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First ever a whole broiler is going in to the smoker

post #1 of 7
Thread Starter 

So here is the first whole broiler going in to the smoker. I have done dry rub, I start out with 250F for the first hour then lower it to 200F. Dose sounds right or is it the other way around?    :help:

 

Will post picture after the broiler comes out of the smoker...... I mean every one have see a dead chicken be fore the smoker.....th_dunno-1[1].gif

post #2 of 7
Slow smoked chicken is real nice and moist. Makes great pulled chicken sandwiches. Sometimes the skin will get dark and rubbery (at least in a charcoal smoker) . I'll be curious how you like it when you're done. You really can't go wrong , tho. Low and slow or hot and fast that chicken meat gonna taste awesome.
post #3 of 7

Howdy Swede,

 

I usually do chickens at least at 275 but closer to 300 and cook to an IT of 165 on the breast and leg.

 

The reason for the higher temperature is so that the skin gets nice a crispy!  Otherwise your skin is kind of rubbery and inedible.

 

Good luck,

 

Bill

post #4 of 7
Thread Starter 

Thanks Guys for your help.... will this time do that slow way.. will post pictures and my thought.

post #5 of 7
Quote:
Originally Posted by RealBigSwede View Post
 

Thanks Guys for your help.... will this time do that slow way.. will post pictures and my thought.

Looking forward to the Q-View!

 

Bill

post #6 of 7
Thread Starter 

Boy is it juicy and tender... But one thing for sure It is not a chicken it is a broiler. It have a more robust taste and not the young chicken taste, but it is soo good.

post #7 of 7

I love broiler/roasters just can't find 'em here anymore. Maybe with the holiday approaching we might get lucky.

 

Looks good man, I bet it tasted good too!

 

Looks like ya nailed it, congrats!

 

:first:

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