First smoked chicken finally updated (with pics)

[brgbassmaster]

Well did my first smoked chicken after all those questions i been asking. The chicken looked perfect coming off the smoker but was way to dry after brining and injecting. I think i know why. I went by hours instead of temperature. So 4 hours was way to long lol. I saw that i needed to cook it that long from another site at 250 but i wont do that again. After doing some reading on here i saw most people smoking their chicken at 2 hr 45 min to 3 hr. But it was a good learning experience. The ribs werent as good this time either. We did the same 3-2-1 method but the ribs were way overdone. And the bark was way to crispy and kind of burnt tasting. I put alot more rub this time that could have been the problem. But oh well only my second smoke anyways..So gonna do some ribs again tomorrow then monday for the holiday going to do a butt. Wish me luck.

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• brgbassmaster
• Feb 16, 2013

 

[kathrynn]

At least we can eat the mistakes! Good color on the bird! I have about 4 of them in the freezer! I learn something new with each smoke!

 

[oldschoolbbq]

Bassmaster, hello.

Yes , a good learning exoerience.

 Sorry about the Ribs and the Bird.

You'll get it right this time , as you've found the RIGHT site for all your Smoking needs and questions.

Get a good Thermometer (if you don't already have one ) and use it religiously in your cooking. The probes are best ( IMHO ) . You can monitor temps. without opening the lid and losing all the Love you spent doing them. You should go to (at least) 165° in the thighs and 165° in the Breast.

As for Ribs, a lot of folks here play with the time factors in the 3-2-1 guidelines .Try 3-1.5-1 or 3-1-1-

you may not need as much liquid in the foil , or do as I amd a lot her do... no foil . In the 225° Smoke for 4.5 to 5hrs. then check for Bend and Break .

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• oldschoolbbq
• Jul 15, 2012

 Here's the 'BURP'(beer up the rump poultry) , I like them like this ...

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• oldschoolbbq
• Nov 24, 2011

 just off the 'throne'. juicy ...Mmmm

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• oldschoolbbq
• Sep 27, 2011

  Some untrimmed,

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• oldschoolbbq
• Jul 19, 2012

 and here's the lift and break Rib check , I do this at the 5hr. mark but I get big meaty Spares and sometimes I only peel the inner lining off and dust and toss 'em on the Smoker- different timing there though , with all that Tips Trimming left on...

Have fun and...