My First Smoked Whole Chicken

[martyb]

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.

chickendone.jpg

• martyb
• Oct 29, 2013

chickendone1.jpg

• martyb
• Oct 29, 2013

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

 

[fwismoker]

Looks incredible...great job!

 

[leah elisheva]

WOW! Good job indeed! How fun! I can imagine how good it smelled! Cheers! - Leah

 

[dirtsailor2003]

Great looking Bird! Love the color!

 

[driedstick]

Dang nab it man that looks good, very nice job. how long in the brine??

 

[martyb]

 
Dang nab it man that looks good, very nice job. how long in the brine??

I let it sit in the brine 12 hours.   It was the juiciest and flavored white meat I ever had.   Thanks for the compliments.

 

[hambone1950]

That looks great. Love a nice roast chicken. I don't usually brine , but I might have to try it now.

 

[venture]

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]

 
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.