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Smoking Chicken

post #1 of 5
Thread Starter 

ok guys ive never done chicken on my smoker before would it be better to do chicken thighs with bone in or bone out ?? 

also what temp should i be smoking and internal temp??

and what wood would u use to smoke with ??? 

and should i do a rub and inject or just a rub ??? 

and i know i shouldnt do porrk and chicken together but is there a way i could do both in the same smoker ?? 

post #2 of 5
Thighs are great bone in or out. I usually use hickory on everything but Apple is nice with chicken. You'll want to hotter with chicken to get crisp skin (300*or higher) or you can crisp them on the grill or broiler. Cook to an It of 165*. You can do chicken and pork together just try not to let them drip on each other.
post #3 of 5

I have a turkey and two chickens in the smoke right now. I brined them last night and they spent the night in the frig in brine.

 

Not sure where I got this brine recipe but here it is.

 

640z apple cider

3/4 cup kosher salt

1/4 cup apple cider vinegar

3 (4inch) fresh thyme sprigs

2 (4inch) fresh rosemary

10 fresh sage leaves (I use only a couple)

1 garlic bulb, cut in half crosswise

4 cups ice cubes

1 (5 3/4- to 6- lb.) bone in turkey breast

4 hickory wood chunks

 

Preparation

1. Bring cider and the next 7 ingredients to a boil in a large stockpot or 8-qt. dutch oven over medium-high heat; reduce heat to medium and simmer, stirring occasionally, 5 minutes Remove from heat. Stir in ice. Cool completely (1 hour).

2. Place turkey in brine; cover and chill 5 to 12 hours.

3.Prepare smoker according to manufacturer's directions, bring internal temp. to 225* to 250*; maintain temperature 15 to 20 minutes. Place wood chunks on coals.

4. Remove turkey from brine, pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225* and 250*, for 3 1/2 to 4 hours or until IT is 165* in the thickest portion.

5. Remove turkey, cover loosely with foil, and let stand 10 to 15 minutes before slicing.

 

I do mine in a MES with a AMNPTS I brine the chickens in the same brine recipe as used for the turkey. I have a whole turkey in there this time not just the breast. I love the way these turn out. Good luck with yours!

post #4 of 5
Quote:
Originally Posted by MattOZ View Post
 

ok guys ive never done chicken on my smoker before would it be better to do chicken thighs with bone in or bone out ?? 

also what temp should i be smoking and internal temp??

and what wood would u use to smoke with ??? 

and should i do a rub and inject or just a rub ??? 

and i know i shouldnt do porrk and chicken together but is there a way i could do both in the same smoker ?? 

Mattoz ,OK , cook Chicken @275*F to 300*F , gets skin crisper ; rub with EVOO / S /P and anything else you want (Garlic , Onion ,Rosemary...) , cook until 165*F in the Thigh and 170*F in breast.

 

Apple or Cherry is good

 

IMHO I would do as outlined ... and practice first.

 

If you must cook Pork at the sametime , Chicken on BOTTOM :icon_exclaim:

 

Is it whole :icon_question: Stick a Soda/Beer can up the rear (with liquid if you like ) and after washed and dried , you can set like a tripod on the grill and let her set ,

 

Have fun and . . .

post #5 of 5

chickens are very easy to smoke, unless you are cooking for a judge.........then you have to get perfect bite through skin, and thats another deal(to get that it is better to pull skin back off the thigh BUT NOT ALL THE WAY OFF.... the scrap it with the back of a spoon until you cah see threw it.. then pull the skin back over the thigh and tuck it under. smoke at 300 degrees for 2 to 2 1/2 hours. with tony chacheres original creole seasoning. very, very good.

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