or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › SMoking alotta chicken - how to keep warm and moist
New Posts  All Forums:Forum Nav:

SMoking alotta chicken - how to keep warm and moist

post #1 of 14
Thread Starter 
this weekend I will be smoking around 4 - 4lb chickens for a family gathering. I have a OBS so I am guessing that I will probably have to smoke them two at a time unless I can fit two per rack. My question would be once they finish smoking how can I keep the warm and ensure that the meat stays moist and does not dry out Would wrapping in foil and placing in a cooler work like it does for pork butt? Is there another preffered method
post #2 of 14
Thread Starter 
thinking out loud here but I suppose I could spattock the chickens and then cook all four at the same time
post #3 of 14

Yes you can hold them in a cooler the way you do pork butts, brisket, turkeys. Just don't expect the skin to be crispy. Spatched chickens take up more grill space than whole birds, but less head room.

post #4 of 14

BRF , hello and pleased to meet ya.

 

Your answer is Yes , and Yes .

 

I use the wrap,Towel and cooler my Butts, Briskets and Chickens all the time. It actually benefits the meat in tenderizing it slowly as it sits.

 

Spatching is about the easiest way to a evenly cooked Chicken , everything at one level. Then go ahead with the Cooler thingy anyhow , to keep it at temp. till service time... just sayin.

post #5 of 14
Thread Starter 
Thanks guys. I love this hobby. Cant wait for football season so I can get hte smoker rolling every saturday. If I am going to cooler it should I still take the Chicken Breast temp to 165 degrees?
post #6 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

Yes you can hold them in a cooler the way you do pork butts, brisket, turkeys. Just don't expect the skin to be crispy. Spatched chickens take up more grill space than whole birds, but less head room.

Like dirt said..

 

Here's a spatchcock i did last nigh.  This is on a standard size dinner plate and it's a 5-6 lb er.   See how many plates you can fit on your cooking rack. 

 

http://www.smokingmeatforums.com/t/145262/ok-ok-heres-a-spatchcock-on-the-mini

post #7 of 14
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Like dirt said..

 

Here's a spatchcock i did last nigh.  This is on a standard size dinner plate and it's a 5-6 lb er.   See how many plates you can fit on your cooking rack. 

 

http://www.smokingmeatforums.com/t/145262/ok-ok-heres-a-spatchcock-on-the-mini

 

wow that looks great...did you brine it? or what method did you follow
post #8 of 14
Quote:
Originally Posted by bigredfan View Post

 

wow that looks great...did you brine it? or what method did you follow

No brine, i just apply my rubs and put it on the smoker when it gets up to 200  then let the smoker go up to 325...then keep it between 300-325.      By putting the bird on at a lower heat it get's to spend more time in the smoke and when it get's up to about 300 it really crisps up.

 

I'd guess it spends half the cooking time under 300 and the other half over 300....about 2 hours total cooking time for this bird.  They always come out very juicy and tasty.    Down the road if you build a  WSM mini they are great, the chicken drippings all go back into the smoke...it really adds back some flavor.

 

Bradley smoker, is that electric or gas?

post #9 of 14
post #10 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

Check out his one that I did, should get you pointed on the right path

 

http://www.smokingmeatforums.com/t/142448/dirtsailors-high-temp-chicken-smoke-debunking-that-low-and-slow-brined-and-spritzed-is-the-only-way-to-get-moist-chicken

Case why is it my chicken didn't need flipped over to get real crisp when we both use the same smoker at the same temps ?  Seriously it doesn't make sense to me....Did you use the teracotta pot for that cook?

post #11 of 14
Quote:
Originally Posted by FWIsmoker View Post

Case why is it my chicken didn't need flipped over to get real crisp when we both use the same smoker at the same temps ?  Seriously it doesn't make sense to me....Did you use the teracotta pot for that cook?

Keith it didn't need to be flipped or put on the coals direct. I just wanted to show that you could do that if you wanted with the Mini. Just showing off what it can do!

post #12 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

Keith it didn't need to be flipped or put on the coals direct. I just wanted to show that you could do that if you wanted with the Mini. Just showing off what it can do!

Ahh i see....  I bet you did use the pot on that round though... I know you're starting to not use it which i like because it let's more direct radiant heat up and gives the chicken more of a "sun burn" per say. 

post #13 of 14
Quote:
Originally Posted by FWIsmoker View Post

Ahh i see....  I bet you did use the pot on that round though... I know you're starting to not use it which i like because it let's more direct radiant heat up and gives the chicken more of a "sun burn" per say. 

On that burn I just used the steamer tray as a diffuser.

post #14 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

On that burn I just used the steamer tray as a diffuser.

I know what it is... I see foil down in the pot?   Let those juicy drippings go straight down!  mmmmm goood!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › SMoking alotta chicken - how to keep warm and moist