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Smoking whole chicken - HELP!

post #1 of 7
Thread Starter 
Hello everyone,

Hope you all are going to have a wonderful 4th of July! I'm going to buy a new electric smoker today. Was hoping to try out smoking an wholly enact chicken. Never done this and was hoping for your guys help. Temperature? Rubs? Timing? Type of wood? Thank you guys!

Bruinboy from SoCal
post #2 of 7

This is one of my favorites:


And here's a good all around rub:


As for wood, my favorite is cherry with chicken, but apple is also outstanding. 

post #3 of 7
Thread Starter 
Thank you very much!
post #4 of 7
I like to brine my whole birds in a solution of salt, brown sugar, and a little garlic and onion powder. I brine anywhere from 8-12 hours.

Then I coat in olive oil and use a basic rub of salt, black pepper, garlic, onion, and paprika.

I go around 280-300 degrees smoker temp.

As the above poster said, cherry is outstanding for chicken. It gives the meat a kiss of smoke without getting really overpowering.

Pull it off when the breast gets around 165-170.
post #5 of 7
Thread Starter 
That sounds amazing! I'll have to plan ahead for that! Thank you.icon14.gif
post #6 of 7
Thread Starter 
@ specific impulse. ... great recipe! Was amazing!
post #7 of 7
Glad you liked it! Easy recipe and great way to learn chicken, but also happens to be a real crowd pleaser. Makes for great enchiladas with any leftover chicken too. I usually throw an extra chicken on just for that purpose. drool.gif
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