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For the 4th I'm going to smoke a whole chicken with some BB ribs and some brats.Here is my question,what temp should the chicken be when I put it on the smoker?Thanks in advance!
For safety reasons I suggest you take it from the fridge to the smoker. You could prep it the night before or right before you smoke it. Let us know how it goes!
I smoked a chicken in my Weber Performer just last saturday. Here's how I did it:
Prep the chicken and rub it down with a good amount of salt, enough to coat the whole thing inside and out with a thin layer. Wrap it up and let it cure in the fridge for 2 hours. take it out, rinse it off, brush with about a stick of melted butter and allpy salt and pepper to taste. Don't truss the chicken. I'm not sure what you were using but I piled my coals up to one side of my grill leaving the opposite half open for the drip pan, then i put a large handful of oak on the coals and after the smoke started rolling i put the chicken on the grill, legs facing the heat.
I let it cook for maybe 1.5 hrs when the thermometer read 180 in the thigh. It turned out perfect...I was a little worried that the breast would be all grainy and tough like most chicken breast is (except for mine
) but the whole thing was moist and delicious...and good and smoky!
lemme know how yours turns out and what you did, I'm always up for something new!
oil & rub overnight in fridge- from fridge to the smoke- butt up. be sure ya wash the pan ya took it out of & the pan(if same 1) before it goes back in - salmonella is a bitch.
Gotta agree w/ Cheech again. Next time you do a yardbird, brine it for a minimum of 3 to 4 hrs, then rub it or whatever you want to do and straight to the smoker. Don't let it come to room temp first.