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Slow and low for a drunken chicken?

post #1 of 4
Thread Starter 
For our birthdays my dad has asked me to smoke dinner. The plan is three slabs of baby backs, a drunken chicken and another chicken yet to be determined.
I'm figuring 4-5hrs for whole chicken at 225ish temps and the ribs per weight, probably 3-4hrs and no idea on the other chicken yet, open to ideas!
So besides not getting a crispy skin, not that worried about, what other problems might I face with the lower temps?
post #2 of 4

Problems? None...Other than the skin, Poultry does fine at 225-250. An 8lb Chicken may take 4 hours but I think you should plan more time on the Ribs, 5 hours min, unless you like them chewy...JJ

post #3 of 4
Try adding some extra flavor through Brining . I use normal brine 1:1Salt and Sugar and add Garlic ,Onion , Heat if wanted and any other Spice you like.

I fevel a spatcocked bird is easier , you could even do a Brick Chicken wrap a normal Red Brick in fiol and place on rthe Chicken as it cooks .Have the Bird bones side down and cook

until 165*F in the Breast and 170* F in the thighs .

Oh ,and always cook Fowl UNDER any other foods .
post #4 of 4
Quote:
Originally Posted by oldschoolbbq View Post



Oh ,and always cook Fowl UNDER any other foods .

This is a great point. While pork and beef fat is delicious chicken fat is gross. 

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