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First whole chicken

Discussion in 'Poultry' started by 0331grunt, Nov 7, 2010.

  1. I was just wondering if I did this right.  I injected the bird, rubbed with salted butter and put on my smoker at about 250* for the last 4 1/2 hours.  I used hickory (all I had) and need it to be done soon.  I heated my oven to 275 and just put it in there.  I will check it and see how it comes out.  Is there anything I should be doing different?  I know this is a rookie/newbie question, but I am practicing for the Turkey Day bird... my in-laws want me to smoke the turkey this year.  Thanks!!
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    What was the internal temp of the bird when you pulled it off the smoker and what is it now???
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    The most important thing is the temp not the time. You only need to go to 165 and let it rest before slicing. Seems like it has been in for a long time at that temp
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm with both of theses guys here. We are more concerned with internal temp not time. If your bird gets to 165° in the breast or 170° in the thigh you are golden and let the bird rest for a few minutes(20-30) and then cut into it. Now that will be one of the best birds that you will ever put in your mouth.