on advice. Just keep an eye on your temps of the pork and bird. Pork can be pulled at 145 if not injected and chicken at 170.

procraft · Aug 17, 2012

Thanks for all the advice.. I was thinking seriously about doing the chicken beer can style. I have always wanted to try that method, just never have.

I do have a couple more questions though... After I take the bird out of the brine in the morning, other than the butter/garlic mix under the skin, what is recommended for seasonings to go on the outside of the skin?

My other question is about the temps.. It has been pounded in my head for years to take the temp of pork up to like 170 and chicken to like 180. Why is it safe to take the pork loin out at around 140-145 and take the chicken out at 160-165? Just don't want anyone getting sick from under cooked meat. Thank again!!!

irie · Aug 17, 2012

I always do whole chickens beer can style and in a pinch (no beer in cans left) used a half drank squirt with lemon, garlic and thyme shoved in.

As far as the outside goes I just pat it dry with a paper towel and sprinkle on some Tony Cachetroeishifgoihasd creole seasoning lol. I have also seen people rub the outside with oil or butter before adding seasoning but in my experience it does not make a notable difference.

Do NOT quote me on this because its been a while since I took a food born illness and restaurant safety class but from what I recall one of the main contributors to different "done" temperatures between different animals is the fact that each can carry species specific bacterias that in turn have different temperatures to kill them off. When in doubt consult: http://www.foodsafety.gov/keep/charts/mintemp.html

I always take my brined birds to 180 IT in the breast and have never had a dry bird.

http://notomatoesbbq.blogspot.com/2011/05/ill-have-chicken.html (my first attempt at chicken)

jarjarchef · Aug 17, 2012

I have been trained under the HACCP principles. It was a process that was developed for the NASA Astronauts and is used by most major food manufactures and many of the large food service companies. The guide that was linked by irie is basically the same as I use at my work location.

If you notice the chart is broken down into many different situations. For example Pork (whole muscle) is 145 for 3 minutes and pork (ground) is 160 with no rest time. With the whole muscle the outer part will get hotter than 145, but you have not contaminated it by cutting, grinding, injecting or anything else. But with the ground pork everything is all mixed up and a greater chance of contamination, so they need to go to a higher temp all the way to the center.

Not to add confusion, but if you cook a beef roast to 145, you will be pushing more of a medium well to well done after it rests. We cook beef to 130 and hold for 121min in a hot box set at 145. We get a beautiful medium rare to medium.
[h1]Safe Minimum Cooking Temperatures[/h1]
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
[h2]Why the Rest Time is Important[/h2]
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category	Food	Temperature (°F)	Rest Time
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160	None
Turkey, Chicken	165	None
Fresh Beef, Veal, Lamb	Steaks, roasts, chops	145	3 minutes
Poultry	Chicken & Turkey, whole	165	None
Poultry breasts, roasts	165	None
Poultry thighs, legs, wings	165	None
Duck & Goose	165	None
Stuffing (cooked alone or in bird)	165	None
Pork and Ham	Fresh pork	145	3 minutes
Fresh ham (raw)	145	3 minutes
Precooked ham (to reheat)	140	None
Eggs & Egg Dishes	Eggs	Cook until yolk and white are firm	None
Egg dishes	160	None
Leftovers & Casseroles	Leftovers	165	None
Casseroles	165	None
Seafood	Fin Fish	145 or cook until flesh is opaque and separates easily with a fork.	None
Shrimp, lobster, and crabs	Cook until flesh is pearly and opaque.	None
Clams, oysters, and mussels	Cook until shells open during cooking.	None
Scallops	Cook until flesh is milky white or opaque and firm.	None

procraft · Aug 17, 2012

Thanks very much for the detailed responses!! I have definitely learned something today that's for sure.

I have the bird sitting in the fridge soaking in the brine. Looking forward to getting up, getting some rub on the pork loin, and getting them smoking.. I will have some QView to follow.. Thanks everyone again for the advise.

chef jimmyj · Aug 18, 2012

Give this rub a try...It is All Purpose, Kid Friendly and works well with Chicken and Pork. It goes with any sauce you like...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

procraft · Aug 18, 2012

Thanks for the recipe JJ. Will definitely give it a try.

procraft · Aug 18, 2012

As promised I have the Q-view of today's smoking. Everything turned out great. Everyone had empty plates when we got up from the table tonight!!

I did the 4 1/2lb pork loin, the 5 1/2lb whole chicken and got a wild hair and decided to do a head of cabbage as well..

mvqbg6.jpg

procraft
Aug 18, 2012

25ztq8g.jpg

procraft
Aug 18, 2012

Here's the loin ready for some rub. The loin after the rub.

tah1lg.jpg

procraft
Aug 18, 2012

The cabbage after prepping.

zsqs1c.jpg

procraft
Aug 18, 2012

1949wh.jpg

procraft
Aug 18, 2012

Getting happy on the smoker. Right after the chicken come off.

x3x0f6.jpg

procraft
Aug 18, 2012

The pork loin after resting for 15min

34j7o5s.jpg

procraft
Aug 18, 2012

The cabbage after slicing.

Everything tasted awesome!! Thanks again for all the advice and help.

Whole Chicken Advice (With Added Q-View!!!)

Newbie

Meat Mopper

Smoking Guru

Meat Mopper

Smoking Guru

Smoking Guru

Smoking Guru

Master of the Pit

Newbie

Meat Mopper

Master of the Pit

Newbie

Gone but not forgotten. RIP

Newbie

Newbie

Similar threads

Hot Threads

Featured Blackened Rockfish...