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My First Smoked Whole Chicken

post #1 of 9
Thread Starter 

This was my first 5 lb.  whole chicken.    I brined it overnight in the Slaughterhouse poultry brine recipe found here.   Also used the Slaughterhouse poultry injection found here as well.  Both very simple to make especially since I already had all the ingredients.  I already had Jeff's rub made up, put it on and in the smoker it went.   I smoked it with a Hickory/Apple and wood mix for 2.5 hours at 275 and got the internal temp to 165.   I then took it out the smoker and let the Chicken sit in foil for 30 minutes.

 

 

My family and I loved it.   I'm really enjoying my new found hobby.  Thanks for all the tips and suggestions.

post #2 of 9

Looks incredible...great job!

post #3 of 9

WOW! Good job indeed! How fun! I can imagine how good it smelled! Cheers! - Leah

post #4 of 9

Great looking Bird! Love the color!

post #5 of 9

Dang nab it man that looks good, very nice job. how long in the brine??

post #6 of 9
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang nab it man that looks good, very nice job. how long in the brine??

I let it sit in the brine 12 hours.   It was the juiciest and flavored white meat I ever had.   Thanks for the compliments.

post #7 of 9
That looks great. Love a nice roast chicken. I don't usually brine , but I might have to try it now.
post #8 of 9

Can't tell for sure from the pic, but the skin looks good.

 

The rubber skin is the big knock on smoked chicken, but there are ways to fix that.

 

I love a good smoked or even grilled whole chix on the Weber kettle!

 

Good luck and good smoking.

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Venture View Post
 

Can't tell for sure from the pic, but the skin looks good.

 

The rubber skin is the big knock on smoked chicken, but there are ways to fix that.

 

I love a good smoked or even grilled whole chix on the Weber kettle!

 

Good luck and good smoking.

The skin was good, it wasn't rubber like at all.   I was afraid of that actually.

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