Whole Chicken -First Try
- Thread starter carbonfiber101
- Start date
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Hello , Carbonfiber.
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
Now your Chicken. First choose your method - Beer can , Spatch cock , whole on the grill or any way you like
. 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 . . .
Now your Chicken. First choose your method - Beer can , Spatch cock , whole on the grill or any way you like
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 . . .
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?
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?
Last edited:
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.
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.
Chicken has been smoking now for 4hrs @ 225-235, internal temp is 155° and juices are pouring out :-)
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!
chestnutbloom
Smoking Fanatic
ernie pridemore
Newbie
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