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how to smoke a whole chicken. - Page 3

post #41 of 54

Hey Bubba Watson you can't go wrong using the slaughterhouse brine. Next time I smoke some birds I'll put on a rub to mix things up. Also welcome to the forum I am new myself and will be smoking some ribs tomorrow using the 3-2-1 method and also making the Dutch's wicked baked beans. Going to the store to make sure I have everything I need!

post #42 of 54
Just smoked some chicken and used the Slaughterhouse poultry brine. It came out awesome, I highly recommend it.
post #43 of 54

What is the average smoke time for a whole chicken?

post #44 of 54
Quote:
Originally Posted by Parrothedmark View Post

What is the average smoke time for a whole chicken?
I smoked 3 for alittle over 4 hrs on 195 degrees. They came out awesome.
post #45 of 54
Quote:
Originally Posted by Sound1 View Post
 

You want low cost herbs and spices for your rubs try the San Francisco herb company. Just checked the price on your celery seed and was $2.60 a pound. http://www.sfherb.com/store/spices-culinary-herbs,category.asp   They have cut my cost of rubs and brine by at least half over buying at the markets.

Thanks for the link.  I will be putting in an order when I get home.  They really have some great deals.  thanks again.

post #46 of 54

I have been on this site for less than 2 weeks. I logged in years ago but never took advantage.

 

After 2 weeks I love this site. I ran my first smoke this past weekend and did a pork butt. My neighbors were stopping by and calling throughout the day asking if the neighborhood smelled the way it did because of me. I'm known to love to cook. I had the neighborhood drolling.

 

So to keep my momentum going I decided I wanted to do chicken this weekend. I found this site and enjoyed reading every post. I couldn't ask for more (or better) info.

 

I know now I will be brining overnight using

 

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

 

I will be adding a rub after the brine

 

I know I will be spatchcocking the bird (take out the backbone)  I think I will cut the chicken into 2 halves for easier manageability.

 

I know I will be trying to smoke at a high temp like 275-325 until 165.  (if I can get my smoker that high)

 

Oh yes, I will expecting neighbors to stop by and I will be having a beer or 2 to help the time go by.  I am looking forward to the weekend.

 

Do I have everything?

post #47 of 54
Hey everyone looking to buy celery seed I found some on this site appears to be super cheap compared to what I have see people on here paying.

http://www.webstaurantstore.com/regal-celery-seed-8-oz/10207023.html

Looking forward to smoking some chickens this Saturday woooo hoooo!!!
post #48 of 54
If I brine the chicken overnight should I give it a ice water bath before I put it on the smoker to flush some of the salt out of it?
post #49 of 54
Domt know if it was mentioned, but if you were to smoke spatchcocked chicken would the same time, temp, and heat apply as a whole chicken?
post #50 of 54
I just bought a smoker, so I'm a total newb. Char-Griller 5050 with the side-car smoker (fire box).

I don't understand how the beer can is used. Can someone please explain?

And, in the photos showing the chicken on a rack with liquid in the pan under the rack... What's the liquid comprised of? Do you keep that under the chicken while it is being smoked?

Can you tell I've never done this before>>>? grilling_smilie.gif
post #51 of 54
Quote:
Originally Posted by DHart View Post

I just bought a smoker, so I'm a total newb. Char-Griller 5050 with the side-car smoker (fire box).

I don't understand how the beer can is used. Can someone please explain?

And, in the photos showing the chicken on a rack with liquid in the pan under the rack... What's the liquid comprised of? Do you keep that under the chicken while it is being smoked?

Can you tell I've never done this before>>>? grilling_smilie.gif

I recommend not doing beer can chicken. There is a couple articles floating around about why not. there are some links to them if you do a search "beer can chicken debunked". I recommend doing a spatchcocked bird if you are going to cook the chicken whole. it cooks the chicken evenly and while the breast won't be done at the same temp as the dark meat that is okay i like to cook my dark meat more than the white. Temp you white meat to 165 degrees IT no less amd your Dark meat (thigh) at 170 degree IT.

 

there are some good youtube videos on how to spatchcock a bird. but basically you cut out the backbone take out the innards flip it over and snap down the breast bone until its pretty flat. then either smoke the skin (which i do) or lift the skin gently and put your seasoning under the skin and in the back cavity. If you brine your bird you can do it before you spatch it. Let me see if i have a few pics for ya...

 

prepping the bird

 

 

in my smoker to the right

 

 

when i had the breast to about 160 degrees (almost done)

 

 

With some sauce to finish. i generally sauce mine about 5-8 degrees before its done if im going to sauce so it doesn't burn turn down the smoker temp because honey and sugar are easy to burn. you do want to apply low heat to the sauce so it adheres to the meat and sets up. Just apply a thing layer of your favorite with a mop or brush.

 

 

 

As far as the rack under the chicken i think that was to smoke all around the chicken and to use the chicken grease to make a jus or gravy underneath is what it looks like.

 

 

Hope this helps you smoke some fine chicken!

 

phatbac (Aaron)

post #52 of 54

Thanks for all the tips here, everyone.

 

I do have a couple of questions.  We spatchcocked two large chickens, Slaughterhouse brined them overnight, olive oiled them and sprinkled with Cajun spices.

 

Should they go breast down on the grill while being smoked?  Should they be turned over at some point (midway?) during the smoking?

 

The fire box to the side of the Char-Griller Duo 5050 has a mix of briquets, hardwood charcoal, and hickory chunks (which has soaked in water overnight).  It looks like I'm getting about 200 degrees max.  Should I expect to smoke for 4 hours or so?

 

Thanks again.

post #53 of 54

If I brine the whole chicken the night before, do I spatchcock it and just lay it on the rack when its read to go?.........and for how long? Temp at 275?

post #54 of 54

So I have been asked to bring pulled chicken to a cancer benefit this weekend for around 125 people. Another guy is bringing 35-40 lb of pulled pork. I expect to brine and smoke 100lb of whole chickens and have some ideas and questions. I will be cooking on 2 MES30's with AMNPS in each. Does anyone know how many birds will fit in an MES30? I intend to use the breasts and thighs for pulling, and leave the legs/wings intact. My initial thoughts were to remove the skin from most of the bird, but leave it on the legs and wings to crisp up on the grill. Anyone tried this before or see why it wouldn't work? I also considered just removing the legs and wings from the birds and smoke them separately. I have been smoking for about 15 years, but never this large of a cook :)

Thanks for your input!

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