Smoked chicken Q view

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

russmn

Smoking Fanatic
Original poster
Apr 14, 2016
424
143
Smoked a whole chicke .. I decided to cut it into halves .... i injected it with a mix of beer and some apple juice mix with some garlic powder ... after the injection I brined it over night ... in the morning I washed it twice .. dried with paper towels. Then I put em on a baking cooking rack and back in the fridge uncovered to dry out the skin... only used a light amount of salt and pepper on the outside ! Smoked at 250 !
It was very good!!! Very moist!
 
Right around 250 for about 4 hours ... longer time then normal but it was cause I was experimenting.. I dropped my chicken down a rack ... I didn't care for it much .. it was almost like the smoke was rolling past and not hitting the top of the chicken .. I also flipped it skin side down after 1 hour for 30 min and then later on I put it back to skin side down for an additional 30... I've been working hard lately on getting good color on my food since I'd like to compete in a few competitions this summer .. I will def do my chicken like this again! Oh also 1/4 inch smoke ring !! I used cherry wood
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky