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1st smoked chicken

post #1 of 4
Thread Starter 

Hello everyone, I smoked my first chicken this weekend. I let my chicken in brine for 16 hours. I used the recipe (without sugar) of "knifebld" that I fond on the forum.

 

Brine:

- 1 Gallon Water
- 1 Cup Kosher Salt
- 1/2 Cup Sugar
- 8 Sprigs Fresh Thyme
- 8 Sprigs Fresh Rosemary
- 8 Sprigs Fresh Parsley
- 15 Cloves of Garlic
- 1 Onion (Diced)
- 2 tbsp Coarse Black Pepper
- 2 Lemons (Quartered)

 

 

After, I dry the chicken, put mayo on it and rub.

 

I smoked the chicken at 275F until an internal temperature of 180F in the thickest part of the breast. The chicken was really good and juicy, everyone loved it.

 

However, I have a question for you. The thigh bone does not easily separated from the body. I wonder if this is normal with a smoked chicken, or if it's because I left the chicken too long in the smoker. I read on the forum that many people cooks chicken until an internal temperature of 165F...

 

Final product

post #2 of 4
Just curious why you went to 180? The chicken looks awesome by the way.
post #3 of 4
Thread Starter 

Where I looked on the internet it said 180F for a whole chicken.

post #4 of 4
Thread Starter 

Nobody has idea why the thigh bone does not easily separated from the body ???

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