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Smoking a whole chicken on Masterbuilt smoker

post #1 of 16
Thread Starter 
New to the forums but a HUGE foodie and have been cooking my entire life. We have 6" of snow in Texas today and I wanted to cook some chicken and dumplings for tonight. To start with, I have a 30" Masterbuilt electric smoker that I like to use sometimes. Picked up a 5.5 lb while chicken yesterday and began to prep. I melted 1 cup of salted butter then combined 2tbls of Saltgrass seasoning, 1tbls of Tony Chachere's seasoning, 1tsp of Worcestershire sauce, 1 cup chicken stock, 1tblsp smoked paprika, 1tblsp garlic powder into a pot and brought to a boil. I let come to room temp for injecting the bird. This was a 24 soak and brineing will work too but I lake FLAVOR! Ha! Set the smoker at 275 then waited until the internal temp of the dark meat reached 175. I used Myron Mixons champion mix pellets for the smoke and added it once every 45 min.
The chicken turned out perfectly! The only way I have had better was frying one and the skin turned out nicely crisp! Hope this helps anyone looking to do the same and I'm sure I'll post my next round of meat as well.
post #2 of 16

:drool:WOW! That is a fine looking yard bird. We have a little snow on the ground here in Arkansas. When you get a chance will you swing by roll call so everyone can give you a proper SMF :welcome1:?

Happy smoken.

David

post #3 of 16
Thread Starter 
Hey David and thanks! Just finished up the roll call. It's pretty crazy. I have 4" here and a city over in Grapevine accumulated 7"!!! Been since the 80's since I have seen snow this deep in Texas!

Thanks for the welcome!
post #4 of 16
Thread Starter 
A couple of questions....what is QVIEW and SMF? Just new to all of this. Lol
post #5 of 16

Smoking Meat Forums. SMF. Q-view is when you take pictures of the meat in the smoker or just generally when you document the occasion for us to all enjoy along with you. We like seeing pics of what you are up to. Sometimes it can help to see what is going on if you have a problem and need some advice too.

post #6 of 16
Thread Starter 
Perfect! Will give more details and pictures next time.

Thanks!
post #7 of 16
Quote:
Originally Posted by Diesel0309 View Post

 

 

Now thats a bird to take pride in, and I like birds!

 

I believe that rates Points!

 

               :points:

post #8 of 16
Thread Starter 
Thanks FoamHeart!
post #9 of 16

Nice job on the yard bird

post #10 of 16

Excellent :icon_exclaim: Crispy skin on a 275*F cook . . . maybe letting it go to 175*F IMT in the Thighs... thumb1.gif way to go Thumbs Up.

post #11 of 16

How long did it take to get to 175?

post #12 of 16

Nice Job, Have to agree with Foam   ---------------     points1.png    Beautiful Color 

 

 

 

Gary

post #13 of 16

Diesel that a fine looking bird there, you did a excellent job, i bet it was very tasteeeeee.

dannylang:Looks-Great::welcome1:

 

and welcome to the post, i see that you only have a few posting here, and i have not welcomed you here.

post #14 of 16
Thread Starter 
Quote:
Originally Posted by dannylang View Post

Diesel that a fine looking bird there, you did a excellent job, i bet it was very tasteeeeee.
dannylang:Looks-Great: welcome1.gif

and welcome to the post, i see that you only have a few posting here, and i have not welcomed you here.
Thanks Dannylang! It was fantastic in my cast iron chicken and dumplings!
post #15 of 16
Quote:
Originally Posted by Diesel0309 View Post


Thanks Dannylang! It was fantastic in my cast iron chicken and dumplings!

 

ZOMG!! No gumbo? I guess Chicken and dumplins is good enough though.

post #16 of 16
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

ZOMG!! No gumbo? I guess Chicken and dumplins is good enough though.
Oh no....I reserve that for seafood and smoked andouille sausage! Ha!
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