How long to somke an 8lb whole chicken for
- Thread starter rdefino
- Start date
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shred
Newbie
I'd guess about 5 hours, but it's hard to say for sure. Get the breasts to 165. If you brined it you don't have to worry as much about overcooking and drying it out. Leave yourself plenty of time. You can always wrap it and keep it warm if it's done sooner than expected.
linguica
Master of the Pit
Yesterday I smoked a 8 pound turkey breast. Here are some notes I took down:
I preheated my new MES30. It runs 10% hot, so a setting of 216 deg gave me a steady temp of 242 deg. While preheating I loaded up the AMNPS with apple pellets and put it in the smoker make sure the pellets where dry.
The AMNPS was lit at both ends and put into the mail box mod. The turkey breast came out of the fridge, got a coating of olive oil and in to the smoker.
MES 30 800 Watts. Set temp: 216 Probe temp: 240
Hour Meat Temp Smoker Temp
In 41 242
1 82 247
2 129 235
3 156 240
20 min 161 242
The procedure was from Jeff, http://www.smoking-meat.com/october-2010-smoked-bone-in-turkey-breast.html
May be of some help.
I preheated my new MES30. It runs 10% hot, so a setting of 216 deg gave me a steady temp of 242 deg. While preheating I loaded up the AMNPS with apple pellets and put it in the smoker make sure the pellets where dry.
The AMNPS was lit at both ends and put into the mail box mod. The turkey breast came out of the fridge, got a coating of olive oil and in to the smoker.
MES 30 800 Watts. Set temp: 216 Probe temp: 240
Hour Meat Temp Smoker Temp
In 41 242
1 82 247
2 129 235
3 156 240
20 min 161 242
The procedure was from Jeff, http://www.smoking-meat.com/october-2010-smoked-bone-in-turkey-breast.html
May be of some help.
Yep, Shred's right on spot... always cook by temp. and not time- time is only an estimate.
165° IT - in the Breast and 175° IT - in the Thighs
.
Have fun and...
165° IT - in the Breast and 175° IT - in the Thighs
Have fun and...
myself I brine for 24 hrs (a whole bird) separate the skin from the meat first and when time to put rub on put most of it on the meat under the skin... as the others said go by temp... anywhere from 3-5 hrs
sound1
Smoking Fanatic
x3, safety first, go by temp!! You would be surprised how long food will stay warm with the towels and a cooler.
austinl
Smoking Fanatic
wtipton
Smoke Blower
Greeting,
I recently smoked 2 10lb whole chickens and they took about 7 hours to finish. But I did not brine them, I injected them in the breasts and in the legs they turned out extremely moist. Hope this helps
Happy Smoking
William
I recently smoked 2 10lb whole chickens and they took about 7 hours to finish. But I did not brine them, I injected them in the breasts and in the legs they turned out extremely moist. Hope this helps
Happy Smoking
William
austinl
Smoking Fanatic
Those are some big chickens! I usually pick up the 4-6 pounders, that's what those times above were based on.
linguica
Master of the Pit
I find the longer that you brine, the more it changes the texture of the meat. Like fresh turkey vs packaged, sliced turkey luncheon meat.
austinl
Smoking Fanatic
shred
Newbie
It really depends on how strong (salty) you make your brine. I've sometimes cheated brines by increasing the salt to water ratio and decreased the brine time. I believe the standard brine calls for a 5% ratio or 1 tbsp of salt per cup of water.
shred
Newbie
... also keep in mind all salts are different. Table salt is significantly stronger than kosher salts.
Also, if using table salt, remember that Iodized salt can change your flavor profile.
As previously mentioned, the time required is the time it takes to hit 165 degrees. You could plan on a little rise in resting, but don't push it.
Good luck and good smoking.
As previously mentioned, the time required is the time it takes to hit 165 degrees. You could plan on a little rise in resting, but don't push it.
Good luck and good smoking.
dad of four
Smoke Blower
Not to crap on your point, but I believe the reason that table salt is "stronger" than kosher is that the crystals are a lot smaller,
hence a Cup of Iodized Salt will contain more salt
Looking at 2 identical sized boxes of salt:
Iodized weighs 4 pounds (1.8 kg)
Kosher weighs 3 pounds (1.36 kg)
p.s. There's a joke in their somewhere, but I don't want to be called anti-Semitic
shred
Newbie
Hehe... yep, that definitely has something to do with it. Even with Kosher salts there is a variance. Morton's is about 25% "stronger" than Diamond (my preference).Not to crap on your point, but I believe the reason that table salt is "stronger" than kosher is that the crystals are a lot smaller,
hence a Cup of Iodized Salt will contain more salt
Looking at 2 identical sized boxes of salt:
Iodized weighs 4 pounds (1.8 kg)
Kosher weighs 3 pounds (1.36 kg)
p.s. There's a joke in their somewhere, but I don't want to be called anti-SemiticLOL
timberjet
Master of the Pit
rollin smoke
Meat Mopper
I always do a vinegar and water wash/soak for about an hour before i season my chickens. After seasoning i let them sit in the fridge for about 30 min or until the rub is nice and dissolved. Especially under the skin ( i cut the skin back to get underneath). I try to keep the temp about 225-250 and keep them on for about 5hrs. Adding smoke every 45 min to an hr. Chicken takes on smoke flavor easily.
austinl
Smoking Fanatic
I've had the opposite experience with chicken taking on smoke compared to other meats; interesting...
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