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First ever a whole broiler is going in to the smoker

Discussion in 'Poultry' started by realbigswede, Nov 3, 2013.

  1. So here is the first whole broiler going in to the smoker. I have done dry rub, I start out with 250F for the first hour then lower it to 200F. Dose sounds right or is it the other way around?    [​IMG]

    Will post picture after the broiler comes out of the smoker...... I mean every one have see a dead chicken be fore the smoker.....[​IMG]
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Slow smoked chicken is real nice and moist. Makes great pulled chicken sandwiches. Sometimes the skin will get dark and rubbery (at least in a charcoal smoker) . I'll be curious how you like it when you're done. You really can't go wrong , tho. Low and slow or hot and fast that chicken meat gonna taste awesome.
    Last edited: Nov 3, 2013
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Howdy Swede,

    I usually do chickens at least at 275 but closer to 300 and cook to an IT of 165 on the breast and leg.

    The reason for the higher temperature is so that the skin gets nice a crispy!  Otherwise your skin is kind of rubbery and inedible.

    Good luck,

  4. Thanks Guys for your help.... will this time do that slow way.. will post pictures and my thought.
  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Looking forward to the Q-View!


  6. Boy is it juicy and tender... But one thing for sure It is not a chicken it is a broiler. It have a more robust taste and not the young chicken taste, but it is soo good.
  7. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    I love broiler/roasters just can't find 'em here anymore. Maybe with the holiday approaching we might get lucky.

    Looks good man, I bet it tasted good too!

    Looks like ya nailed it, congrats!