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Whole Chicken MES

post #1 of 10
Thread Starter 
Ok I have never done a whole chicken in my MES. Anyone have step by step instructions. Please no brining.
post #2 of 10
I'd recommend spatchcocking the bird. It allows the bird to my flat on the cooking grate which helps the bird cook evenly.

You need to cook your bird to 165. So have a good therm for checking the temp. Over cooked chicken will be dry and undercut pled chicken isn't safe.

Higher pit temps are better for poultry. Helps crisp the skin and still end up with moist meat. Crank that MES up as high as it will go.

Air dry the bird to help crisp the skin. Uncovered overnight in the fridge is best. If that's not possible you can use a hairdryer on low right before going in the smoker.

Simple rub is good. SPOG (Salt Pepper Onion Powder Garlic powder) is a good place to start.

I don't brine poultry. It's not needed for moisture but can be used to change the flavor.

http://www.smokingmeatforums.com/t/142448/dirtsailors-high-temp-chicken-smoke-debunking-that-low-and-slow-brined-and-spritzed-is-the-only-way-to-get-moist-chicken
post #3 of 10

Juicy Smoke-tastic Chicken and Turkey

 

Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. For Whole Birds, you can figure about 15 minutes per pound to reach the desired IT, closer to 10-12 minutes per pound if you Spatchcock. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose and a few minutes les per LB if Spatchcocked. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

Mild but Wild Chix Rub

 

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

 

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

 

 

post #4 of 10

Sounds like they have you covered!

 

Make sure to let us know how it turns out!

 

Al

post #5 of 10
Thread Starter 
four whole spatchcock chickens
post #6 of 10

I'm In. :popcorn

post #7 of 10
Quote:
Originally Posted by twoalpha View Post
 

I'm In. :popcorn

Me too. thumb1.gif

 

TW

post #8 of 10

I am planning on smoking a couple birds today.  I brined them in Chef Jimmy J's recommended brine and left them overnight in the fridge.  I also spatchcocked them.  I am going to smoke them at my house then drive them an hour away to meet up with some friends.  I'll then warm the birds back up on the grill.  Minimum time between cooking and eating is 3.5 hours.

Should I cook them and refrigerator them or should I plan to pull the birds from the smoker just before I leave and keep the birds warm?

post #9 of 10
Quote:
Originally Posted by Lostriver View Post

I am planning on smoking a couple birds today.  I brined them in Chef Jimmy J's recommended brine and left them overnight in the fridge.  I also spatchcocked them.  I am going to smoke them at my house then drive them an hour away to meet up with some friends.  I'll then warm the birds back up on the grill.  Minimum time between cooking and eating is 3.5 hours.
Should I cook them and refrigerator them or should I plan to pull the birds from the smoker just before I leave and keep the birds warm?

Wrap in foil, wrap in towels, place in cooler. They will still be hot and at safe temp. You won't even need to warm up.
post #10 of 10

Will do!!

 

Thank you!!

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