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my first chicken today some ?s

post #1 of 18
Thread Starter 
ok I've got a 4.12lb whole chicken that brined all night and I'm ready to smoke this thing. before i start I have a few questions

should i spray the bird every hour and what should i use for a spray?

My temps won't get higher then 250f so I'm worried about the skin. could I finish in a 350f oven to get some crisp to the skin? or would this dry the bird out?

I was going just just leave it on the smoker til 170 and pull it but I want to get it right so any help is appreciated
post #2 of 18
Normally cook my chicken between 220 & 250 & skin turns out great!! Oven may dry it a little. Pulling it at 170 should be ok.
post #3 of 18
250 is what I cook mine at. No higher.

Skin gets crisp
post #4 of 18
I dont always spray em down when i cook em due to not wanting to open the smoker more than i have to, but when i do spray, I do apple or cherry juice and captain morgan about every hour or so.

The last couple of birds that i smoked, this last saturday, were done at 325 for 1.5 hours over pecan and apple wood. The skin came out crisp and had a nice not overly smokey flavor, which is a must if i want my wife to eat it.
post #5 of 18
I just did one last week. I smoked it at 300 (first time that high) and I spritzed it on the hour with 50/50 apple juice/water.
It was a 4.85 pound if I remember right and it only took 2 hours. I was concerned about this short time but it was done and very tender and moist.
I did notice though that the tips of the wings burned at this temp. I will probably go back to 250-275 for smokin chicken.
post #6 of 18
I do mine right around 275, maybe spraying once with apple juice.... something with a little sugar will help your skin. Sometimes doing the beer-can method, sometimes not.
post #7 of 18
I have never done one that I did not stay between 250 and 275 and the skin turns out great (my favorite part!). having brined, you may go a little hotter and still keep it nice and juicy...
We will be expecting some qview!!!!
post #8 of 18
Thread Starter 
got her on the smoker. no pics yet. got my thermo planted in the breast I know you should check at the thigh but I figured it would be close enough..this tiny bird didn't have much of a thigh anyway lol
post #9 of 18
Thread Starter 
ok it's been 3 1/2 hours since i put the chicken on..temp is only at 150 in the breast..seems like it shouldn't take this long at 250. any ideas
post #10 of 18
Thread Starter 
well I had some trouble

the breast temp was reading 160 so i check the thighs..both were reading anywhere from 170 to 180 depending on where i stuck it in..so i figured it was done..cooked at 250 for 4 1/2 hours.. I ate some of the breast meat and it was pretty good..then it happend. I cut down a little deeper to a joint and i noticed it looked a little red and the juices by the joint were pink. how could this be? my thermo was dead on and this bird only came in at a little over 4lbs

any ideas?
post #11 of 18
Could it have been still frozen in the middle when you put it on? At 250 for 4.5 hours, i would think it would be done.
post #12 of 18
If you used a therm you know is correct then trust the readings. Most often when doing chix you will find some pinkish coloring around the joint areas.

Was the juices running clear?
post #13 of 18
Thread Starter 
Yes i trust the thermo..I checked it in boiling water and it was dead on..the juices looked clear to me when i pulled the therm out. however the juices around the joints looked somewhat pink
post #14 of 18
I'm most certain your good. One thing about doing whole birds is that there can be a reddish color around the bone areas due to the smoking process.

Can you take pics, that would help
post #15 of 18
Thread Starter 
sadly no. cam is dead..which sucks because the bird came out looking fantastic. perfect color.

oh well..I'm willing to take a chance and call it done..I've already ate some so if i get sick i guess we'll know for sure lol
post #16 of 18
Chase it with a beer for me, im stuck here at work for another 6 hours.
post #17 of 18
One of the challenges smokin poultry is getting everything done at the same time. The breast is going to get done faster than the joints in the leg and thigh area. That is one reason folks brine... to keep moisture in the breast taking it to a little higher temp to get the joints done. To me... if your joints have red juice it's not done completely. One thing I do is smoke the chicken breast side down. I think it helps keep the breast juicy while the temp comes up on the rest of the bird. I've been experimenting with the pulled chicken and takin it all up to a higher temp but you do this with it covered and you loose that crispy skin.
post #18 of 18
If it is the juices that are reddish then I agree it's not done, however, if it's the joints (bones) that had a reddish tint then it's most likely good.
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