Impressing neighbors with whole chickens

smoking reef

Newbie

Original poster

Aug 26, 2017

22

11

Richmond va

• Sep 3, 2017

• #1

I've got a couple neighbors coming over tomorrow for a cookout and I'm doing 4 whole chickens and a couple racks of ribs. I'm fairly confident in my ribs but can't seem to get the wow factor out of a whole beer cab chicken. Any secrets out there, nine don't brine, skin on skin off, seasonings on skin or under and put skin back on? I've tried a bunch of combos and just want to know what y'all do to make the best whole chicken.

 

smoking reef

Newbie

Original poster

Thread starter

Aug 26, 2017

22

11

Richmond va

• Sep 3, 2017

• #2

Damn no one want to share secret recipe haha

 

fullsmoke

Smoking Fanatic

Mar 1, 2016

401

94

Se iowa

• Sep 3, 2017

• #3

I mix garlic and basil with butter rub under skin then use a sweet rub on out side smoke away

IMG_1653.JPG

• fullsmoke
• Sep 3, 2017

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Sep 3, 2017

• #4

I haven't liked any of my smoked chicken attempts!  Always too smokey!  I grill my chickens on a kettle, and lately a rotisserie!  I am going to smoke a chicken tomorrow, with just OPG.  My better halves step dad is recovering from bypass surgery and is also diabetic, and staying with us!  No sugar, no salt, and I'm trying to make food edible.  I smoking to add what flavor I can.

Mike

 

smoking reef

Newbie

Original poster

Thread starter

Aug 26, 2017

22

11

Richmond va

• Sep 3, 2017

• #5

I've liked my smoked chickens other than I haven't mastered getting the skin edible. Always like a rubber glove on the outside and that's my favorite part of chicken. The last time I did one I pulled it out the cooking chamber and put it in the side smoke box right over hot coals for 20 minutes breast side down but didn't crisp it enough. Any suggestions on that without drying the meat.

 

bmudd14474

Legendary Pitmaster

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★ Lifetime Premier ★

Jun 1, 2008

9,594

3,316

Florida

• Sep 3, 2017

• #6

So I brine the chicken. Then season under the skin and put a pad of butter on each breast. I cook over 300 and get juicy chicken with beautiful crispy skin. View media item 550073

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Sep 3, 2017

• #7

Finishing over hot coals should have crisped the skin.  It shouldn't take 20 minutes either.  All I can say is that the coals weren't hot enough.  You need serious heat to crisp the skin.  

Mike

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Sep 3, 2017

• #8

bmudd14474 said:

So I brine the chicken. Then season under the skin and put a pad of butter on each breast. I cook over 300 and get juicy chicken with beautiful crispy skin. View media item 550073

Click to expand...

WOW!  Beautiful birds!

 

smoking reef

Newbie

Original poster

Thread starter

Aug 26, 2017

22

11

Richmond va

• Sep 4, 2017

• #9

I don't see much talk about injecting on here is that not all it's cracked up to be? I have friends that do bbq cook offs and they don't inject much either but looking for other opinions.

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Sep 4, 2017

• #10

smoking reef said:

I don't see much talk about injecting on here is that not all it's cracked up to be? I have friends that do bbq cook offs and they don't inject much either but looking for other opinions.

Click to expand...

I find that injecting changes the texture of the meat.  Kinda mushy, like it's steamed from the inside.

Mike

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Sep 4, 2017

• #11

Honestly beer can chicken doesn't do much to add any WoW to chicken, except for those guests who have never seen a chicken cooked with a can up its@$$!

By introducing the moisture from whatever is in the can your are steaming the bird. Which isn't good for the skin.

Want to impress them spatchcock the bird. Smoke in a high temp pit. Pit should be running 325-350. Yes you'll get plenty of smoke flavor without it being too Smokey.

After spatch cocking the bird (especially if you can't get high pit temps) air dry the bird.

Season all of the bird with kosher or sea salt (1-2 tablespoons) and a 1/4-1 teaspoon of baking powder and whatever other spices you want. Place the bird on a rack over a shallow baking pan and put in the fridge for 8-24 hours. Take the bird straight from the fridge to the pit, cook until your instant read therm is 165 in the breast or thigh. Rest 30-45 minutes and then serve.

You'll have crispy skin, nice smoke and a simple but tasty seasoning.

 

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smoking reef

Newbie

Original poster

Thread starter

Aug 26, 2017

22

11

Richmond va

• Sep 4, 2017

• #12

That's what I was looking for. I've seen the whole spatchcock thing before never tried it. But now I'm on to new issues I shouldn't have been blind to before. I was dumb enough to go off of factory char broil therm and went to light it an hour ago it was sitting at 180 in the shade and said screw it I got my new digital grate probe and when I thought I was at 250-280 I was barely hitting 200 and when I panicked when ny smoker hit 320 i was actually only 240. Now im having the issues I read everyone else having with these char broil side box smoker and that's getting temp up. I have 2 whole chimneys worth of charcoal in and couple handfuls of unlit and sitting at 235 unless the wind blows then it goes down all the way to 210. Obviously there's a leak or 12.

 

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