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Whole Chicken

post #1 of 11
Thread Starter 
Morning all. I am trying to find a recipe for a rub or something for a chicken I don't want to brine but will if I must. I am thinking about Injecting with garlic butter. And should I cut it open so it will lay flat in the uds? Any ideas would be great. Oh and around how long should this bird take. (I know it is temp not time just need a rough idea)
The bird weighs in at 9lbs purchased fresh from the hutrite colony here.

Thanks for any help.
post #2 of 11
Below is a rub I have used several times with great results on chicken
I have listed it in parts so that you can make as little or as much as you want. It came out of a book called Smoke and Spice that I have had for years

Willies Wonderful Rub
9 parts fine ground paprika
3 parts fine ground black pepper
3 parts salt
3 parts sugar
2 parts fine ground New Mexico chile
2 parts garlic powder
2 parts onion powder
1 part fine gound cayenne pepper

Mix ingredients together and store in sealed jar. Rub on entire surface of meat,chicken to be roasted, smoked or barbecued.

The time will depend on the temp you use and I dont have any experience with a UDS - hope this helps and good luck
post #3 of 11
I'll give ya mine, use it if ya wan't:
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
As far as rubs go, do a google search, there are so many out there, you need to pick one that sounds like what yall wan't.

I don't spatchcock my birds, I use the beercan holder an just stand em up. Or ya can lay em down, I do breast side up an take em to 170° in the meaty part a the thigh er the breast.

9 lbs? Wow, that one gonna take awhile, thins closer to a turkey then a chicken! I'd run the smoker at 300° er better to get through the 40-140 zone in that 4 hour period quicer. I'm guessin yer lookin at 4-4 1/2 hours maybe on that one.

Why don't ya wanna brine? It really makes a difference in my opinion (an my customers too!). But to each his own, the injection I gave ya I use on turkey's but that beast a yers would prolly do well with it to.

Good luck.
post #4 of 11
I've heard this rub is spoused ta be good, bit much salt in it fer me, but might help ya out some:

Slaughterhouse 5 Rub

1 1/2 Pints sugar
2 C Salt
1 1/2 C Monosodium Glutamate
1 1/2 C Chili Powder
1 C Paprika
1 C Lemon Pepper
1 C Onion Powder
1 C Garlic Powder
1 C Black Pepper
1/2 C Cayenne Pepper
post #5 of 11
I took a lesson from Cowgirl and had some really good results with my chickens. I spatchcock them ( cut out the backbone and lay they flat ) lightly season... pull the skin up and slit the breast with little pockets and slide in pieces of sausage, rub it down with garlic butter and then lay some bacon on the top. I've done these a number of times because they are so dang good.

Here is a link to the first one I did. Added the sausage on the next smoke.


Good luck.
post #6 of 11
Stole both yer recipes Trav... LOL
post #7 of 11
Thread Starter 
Thanks for the ideas when i finally decide will be sure to post with Q-view
post #8 of 11
I'm partial to ShooterRick's SBC rub and injection liquid myself. My family is too, as long as I cut the amount of hot stuff in half. icon_rolleyes.gif Here's the link to the recipe: http://www.smokingmeatforums.com/for...ad.php?t=77908
post #9 of 11
I have used some over the conter rubs on yardbird aand they were butt rub and old bay makes a rub that is really good. I if I were you I would have to use one of those rubs from Tip I hear that they are really good.
post #10 of 11
Gotta tell you, I tried out Tips poultry injection (thought I had the dressing mix but since I didn't I strained some Italian dressing and used only 1 cup cider vinegar due to the additional liquid from the dressing).
Some of the best chicken I have made so far. Injected into some leg quarters, let them sit overnight and smoked the next day, delicious!
post #11 of 11
Great ideas! Thanks for posting the recipes!!
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