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How should i smoke the whole chicken?

post #1 of 16
Thread Starter 
I was thinking of marinadeing it in a pickeling solution first, then some dry rub. What fo you think?
post #2 of 16
IMHO, there's only two ways anymore that I smoke whole chickens..... Beer can & spatchcock ! Just my 2 cents !
post #3 of 16
Quote:
Originally Posted by btnune View Post

I was thinking of marinadeing it in a pickeling solution first, then some dry rub. What fo you think?

I spatch mine usually, haven't tried the pickling brine, I usually just go with salt brine (with a little hot sauce in it, my twist) and the dry rub. 

post #4 of 16
Slaughterhouse brine is awesome if ya haven't tried it before ! beercheer.gif
post #5 of 16

I brine mine (sometimes) in my own brine recipe (whole chickens) and then rub them up to smoke.  Not sure about the pickling solution......do you really want pickled chicken?  Sounds odd to me (but I could be wrong).

 

You are going to wanna smoke them hotter.....not low and slow so you can crisp up the skin.  Usually takes about 2 hours.  Want breast meat at 165F Internal Temp and Dark meat at 170F IT. 

 

I don't brine y chicken pieces (and not always my whole chickens either.  I did find a new method for moist chicken.....I take my rub and make a compound butter then put it under the breast skin.  It melts all over and bastes the meat.   Also gets that rub flavor onto the actual meat and not just the skin.

 

Scott

post #6 of 16
Thread Starter 
If I do it that way I'll let you know how it turns out.
post #7 of 16
Ya decide what way your gonna smoke it ?
post #8 of 16
Thread Starter 
The stuff I'm thinking of useing is pickeling lime, I've seen someware you can make a brine solution with the stuff, but I beleave that was with beef, but I enjoy exparimenting when cooking. I'll let you know how it comes out.
post #9 of 16
I spatchcock mine, cook it at 250, pull it at 164 degrees. I marinate it in Italian dressing, balsamic vinigar, and hot sause.
post #10 of 16
Quote:
Originally Posted by btnune View Post

The stuff I'm thinking of useing is pickeling lime, I've seen someware you can make a brine solution with the stuff, but I beleave that was with beef, but I enjoy exparimenting when cooking. I'll let you know how it comes out.


Pickling brine is what is used on corned beef.

 

If you want a tastee bird, I suggest a 24 brine of your choice. That is salt, white sugar, and brown sugar. Then add your herbs/spices. After a 24 hour brine then rinse and pat dry and its into the reefer for 24 hours to dry (dehydrate). Now if you don't have the 2 days, I suggest just doing the dehydration. If nothing else, get a fan and set it blowing on the patted dry chicken for and hour. This dries and help form a pellicle that will allow the chicken to absorb the smoke better than anything else you can do.

 

Here is a brined chicken: http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

 

Here is a basic Nekkid Chicken:  http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

 

Both are delicious, both are dried ass much as possible and both are juicy birds with a nice color.

 

Whatever you do remember the drying/dehydration is an important step in smoking birds.

post #11 of 16
Thread Starter 
out of the brine lime solution and dry rubed, already put in smoker will get after pic and let you know how it turned out.
post #12 of 16
Thread Starter 
done picure, it came out good, dry rub I made was a little hoter than I like.
post #13 of 16

Lookin good!  How was the moisture?

post #14 of 16
Thread Starter 
Moisture was really good, unfortionally the dry rub overpowered the brin marinade.
post #15 of 16
I bet it would make some bangin chicken salad!
post #16 of 16
Quote:
Originally Posted by WaterinHoleBrew View Post

Slaughterhouse brine is awesome if ya haven't tried it before ! beercheer.gif


+1 Tip's Slaughterhouse brine is awesome! I have never had complaints with that one.

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