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Smoking first whole chicken

post #1 of 16
Thread Starter 
Hi all, I am getting ready to start brining my first whole chicken! Brine is prepped salt sugar and water (any other suggestions?). I have read about a buttermilk brine on here, thoughts?Question: do I use rub after brining? If so what's the best way to apply it? How do I get it under the skin, do I need to? Inject? I'm excited to smoke this guy on Sunday, pics to follow! Any suggestions are appreciated!
post #2 of 16

Some Onion and garlic powder, along with a few bay leaves would round it out nicely. Since it is your first bird just keep it simple and see where it goes. Bird will be plenty moist without injecting, unless you are looking to add additional flavor to the meat. Again, just go simple the first time and build on that.



post #3 of 16
Thread Starter 
Barry- thank you for the advice to keep it simple, going to add onion and garlic powder! Any thoughts on applying rub?
post #4 of 16
I usually brine a whole chicken 5-6 hours. rinse after brining and paper towel dry before applying rub. You can push some rub under the breast skin if you want. I usually make a herb butter and push it up under the skin. Smoke at 250-275 til IT is 165 in breast and 170 in thigh. Enjoy your smoke and post some pics so we can enjoy it too!
post #5 of 16

Totally up to you, I will sometimes put it on as I like the skin and it helps crisp it up a little.

post #6 of 16
I love crisp skin too, but I have an electric smoker with 275* max temp-not hot enough to crisp skin. If I'm doing chicken pieces I'll throw them on a hot grill after smoking to get crispy.
post #7 of 16
Thread Starter 
Chicken is in brine! Salt, sugar and water! Added some garlic powder, onion powder, red pepper flakes, and a little curry powder! Smoking him first thing in the morning! I'll keep u all posted! Thanks for the advice!
post #8 of 16

Mmmmmm, brined chicken.  One of my favorite things to smoke.  Looking forward to the pics!

post #9 of 16
Thread Starter 
image.jpg 2140k .jpg file Brined, rubbed and ready to be smoked!
post #10 of 16

http://www.smokingmeatforums.com/t/82034/how-to-post-qview-to-smf A lot of us don't like to download pictures. I have an antiquated computer and refuse to download stuff. If you spatchcock the bird it will cook more even and a little faster. I think you get more smoke that way too. Make sure you wash the brine off the bird before you smoke it. Also you want to dry the skin out really well with a fan or hair dryer before smoking. I like to rub under all the skin everywhere and the cavity too. Spatchcock is the way to go here.


post #11 of 16
Thread Starter 

Hope this is easier! Thanks for the posting top! Bird is in the smoker at 9am on a nice 82 degree Southern California morning!
post #12 of 16

Thank you and the old computer thanks you too. Looking good. Keep em coming.

post #13 of 16

Zump , everyone has you going in the right direction . You should have no trouble


I see you have it prepped and ready to go as a Whole Bird .  may I suggest doing it Beer-can Style . they turn out great , and no worry about burning the skin.  Of


course if you want it to have a crispy skin you'll need to place it on a grill and finish it as the guys mentioned .


Any way you do it , I'll be waiting to see . . .   Coffee.gif


Have fun and . ..

post #14 of 16
Thread Starter 

Letting the bbias relax a bit before slicing! Looks good!!
post #15 of 16
Thread Starter 
That's supposed to say letting the bird relax! Excited to slice...
post #16 of 16
Sorry I'm late to the party, the bird is looking good. Let's see some Qview please. I'm getting hungry again :)
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