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whole chicken - I think I'm closing in on perfect

post #1 of 7
Thread Starter 

I've tried smoking a whole chicken quite a few times by now.  I'm always happy with the result but can't leave good enough alone.  I always have to tinker with a good recipe while looking for perfection and I think I'm getting close.  With this rub:

 

Chix Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1-2tsp Bell's Poultry Seasoning

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

Combine all and season Chicken on all sides. Store in an airtight container.

 

and this basting sauce:

 

 

Pit Chix Basting Sauce

 

2C Apple Cider Vinegar

1C Olive or other Oil

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

2Lrg Egg Yolks

 

(from this thread http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys)

 

I didn't have time to brine the chicken, but personally, I don't think it's necessary.  I guess my tastebuds are sensitive to salt or something.  BUT...I did inject it with plain old butter.  I've tried injecting with creole butter, seasoned brine, dry rub and butter, etc but the spices always clump up in pockets in the meat where injected.  Not good in my book.  So, taking this recipe (looks like its designed for grilling) and putting it on the smoker with a simple butter injection, I got this :

 

 

Its about 2 hours in on my 18.5" WSM (never any water in the pan - pointless to me) at 300f.  Its getting close to 160f internal so I'm bumping it to 325f to make sure it gets crispy.  Pictures of the finished product to follow

 

"Catherine, if this turkey tastes half as good as it looks, we're all in for a real treat!"

"Save the neck for me, Clark."

"Okay Eddie..."

post #2 of 7

Hey, that is a good looking Yardbird.  I don't brine a store bought Bird either , the packing liquid seems to be good enough for me. Less work too!

 

Don't ya just love Beer Can Chicken :drool

 

Have fun and . . .

post #3 of 7
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Hey, that is a good looking Yardbird.  I don't brine a store bought Bird either , the packing liquid seems to be good enough for me. Less work too!

 

Don't ya just love Beer Can Chicken :drool

 

Have fun and . . .

Thanks Oldschoolbbq.  Its a beer can holder (Weber) sans beer can.  I actually have an empty glass jar in there to hold up the bird.  I don't trust the inks and liner in beer cans (under heat anyway) and I don't think the cooler liquid helps with even cooking.  No problems with moisture whatsoever

post #4 of 7
Looks awesome. Can't go wrong with a whole bird.
post #5 of 7
Thread Starter 

 

 

and there the dirty bird is.  I may cut the allspice, add a little salt (I know, the comment I made earlier about too much salt) and maybe a touch more garlic.  But I'm splitting hairs:biggrin:.  Always trying to tweak for the "perfect recipe".  I HIGHLY recommend the basting sauce no matter what else is used.  Thanks Smoking Meat Forums for the information and inspiration.  (notice the juice running across the tray!)

post #6 of 7

:drool looks great.....love me some smoked chicken!!!

 

Scott

post #7 of 7
Wow nice!!
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