First Time Whole Chicken

Discussion in 'Grilling Chicken' started by fyrefightr, Oct 29, 2013.

  1. pic of first time smoking two whole chickens.  I soaked in a brine solution for 24hrs then I spatchcocked and then decided to continue to cut in half. Rubbed with Jeffs rub and then smoked with Applewood at 300 for 2hrs.   

     
  2. Darn good job for a first time whole bird..cant go wrong with spatching birds..yours look great. Only thing missing is a nice frosty beverage. Lol.
     
  3. venture

    venture Smoking Guru OTBS Member

    Well, I couldn't imagine that without a cold beverage involved somewhere in the mix?

    Looks great from here?

    Seems like chix and ribs are where most people want to start.  Even though those two can be tricky.

    Pass the chicken, please!

    Good luck and good smoking.
     
  4. bigr314

    bigr314 Meat Mopper

    [/SIZEi am going to smoke 2 chickens tomorrow. I have the 2 chickens in a brine right now. I butterflied them and then put them in the brine. Does it make a difference as opposed to brining them whole.
     
  5. I don't think it makes any difference so long as the brine has a chance to penetrate. I just changed my mind from cooking whole to spatchcocking to butterflying on the fly. Good luck
     
  6. bigr314

    bigr314 Meat Mopper

    [Do you smoke the chicken with the cut side down the whole time ?
     
  7. Yes always bones down.


    Sent from my iPhone using Tapatalk
     
  8. bigr314

    bigr314 Meat Mopper

    I smoked this these 2 whole chickens yesterday on my UDS. I brined them for 24 hrs. then I mixed Jeff's rub with some butter.Smeared under the skin. Smoked at between 300 and 325 degrees for about 2 hrs. My son was late so I wrapper them and we ate about 45 min.  later. That was the best chicken I ever ate. The last 30 min. moped them with sweet baby rays.



     
  9. I'm smoking a 7 pound family roaster, hen, tomorrow. Any suggestions?
     
  10. timberjet

    timberjet Master of the Pit

    I like to brine, rinse, dry, season and definitely spatchcock. I also am a big fan of creole butter injection. smoke at 250 until juices run clear. Mesquite is my wood of choice for chicken.
     
  11. flyboys

    flyboys Smoking Fanatic

    Looks great fyerfightr!

    You could also try beer can chicken. I don't even bother brining them when I make them that way. The whole chicken comes out moist and juicy, even the white meat. That's probably my favorite way of making yardbirds.
     
  12. [​IMG]
    7 pound bird
    [​IMG]
    24 hours in a salt/brown sugar brine
    [​IMG]
    The key ingredient!

    [​IMG]  

    The setup.

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    Good temperature.

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    Smoking!

    [​IMG]

    The meat fell of the bones. Thanks for the good advice all!
     

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