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Question on smoking a whole chicken

post #1 of 9
Thread Starter 

Howdy folks! Today I smoked my first whole chicken. I pulled it from the mes30 when the IT of the breast hit 165F.

 

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The problem is that only the breast was done, the rest needed to go longer so I separated it and threw it in the oven for a bit.

This chicken is brined (Tip's Slaughterhouse) and injected. Should I just leave it with the probe in the deep thigh?

At what temp is the deep thigh done? Finally, will the longer cook time dry out the breast? Thanks ahead of time!  -Rich   :confused:

post #2 of 9

I normally open up the legs a bit,  cut the skin between the leg and the breast so the heat can get in a bit deeper.   If it's brined you should be ok at the higher temps on the breasts without drying out. You can always finish it off on the grill, I like how that crisps up the skin.

 

Once smoked you can also wrap it with a bit of moisture and finish it off

post #3 of 9

165 is a good temp for all parts of the chicken.  

 

At times people will see pink meat on a leg or thigh and think its not done, but smoking the bird makes that dark meat pink.  Did you check the IT of the leg and thigh?

 

I usually smoke my chickens at about 300 so I can get good bite through skin.

 

Good luck,

 

Bill

post #4 of 9
Thread Starter 

I did not check the IT of the thigh. Next time I'm just gonna stick the probe into the thigh and look for 165F since it's brined and injected.

Thank you for the fast replies!  -Rich

post #5 of 9

Spatchcock!! It'll let the light and dark meat cook more evenly. When the breast hits 165˚, the dark meat is usually in the 170˚-175˚ range. It's also cooks 30%-40% faster. Even with a brine, judging by thigh temp on a whole bird is a good way to dry out the breast. At 165˚ the dark meat can appear to be under done, especially around the bone.

post #6 of 9
I cut mine in 1/2 and they cook evenly

Steve

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 

Spatchcock!! It'll let the light and dark meat cook more evenly. When the breast hits 165˚, the dark meat is usually in the 170˚-175˚ range. It's also cooks 30%-40% faster. Even with a brine, judging by thigh temp on a whole bird is a good way to dry out the breast. At 165˚ the dark meat can appear to be under done, especially around the bone.

 

 

Quote:
Originally Posted by kesmc27 View Post

I cut mine in 1/2 and they cook evenly

Steve

Thank you both! This was the first whole bird I smoked. I usually quarter them up and that's how I will continue to cook them just because it's easier for me to get good results....  :rotflmao:
post #8 of 9

If that works for you, then do it!! Only reason I've found to smoke a whole intact bird is to impress people. And I've found the older I get, the less people I care to impress. Spatchcocking, halving or quartering all give the same result, everything done when it should be and it's all perfectly good and delicious. Save the whole birds for Thanksgiving and the rest of the time do what works!

post #9 of 9
Looks like it turned out good, great job !
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