or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › my whole chicken. (Byrd's byrd)
New Posts  All Forums:Forum Nav:

my whole chicken. (Byrd's byrd)

post #1 of 10
Thread Starter 

what up my good people. I hope this thread finds you and your families in good heath and spirits. So I did a whole chick today. I got this "sittin Chicken" thingy that I Used. Here's how it went

 

I rubbed it with a bunch of stuff, then filled the sittin chicken with Goya mojo criollo. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finished product

post #2 of 10

  Looks tasty!  What did you think? That is what matters most.

 

 

  Mike

post #3 of 10
Thread Starter 

It was good, but I definitely think it should have gone longer. I pulled it at 170° in the breast, but it was still "too pink" for my liking near the joints. It was moist and juicy though and definitely worth trying again. 

post #4 of 10

That looks great! Measure your Internal Temps in several places. Especially in the thighs near the carcass. If the bird is Brined the Breast will take the few extra degrees waiting for the Thighs to catch up...JJ

post #5 of 10

Good lookin' bird!  Like JJ said - measure IT in more than one place.

 

Also, the dark meat will look pink after smoking.  Scared my wife the first time she saw me eatin' a pink leg...LOL but it was 175* - so all was well!!!!

 

Bill

post #6 of 10
Thread Starter 

Thanks for the input gents. 

post #7 of 10

pretty bird!  drool.gif

post #8 of 10

Nice. Do more and how did you do it ? Details...biggrin.gif

 

Have fun and as always ...

post #9 of 10

Looks great! Spatchcocking will also help even out the timing between the dark and white meat. As JJ said, brining is great insurance against the white meat drying while waiting for the dark meat.

post #10 of 10
Thread Starter 
Quote:
Originaly Posted by oldschoolbbq View Post

Nice. Do more and how did you do it ? Details...biggrin.gif

 

Have fun and as always ...

 

The bird was right at 5 lbs. I rubbed it with olive oil then a mixture of kosher salt, brown sugar, pepper, coriander, granulated garlic, mustard powder, chili powder, onion powder, paprika and cumin. Poured the mojo in the sittin chicken then threw it in the egg at 275°. It went for right about four hours.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › my whole chicken. (Byrd's byrd)