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Need some help w/ chicken....PLEASE!

post #1 of 10
Thread Starter 
I am getting ready to smoke my 1st whole chicken(beer can method, no I'm not having any beer.LOL) and bone in chicken breasts. I am going to brine for about 12-14 hrs, is this ok?
Also, I will be cooking on my vertical. What temp do i need to smoke @?
I have never smoked a whole chicken, so any advice would be greatly appreciated as I will be adding these to the menu this Spring/ Summer. Do I measure the thigh or breast on the whole bird for temps? I assume I want the bird at 180* internal?


Also, I dont plan on using the beer can method much for catering, I just thought I would try it out....
post #2 of 10
Thread Starter 
I read Jeffs' instuctions, always helps.... So I should be good. Unless someone wants to share there not so secret recipes.
post #3 of 10
The skin eaters are going to tell you 350, but I smoke all of my chix no higher than 250. Now, somebody is going to respond to this thread and say that low and slow does no good with chix, but I beg to differ. I find that a lower temperature (within reason) allows an even distribution of light smoke without the risk of drying out the outer layer of meat (assuming you keep plenty of moisture on the bird). I lay my chicken breasts in aluminum foil "boats" so that the dripping moisture stays in contact. I also lay a half a strip of bacon over the top. Bacon fat makes everything better!

Whole chix, I stand upright with a can of something....doesn't really mater what. The moisture steams the meat from the inside. I usually use soda pop, EVOO, Garlic and onion.

Good luck!
post #4 of 10

Beer Can Chicken

Brine Time Should Be Fine. Far As Temp A Agree With Geek With Fire On Temp But If You Want It Crisper Skin Crank It Up To 375
post #5 of 10
Sounds good X. Like Geek said, skin folk go higher, and large birds should be done higher in safety considerations, but a chicken will heat up fast enough at the 250 mark to be fine. Enjoy man!
post #6 of 10
i inject mine, with a great with some cajun seasoning i fine at wally world
post #7 of 10
I would run at 250 most of the way and pop her up to 350 or so towards the end to crisp her out. I would spritz with a bit of apple cider or juice with a bit of your favorite rum or whiskey mixed in with water. Should give you some nice color and keep her moist to. Just the way I do mine. Good luck and let us know how it goes!
post #8 of 10
While the bird is smoking low and slow, run out to a store and find yourself one of those Ronco Showtime Rotisserie units (or a George Foreman rotisserie) and when the bird hits 165 internal, move it from the smoker to the spit and let it sit n' spin for about 20 minutes.

Best skin and a juicy bird all packed up in one!
post #9 of 10

My $.02

Unless brining a turkey, I don't brine poultry any longer than 4-5 hours. If you have a tough old laying hen then you may want to go longer that that.
post #10 of 10
Shoot, just stick in on the Show Time alone for 50 minutes and enjoy PDT_Armataz_01_34.gif
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