Need some timing and temp help please!

turkey mama

Smoke Blower

Original poster

May 28, 2011

76

11

Eagle River, Wisconsin

• Jun 14, 2014

• #1

Hello need some info please.  The men are doing two brined 6 lb  chickens in the smoker tomorrow.  Any suggestions on time and at what temp. to do them on. 

Thanks.

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Jun 14, 2014

• #2

I do my chickens at about 225-250.  I don't mind the soft skin that it gets because I remove it.  6lb chickens are big......You are looking for an internal temp on the breast meat of 165F and the thigh at 170F.  Timing is dependent on temp.  Maybe 3 hours? 

Scott

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Jun 14, 2014

• #3

I agree with PadronMan, other than if ya want a crispy skin..... Pull it off the smoker a few degrees shy of the target IT, Pman give ya the safe IT's...., put them on a charcoal grill or even a gasser at 325-350* for a few to crisp up the skin... All personal preference when it comes to skin..... Some like it & some don't... Just my 2 cents ! :beercheer:

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Jun 14, 2014

• #4

Yep Agree with above.  Use your grill to get that crispy skin and enjoy!!! 

For a moister chicken and more flavor try making a compound butter using your rub and rub under the breast skin!!  Makes it juicy and gets that rub flavor on the actual meat. 

Scott

 

turkey mama

Smoke Blower

Original poster

Thread starter

May 28, 2011

76

11

Eagle River, Wisconsin

• Jun 14, 2014

• #5

Thanks everybody. Now the debait will be crisp or no crisp. I will leave that up to the men.

TO ALL YOU DADS OUT THERE HAVE A HAPPY FATHERS DAY TOMORROW!!!!!!!!!!