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Whole Chicken

post #1 of 4
Thread Starter 

I am going to cook a whole chicken in my electric smoker today.  I'm thinking 5-6 pounder and have contemplated spatchcocking the bird.  I always cook by temperature but wanted to get a rough idea of how long to cook so I know when to throw the bird in the smoker.  I want crispy skin so I assume I'm going to have to cook at 275+ to attain this.  What are your suggestions for time per pound as an estimate, temp and prep?

post #2 of 4
If spatched and cooking at 275+ I'd figure 1-1 1/2 hours to reach an IT of 165. Add 30 minutes of rest time. If you can run higher I would. 325-350 really helps crisp the skin.

I spatch 99% of my whole birds. Only time I don't is if I use the rotisserie.
post #3 of 4

I spatch them too. They seem to cook more evenly.

 

Al

post #4 of 4
Spatchcocking is the only way to go. Also, the higher temp you can get will better.

Good luck with your bird. I hope you enjoy it. Joe grilling_smilie.gif
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