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Sunday Smoked Chicken

post #1 of 11
Thread Starter 

I smoked a whole chicken today. The brine I made was sugar, salt, chili powder, smoked paprika, granulated garlic, fresh sliced jalapeno and water. I brined it for 24 hrs. I stuffed the skin with fresh jalapeno and onion before I put into the smoker.

I used beech chips and smoked it for just over 4 hrs at 230 degrees. This is the first time I used beech chips. It has a very light taste, good for chicken.


post #2 of 11

That is a fine looking yard bird. How was the beech chips?

Happy smoken.


post #3 of 11
Wow that looks delicious! Is that an 8 pounder?
post #4 of 11
Thread Starter 

The beech had a very light flavor which is what I was looking for this time. I just finished making a delicious smoked chicken tortilla soup with the leftovers.

post #5 of 11

Nice looking Bird .


Tell us more about the process and Internal Meat Temps. (IMT)


Love the color...

post #6 of 11

Beautiful Color, Nice looking Birds



post #7 of 11
Great looking chix!
post #8 of 11

We eat a lot of smoked and grilled chicken, Yours looks great



post #9 of 11
Thread Starter 

I brined the chicken overnight with fresh jalapeno, fresh onion, salt, granulated garlic, cumin, chili powder, paprika and sugar.

I used beech chips. I smoked it for 4 hrs at 225 degrees. At one point I open the vent and the temperature shot up to 400. But other then that it was at 225. I let it sit for 30-40 minutes and then cut into it. Great stuff.



post #10 of 11

Nice Job!! 


A full smoker is a happy smoker



post #11 of 11

Nice colour on that bird!





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