First whole chicken

ckelly02

Newbie

Original poster

Mar 22, 2015

17

15

Spokane, WA

• Apr 10, 2016

• #1

Got my first whole chicken butterflied and soaking in a brine. Plan on smoking at 225 using hickory chips until i reach 165 and ill finish it on the grill to crisp up the skin. Any tips or suggestions? Will post pictures later today. Thanks for any advice

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Apr 10, 2016

• #2

If you're going to crisp on the grill, pull the chicken at 155ish then finish on the grill to 165.

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Apr 10, 2016

• #3

With your chicken spatchcocked (butterflied), and brined, I would prefer a temp closer to 300+. It will cook faster and will finish with lots more moisture.

Good luck and good smokin', Joe

 

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ckelly02

Newbie

Original poster

Thread starter

Mar 22, 2015

17

15

Spokane, WA

• Apr 10, 2016

• #4

image.jpeg

• ckelly02
• Apr 10, 2016

Here's a look of it before I tossed it in

 

ckelly02

Newbie

Original poster

Thread starter

Mar 22, 2015

17

15

Spokane, WA

• Apr 10, 2016

• #5

image.jpeg

• ckelly02
• Apr 10, 2016

Couldn't get a picture right off the grill before we started digging in. But here's the best I could do

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Apr 11, 2016

• #6

Looks like everyone enjoyed it. Good job. Thumbs Up