• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First whole chicken

0331grunt

Fire Starter
59
10
Joined Feb 5, 2010
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!!
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,309
129
Joined Feb 3, 2009
What was the internal temp of the bird when you pulled it off the smoker and what is it now???
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
What was the internal temp of the bird when you pulled it off the smoker and what is it now???
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
 
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


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.
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.