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1st try Whole Chicken QView

Discussion in 'Poultry' started by arnie, Nov 2, 2010.

  1. arnie

    arnie Smoking Fanatic

    2 whole chickens (3 ½ to 4 pounds) brined overnight and smoked with apple wood at 250for 2 and a half hours until the breast is 160remove from the smoker and double wrap in aluminum foil and let rest  

  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Hello Arnie

    Those look good from here. Smoked chicken is really good and has lots of uses too.

     How did the skin turn out? When I do them at 250 I finish up with about 10 - 15 min on the grill to crisp the skin
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice lookin' pair of birds you got there![​IMG] I luv me some chicken...... like Scarbelly said, I can eat it every nite and never have the same recipe!
  4. arnie

    arnie Smoking Fanatic

    The skin was too bitter.

    Not sure if it was a result of the smoke or the brine.

    I to think the next one I do I will tone down the brine some just to keep it simple
  5. joshs

    joshs Smoke Blower

    The bitter skin was probable where you had the blanket on top and the smoke couldn't get out. My chicken skin use to taste bitter till I started leaving the vent open.
  6. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    The birds do look alittle bit on the dark side. Now for the bitter taste I would have to agree with Josh and say that it's from the blanket that is keeping in the smoke. You have to vent the smoker or you will get the bitter smokey taste.