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Second try at birds

post #1 of 12
Thread Starter 

I used Rick's Snakebitten rub, which is much better than my first try where I made up my own.  Kept the smoker around 275 then cranked it up to about 325 for the last 10 mins to try to crisp up the skin. I used mostly cherry but threw a chunk of hickory in because I have trouble just leaving things alone.

 

On one of the birds, the leg/thigh just fell off when I was taking it off the grill, I devoured it while the rest of the bird rested.  No weird breakfast sausagey flavor this time. It was fantastic.

 

 

This forum has helped so much.  I've only done 4 smokes but each thing has been better than the last.  If this trend continues, I'm going to take over the world.

 

One question though, I'm wondering if anyone can tell me why some chicken meat has a texture where it's nice and juicy and great but at the end of a bite, it kind of holds your teeth together and there's a little snap when you pull them apart?  For some reason that really bothers me and I'd like to know how to avoid it if possible.  The leg/thigh on this bird did not do that, but it seems pretty common.

post #2 of 12
That looks very good, his long was your total cooking time?
post #3 of 12
Thread Starter 

I didn't pay close attention when I put it on, but I would guess about 2.5 - 3 hours.  When it started looking tasty, I started probing it occasionally.  Pulled and tented when the breast hit 160.
 

post #4 of 12
Thread Starter 

Quick follow-up.  When the bird cooled, the skin was a little on the chewey side.  I'm going to try cooking one at 325 next time.
 

post #5 of 12

Yes , Chix seem to do better at higher temps. ; quicker cook(IT watched) and a bit crispier skin.

post #6 of 12

Nice looking bird. Low and slow does nothing for chicken other than to give more time to get smoke. I do 325 to 350 and have crispy skin. Like it was fried.

Happy smoken.

David

post #7 of 12
Thread Starter 

I thought 275 was higher temp (The only other thing I've done is pork butt at 225).  I guess I need to go higher still.  What about doing 275 for the first hour or so and then moving up, allowing a little more time to smoke?
 

post #8 of 12
Great looking bird..it's amazing how different birds look off of different types of smokers at the same temps!

I've used propane, stick burner, UDS, mini and kettle...all a tad or more different
post #9 of 12
That will work great. A lot of people bump the heat up at the end to crisp up the skin. The longer you can keep it in the smoke the better smoke flavor you will get. But i sure do like my crispy skin. Happy smoken. David
post #10 of 12
Thread Starter 

Yeah, I saw posts about bumping up the heat in the last 20 minutes or so, but I don't know when the last 20 minutes is.  I was really cautious about overcooking them.  I did give it a little blast at the end but I don't think it was enough.
 

post #11 of 12

Their is nothing wrong with high heat the whole time. I will gladly give up a little smoke for crispy skin.

David

post #12 of 12
Quote:
Originally Posted by themule69 View Post

Their is nothing wrong with high heat the whole time. I will gladly give up a little smoke for crispy skin.
David
Yep...Keith's method is bird on the smoker around 200...let it cruise slowly up to 325-375 and then back it down to 300-325 for the majority of the smoke.

Plenty of smoke and beautiful birds!
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