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My First Smoked Whole Chicken

martyb

Newbie
12
10
Joined Sep 9, 2013
This was my first 5 lb.  whole chicken.    I brined it overnight in the Slaughterhouse poultry brine recipe found here.   Also used the Slaughterhouse poultry injection found here as well.  Both very simple to make especially since I already had all the ingredients.  I already had Jeff's rub made up, put it on and in the smoker it went.   I smoked it with a Hickory/Apple and wood mix for 2.5 hours at 275 and got the internal temp to 165.   I then took it out the smoker and let the Chicken sit in foil for 30 minutes.



My family and I loved it.   I'm really enjoying my new found hobby.  Thanks for all the tips and suggestions.
 

driedstick

Smoking Guru
OTBS Member
5,980
610
Joined Nov 3, 2011
Dang nab it man that looks good, very nice job. how long in the brine??
 

hambone1950

Master of the Pit
Group Lead
1,400
46
Joined Jul 23, 2012
That looks great. Love a nice roast chicken. I don't usually brine , but I might have to try it now.
 

venture

Smoking Guru
OTBS Member
6,961
72
Joined Aug 1, 2008
Can't tell for sure from the pic, but the skin looks good.

The rubber skin is the big knock on smoked chicken, but there are ways to fix that.

I love a good smoked or even grilled whole chix on the Weber kettle!

Good luck and good smoking.
 

martyb

Newbie
12
10
Joined Sep 9, 2013
 
Can't tell for sure from the pic, but the skin looks good.

The rubber skin is the big knock on smoked chicken, but there are ways to fix that.

I love a good smoked or even grilled whole chix on the Weber kettle!

Good luck and good smoking.
The skin was good, it wasn't rubber like at all.   I was afraid of that actually.
 

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