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Whole chicken HELP

post #1 of 14
Thread Starter 
Geting ready to put a chicken on, withe lots of other small things,
bird is injected ,rubbed. how long at 250*?, do you ty some of the body parts together, i dont have any string so it wont help this time. this is the first whole cicken i've done, so please advise me so i can make it through this one and possibly have succes with the next,
i am going to set it on the thron of beer also.
post #2 of 14
Can't give you a time. Depends on how big the bird is as well as the effect the remaining items will have on your unit.. Remember "Low and Slow", so look for meat temp and it will be done when it is done.
post #3 of 14
The time will depend on the size of the bird. I usually smoke a 4-5 pound bird for about 3.5-4.5 hours at 225 degrees. Best to use a digital therm that you can insert into the bird. I pull the bird at 150 (that's just my liking); most will say let it hit 165...
post #4 of 14
When I do a whole bird, I brine for a minimum of 3 -4 hrs, rinse with cold water, dry, stuff it with apples and oranges, tye it up with cotton string (legs x'd at feet end and tied to bishops hat and another wrap around the wings to hold next to body), rub with EVOO and my favorite rub, and in to the smoker at 225- 250 for about 2 3/4 - 3 hrs (I usually use 3 -4 lbers with a probe thermometer). Thats how long it takes to reach 165. Never have done a bad yardbird.
post #5 of 14
Thread Starter 
I wanted to brine, kinduv a last minute thing. i never gave pull temp a thuoght, 150-165 i will do it.

OK beside eating it what do you do with it , slice the breast, shred everything else?

I will probly end up doing more whole birds in the future, my dots love chicken, and i tell them they dont call it fowl for nothing, spose i better aquire a taste for it
post #6 of 14
Usually dont have left overs. But, when done, I quarter it. After a rest (15 minute min) , I pull the thigh at the joint and both thigh and leg come off together, then take the breast off and split it. Then I pick at the "goodness" thats left on the carcass. That stuff goes into chicken salad, soup, or processed up w/ a little mayo and capers for a sammie spread. Try it! As Alton Brown would say...."That's Good Eats!" PDT_Armataz_01_34.gif
post #7 of 14
Smokebuzz -

If that's all you got in the smoker I suggest you crank it up to 275°F to 350°F (whateve you can manage). Poultry doesn't need "Low and Slow" nothing to tenderize and it can it make the skin rubbery instead of crispy.

Always do poutry by temperature. The recommeded temp is 168°F intenal.

http://www.deejayssmokepit.net/Downl...emperature.pdf
post #8 of 14
I just got done doing two whole chickens - both just under 5lbs. - put them on straight out of the fridge at 8:00am and pulled them out at 2:00 with internal temp of 165 at the thighs. GOSM temp was at 250 on the bottom rack.

Let them set for 1 hour and then pulled them apart and they came apart VERY easy....fell apart in my hands literally.


Still haven't solved the "crispy" skin issue....but then again, I don't eat the skin.

Good luck and enjoy your "Q" .... PDT_Armataz_01_34.gif
post #9 of 14
Thread Starter 
It's been on for 5 beers and 2 fruity drinks, took the burgers and zippy fries off and added the scareddypig bites,and shrooms ,will probe for temp in a bit, until then,,, a couple more.
post #10 of 14
Smokebuzz -

I love your timer! 5 beers and 2 fruity drinks later ...
post #11 of 14
Thread Starter 
Just unloaded the smoker. no-one is talken, obviously it's ok.
Started out as a one man party. got 13 people here now. the burgers are gone, they tell me they were good, zippy frys,gone. scaerdypig bites gone, pig sticks ,gone, they tell it was all good, i can vera-fy the fruity drinks and beer was fantasic as useall. time to go to the shrine game, got to check out these future HAWKEYE studs, there is 5 play'en tonite that will be in the BLACK N GOLD this fall, still have to go to the pre game party,
post #12 of 14
Smokebuzz -

You got me lost here. what is a zippy fry or scaerdypig bite? I thought you were smoking chicken? PDT_Armataz_01_08.gif


Just unloaded the smoker. no-one is talken, obviously it's ok.
Started out as a one man party. got 13 people here now. the burgers are gone, they tell me they were good, zippy frys,gone. scaerdypig bites gone, pig sticks ,gone, they tell it was all good, i can vera-fy the fruity drinks and beer was fantasic as useall. time to go to the shrine game, got to check out these future HAWKEYE studs, there is 5 play'en to
post #13 of 14
WOW! And I thought I was the only one who doesn't eat the skin! Dont care if it's rubbery....still smoke it at 225 - 250. The skin keeps the moisture in! PDT_Armataz_01_34.gif
post #14 of 14
Thread Starter 
Ya i did a whole chicken, that came off 1/2 hour after scaredy pig bite(bacon wrapped chicken breast chunks with rub/sauce/whatever) the neighborhood named them that. zippy fries are a tradition for my girls, they are a potato quartered long ways, alittle bit of olive oil and your favorite rub ,they were on with the burgers, and the pig sticks are fresh side, uncured bacon., that you do what ever you want to for seasoning. I started out cooken something for lunch and supper for myself with a few mid afternoon snack, people just started showing, neighborhood folks that useally come to block partys that we havent had yet this yeaar, i spose their trien to tell me something.
The shrine game was great also
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