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Whole Chicken -First Try

post #1 of 15
Thread Starter 
Today I'm making my first attempt at a whole chicken. I used a brine recipe found in this forum and will be firing up the smoker soon, mesquite lump charcoal and apple wood.
post #2 of 15

Hello , Carbonfiber.thumb1.gif Glad you found us and hope our knowledgable 'Crew' will give you advice , hints , shortcuts and such. If you have any input , please post them. We all learn from each other :biggrin:


Now your Chicken. First choose your method - Beer can , Spatch cock , whole on the grill or any way you like :439:. The easiest is a beer can up it's rear and set-up in the cooker.


WE need some more info. on the type of Smoker/Grill you have and how you are going to cook it ( having a good Thermometer is essential for beginning Smokers ). And send some Q-view (pics) of your set-up. This helps us get good reliable info.


If you have a problem , PM a Moderator like myself , and we will guide you through , if needed .


Have fun and as always . . .

post #3 of 15
Thread Starter 
Here is the brine recipe i used

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Quick question, I read somwhere about stuffing the chicken with onion, lemon, garlic and olive oil. Any thoughts?
post #4 of 15
Thread Starter 
I'm using the Birnkmann charcoal somker from Bass Pro Shop. It didnt come with a good thermometer but I bought one and and added to the lid. I'll post pictures of my progress.
post #5 of 15


post #6 of 15
Sounding good, how did ya decide to smoke it ?? Beer can, spatchcock ??
post #7 of 15
Thread Starter 
After brining, cut up apples, garlic, celery & lemon mixed with olive oil, salt & Pepper and stuffed the chicken. I rubbed the outside with olive oil and sprinkled with Paprika.
post #8 of 15
Looking good. I'm watching this one.

post #9 of 15
Thread Starter 
Chicken has been smoking now for 4hrs @ 225-235, internal temp is 155° and juices are pouring out :-)
post #10 of 15

Looking forward to a picture of the finished product!



post #11 of 15

Nice color and a Smoke Ring to boot Thumbs Up .  Congratulations:points:

post #12 of 15
Thread Starter 
Final product, 5hrs of smoke, 20 min wrapped in tin foil. Made roasted rosemary potatoes and carrots to go with it. My kids picked it clean!

post #13 of 15

Mmmmm atsa sweet looking Slaughterhouse bird! :drool:

post #14 of 15

I just had dinner and now I am hungry again. Thank you!



post #15 of 15

This looked so good I'm doing it tomorrow for dinner LOL!!!! Potatoes carrots and all!!




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