Got a 5# bird today..need advice!!

[pat ferrante]

looking for advice on temps and how long to smoke a 5# bird for...this is my first time smoking a whole chicken !

 

[oldschoolbbq]

First,welcome ,Pat.  when you get chance , go by Roll Call to properly introduce your self, you'll get a great welcome there.

As for your Chicken, try this before you try to cook the Bird,http://www.smokingmeatforums.com/t/113505/brining

Then put a probe thermometer in the thickest part of the Breast and let it go to 170° there at least, and at least 165° in the Thighs. Move theLeg and Thigh joints, if theywiggle easy and clear juice comes out ,they are done.

Brining keeps the meat as juicy as can be, catch the drippings and do a sauce or gravy of it, then after this conquest is done, do it agiin several times. You'll get used to your Smoker that way.

Then on to Pork Butt and Beyond...

Jump in with both feet, chicken is still cheap. have fun and...

 

[jpittssr]

If you are smoking with indirect heat you can't hardly go wrong. A whole chicken is one of the easiest thing to start with.

Here is what I do:

Remove the giblets from inside the chicken.

Rinse with cold water and pat dry with paper towels.

Remove the excess skin and fat at the birds rear end.

Gently run your fingers under the skin on the breast.

Sprinkle the entire bird with a rub of your choice.

Sprinkle rub under the breast skin.

Place in a disposable roaster pan just large enough for the bird.

Cover and place in refrigerator for at least one hour. Over night is preferred.

You can cook at a wide range of temperatures and still get excellent results

Low and slow, cook at about 250 degrees

This is going to take about 3 - 3 1/2 hours

Hot and fast you can go on up to 300- 325. Cooks quicker but watch out for burning.

If the skin starts getting too dark from the smoke, place a tent of foil over the bird.

If you have a thermometer look for a breast temp of 165

A good test is to grasp the end of the leg bone and twist. The bird is done if the bone twist freely in the leg.
 

 

[smokinhusker]

Great advice! Don't forget to share some q-view of your finished results...we love q-view here!

 

[pat ferrante]

Will do guys!. Thanks

 

[oldschoolbbq]

I really suggest brining...

 

[pat ferrante]

I ended up doing a brine!..I am also using a mes 30'

 

[JckDanls 07]

Just don't be disappointed if the skin is rubbery.. that's what happens to it most of the time when smoking it... a hotter cook, 300 or so, does help it somewhat make it crispier... not sure the MES gets that hot though (never used one)... just have fun with it...

 

[chef jimmyj]

The MES will not get hot enough to give a really crisp skin. But if you take the Breast to an IT of 155*F, you can pop it in a preheated 425*F Oven and finish cooking it the last 10* or so...JJ

 

[pat ferrante]

ill be posting pictures soon guys...sorry its taking so long