Gonna' smoke a Perdue Chicken and...

Discussion in 'Poultry' started by masterofmymeat, Jun 10, 2011.

  1. Hi All,

    I just joined the forum a couple of days ago and thank you

    all for your warm welcome to me.

    I'm starting out my Saturday with smoking a 6.5 lb chicken

    and would like your advice and techniques for a beautifully

    smoked bird.

    I have a Brinkman upright charcoal smoker and I absolutely

    love it.

    I plan on getting up early, (8:30-9:00 am) and getting it going.

    I'm not sure of time to smoke...advice?

    Love this place,

  2. kid creole

    kid creole Fire Starter

    I'm not qualified to answer this, but I want to throw something out there since you are going to do it tomorrow.  

    I don't think you need to slow cook a chicken and make a day out of it.  In your brinkman, I wouldn't use the water in the pan, but leave the pan in to keep the direct heat of the bird.  Temperature is really easy to control in the brinkman, after you figure it out.  I used to do thighs like this, and they only took about 45 minutes to cook.  I would think that for a whole chicken, you're looking under 2 hours without water in that pan.
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Whole or spatchcocked? Your answer will affect cook times. Whole takes a bit longer, but that's how I smoke them. Always smoke to internal temp (165* for poultry) rather than time, but you're looking at a minimum of 2.5 hours. Keep your smoker at a steady 225* through the smoke.

    You want a pan to catch drippings for gravy -- do not skip this! Smoke flavored gravy is phenomenal! You can use water or not. Cook the bird breast side down for 2 hours, then flip until finished to keep the breast meat nice and moist.

    If inclined, soak the wood chips in a 50/50 mix of water and white wine for an extra dimension. Use a light wood -- fruit or nut for poultry. Keep the smoke thin and blue (TBS); if you can smell smoke, you're smoking.

    Check your thermos for accuracy before beginning ( in boiling water).

    And don't forget to post Qview (pix)!

  4. meateater

    meateater Smoking Guru SMF Premier Member

    For whole chickens I like to run at 225* just so I get a good amount of smoke into the bird. Sometimes I lay them on there belly, and sometimes I beer can them. For crisp skin just rub the skin with butter and crank the heat towards the end. 
  5. meateater

    meateater Smoking Guru SMF Premier Member

    What James said ^^^^. That's some good info. [​IMG]
  6. venture

    venture Smoking Guru OTBS Member

    Hard to say.  If you are pulling the chix, it doesn't matter about the skin if you reach the correct internal temp.  If you want to carve or cut up the chix to serve for dinner, you would normally smoke at a higher temp or use other methods to crisp up the skin.  With practice, you will learn what you and your family will like.  Stick with it.

    Good luck and good smoking.
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    You can smoke hot and fast (325º) for crisp skin and a nice color,

    Or you can go low and slow (225º) for a smokey flavored meat.

    There are many ways to do chicken, it just depends on what you're looking for in the finished product.

    Like James said, Go by temp not time and you'll be fine.

    Good luck and don't forget the Qview.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Rap X2
  9. Wow... thank you all for GREAT advice. I will be doing this later

    on this afternoon since it looks like its going to be at 2 1/2 - 3

    hours tops.

    I definitely will take pictures and "Qview" them. I've been looking at

    some of your Qviews on briskets and I learned what mine was

    supposed to look like...sadly it didn't.[​IMG]

    I want to thank you all again for your help and am excited to get


    Chat with you later...James
  10. Hey All,

    All I can say is... Slap me man I need to get a reality check!!!

    The chicken turned out FABULOUS. Thank you all who gave me

    you great advice and tips. now to Qview, ( I hope I do this right).

    The beginning:


    The Rub:


    On the smoker:


    Is that smoke I see and smell:


    Gettin' there:


    Of course my compadres, first, Miss Daisy:


    and Mr. Watson:


    Done and ready to eat:


    And finally a reality check:

    Again, thank you all for your great advice and I'll see you again next week for another

    lip smackin' smoker adventure...James
  11. kid creole

    kid creole Fire Starter

    How long, what temps?  Looks fabulous.
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job James! The chicken looks delicious!   [​IMG]
  13. Thanks Guys, appreciate it. I smoked it right at 3 hours at 225-240 degrees. I had

    to watch it closely as my smoker doesn't have a degree thermometer it just says

    "cool" just Right" and "too hot", so I kept it right in the middle of "Just Right". I'm

    going to buy an oven thermometer and lay it inside next time.

    The taste was just fantastic and it literally was fall off the bone tender and juicy.

    I must confess though, I did inject the birds breasts, thighs and legs with melted

    butter....is that cheating?

    Thanks again and chat with you soon...James
  14. venture

    venture Smoking Guru OTBS Member

    The dogs appear to approve.  That is a good sign.

    Good luck and good smoking.
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great James and it got a nice color

  16. Thank you Ahron, it was a blast smoking it up and this weekend

    I will be going on another Brisket adventure. I'm arming myself

    with much more knowledge this time, mainly from this forum.

    I'll provide Qview and videos if nobody minds seeing my uber normal

    face and funny sounding voice :)

    I'm gonna go stalk the Brisket threads now[​IMG]because I

    have absolutely no clue what to do with a brisket.

    Chat Soon,


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