Butterflied whole chicken

short smoke

Smoke Blower

Original poster

Feb 16, 2017

113

28

York, Pa

• Jul 2, 2017

• #1

Brined 11 hours in kosher salt minced garlic and fresh cracked black pepper. Smoked apple and cherry wood. Used rub your breasts seasoning and black pepper on skin,and inside body. Smoker temp 280. Fell to 250 many times. Chicken breast temp 165 rested 20 mins. Skin wasn't all the way crispy most rubbery. Overall chick was nice and Smokey and juicy.

20170702_170452.jpg

• short smoke
• Jul 2, 2017

 

short smoke

Smoke Blower

Original poster

Thread starter

Feb 16, 2017

113

28

York, Pa

• Jul 2, 2017

• #2

First time doing whole chicken. Did leg quarters a while back with same result with rubbery skin. Can't seem to get skin nice and crispy but meat has been juicy. Skin is always my favorite but not when not crispy

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Jul 2, 2017

• #3

You gotta cook at about 325 to get crispy skin.  You can also smoke till done and crisp the skin on a hot grill after smoking.  Those temps you're at will result in rubbery skin.  

Mike

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jul 2, 2017

• #4

Mike has you going just right for that elusive crispy skin. I like my birds butterflied, or as lot of folks say, spatchcocked. I don't know what you are cooking on, but Mikes idea of crimping on a grill is right on. Or if you have an offset with a grill, just throw it on that grill for a few minutes.

 

short smoke

Smoke Blower

Original poster

Thread starter

Feb 16, 2017

113

28

York, Pa

• Jul 3, 2017

• #5

Thanks all.

 

short smoke

Smoke Blower

Original poster

Thread starter

Feb 16, 2017

113

28

York, Pa

• Jul 3, 2017

• #6

Ok, now a question. If cooking at 325° is that temperature for the duration of the cook, or a number of hours to obtain the crispy skin then back temp down for slower cooking?

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jul 3, 2017

• #7

Yes smoke at 325 the whole time.

Al

 

short smoke

Smoke Blower

Original poster

Thread starter

Feb 16, 2017

113

28

York, Pa

• Jul 3, 2017

• #8

Will it take away from the amount of smoke it gets by cooking faster? Should I add extra chunks to offset this if that's the case?

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jul 3, 2017

• #9

I don't add anything. IMO, the porosity of the skin and the meat will absorb smoke faster than other meats.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 3, 2017

• #10

As mentioned the 325-350 pit temp will get you the best of both worlds. Crispy skin and Smokey goodness.

I'd skip a wet brine. It will hinder the crisping of the skin. Try a dry rub brine. I use salt, pepper, onion, garlic (powder for the G&O) mix in a teaspoon of baking powder.

Spatchcock (butterfly) the bird. Pat dry. Apply baking powder evenly. Then shake on everything else. Place the bird on a drying rack over a baking sheet otmshallow pan and place in fridge uncovered for at least 8 hours and up to 24.

Smoke in a 325-350 pit.

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Jul 3, 2017

• #11

short smoke said:

Will it take away from the amount of smoke it gets by cooking faster? Should I add extra chunks to offset this if that's the case?

Click to expand...

Chicken is a smoke sponge!  I have to fight to not get it too smokey!

Mike