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First Time Whole Chicken

turnandburn

Master of the Pit
1,116
47
Joined Mar 12, 2013
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.
 

venture

Smoking Guru
OTBS Member
6,961
72
Joined Aug 1, 2008
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.
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
[/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.
 

fyrefightr

Newbie
28
10
Joined Aug 25, 2013
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
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
[Do you smoke the chicken with the cut side down the whole time ?
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
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.



 

timberjet

Master of the Pit
3,533
154
Joined Jan 29, 2010
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.
 

flyboys

Smoking Fanatic
603
42
Joined Oct 14, 2007
Looks great fyerfightr!

I'm smoking a 7 pound family roaster, hen, tomorrow. Any suggestions?
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.
 
4
10
Joined Nov 23, 2013

7 pound bird

24 hours in a salt/brown sugar brine

The key ingredient!

 

The setup.

 

Good temperature.



Smoking!



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

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