First whole chicken

[crvtt]

Got a 5 lb bird from Costco, brined it 18 hours, rubbed it and into the smoker for 2.5 hrs with half hickory half mesquite.   After I pulled it the IT was 138, put it into the oven at 375.   Accidentally turned the audible alarm off and ended up pulling it out of the oven at 174 instead of 165.  The legs were a touch dry but almost had a porky flavor to them.   The thighs were nice and juicy and the white meat was particularly juicy.  I don't usually go for the white meat but it was excellent.   One of the best chickens I've made.   

20130303_145459.jpg

• crvtt
• Mar 3, 2013

20130303_145950.jpg

• crvtt
• Mar 3, 2013

20130303_181331.jpg

• crvtt
• Mar 3, 2013

20130303_182546.jpg

• crvtt
• Mar 3, 2013

 

[s2k9k]

That's a good lookin bird! That white meat looks super juicy! Great Job!!!

 

[kathrynn]

Looks wonderful to me! Good job!

Kat

 

[rdknb]

Looks good from here.   We all make mistakes, that's how we learn and yours was a small one.  I would eat that all day

 

[venture]

Whole birds are hard if you are a purist.

I prefer my thighs at 175 anyway.  Just for the texture.  By that point, the breast meat could be a little dry.

Not to fear?  By doing it in the smoker, the meat usually turns out fine. 

Then the skin might be a little rubbery?

Pull them a little early on the temps, and blast the skin.

They will usually handle that.  It may take a little experimentation to know when you want to blast the skin.

Good luck and good smoking.

 

[flash]

Shoot, my wife makes me take all our thigh quarters to 175 to 180º. She wants no blood from her chicken. Never had a dry one yet.

 

[pgsmoker64]

Wow, that does look good!

I'll take a leg please...