Naked Chicken Question

[Noahjb]

Is chicken flavorful enough to smoke naked... no rub, no sauce? I would likely brine it as they always turn out juicier that way. I think it would be fun to try different wood types over a few solo cooks to get a pure understanding of how each impacts the food. Chicken seems like the best option from a timing and cost perspective.

Note, I prefer beer butts over spatchcocks. Typically smoke my chickens around 240-250 to 170 IT.

Thoughts?

 

[Mel84]

I have tried this and i used fruit woods. Depending on how long the brine process is the bird will turn out pretty flavorless.

That temp is what I use for my birds.

 

[GVL_Smoker]

I just did up a pack of legs and thighs naked with mesquite chips.

Came out excellent - smoke flavor penetrated almost all the way to the bone.

Cooked for 2 hours at avg. temp of 215 - IT of 160

 

[Noahjb]

I usually brine 16-18hrs, but no less than 12hrs.

Good to know GVL. How would you compare those results vs one where you used a dry rub?

 

[daveomak]

Caged chickens have very little flavor and need all the help they can get... I realize, what we do to them is "artificial" flavoring compared to free range... BUT... what's a guy to do... put a dead chicken on a tread mill for 50 miles or so ???
I brush the skin with Parkay and a heavy dose of Costco poultry seasoning... the inside has veggie stock, salt 2% and sugar 1% in about a 10% pump.... lately I've been adding cure#1 at 1 tsp. per 5#'s bird weight.. adds some good flavor... usually add STPP at 0.4% to keep it moist....
Comes out some darn good yardbird...

 

[GVL_Smoker]

This probably isn't the greatest pic - but this is the results of the 1st smoke run!

 

[gmc2003]

Is chicken flavorful enough to smoke naked... no rub, no sauce? I would likely brine it as they always turn out juicier that way. I think it would be fun to try different wood types over a few solo cooks to get a pure understanding of how each impacts the food. Chicken seems like the best option from a timing and cost perspective.

Note, I prefer beer butts over spatchcocks. Typically smoke my chickens around 240-250 to 170 IT.

Thoughts?

One way to find out. Cook cook up a bunch of chicken pieces and have each one rubbed down differently. If using different pieces then I would do at least two of each one bare and one rubbed. That way you can tell which you like better. You can repeat and try with different woods also. I like grilled chicken with no rub/sauce as long as the skin is crispy. Haven't tried it smoked yet.

 

[GVL_Smoker]

I like grilled chicken with no rub/sauce as long as the skin is crispy. Haven't tried it smoked yet.

That was the one aspect I was disappointed by - the skin did not crisp at all, given the low and slow. I think future runs will include the removal of the skin.

 

[daveomak]

Add smoke for an hour and finish in a 400 deg. F oven....

 

[Noahjb]

That’s a good idea to do mixed pieces, some rubbed and some naked. Think that is what I’ll try, and if successful will test with different woods.

As for the skin, I usually only eat about 25% of it so it doesn’t bother me when it isnt super crisp. That said, I’ll eat 100% when the skin is perfectly crisp .

Have tried the method of smoking for an hour and then throwing on a hot grill to crisp up. Didn’t really work for me. Although I didn’t go straight from smoker to grill... they were fridges for about 6 hrs in between.

 

[Rings Я Us]

Caged chickens have very little flavor and need all the help they can get... I realize, what we do to them is "artificial" flavoring compared to free range... BUT... what's a guy to do... put a dead chicken on a tread mill for 50 miles or so ???
I brush the skin with Parkay and a heavy dose of Costco poultry seasoning... the inside has veggie stock, salt 2% and sugar 1% in about a 10% pump.... lately I've been adding cure#1 at 1 tsp. per 5#'s bird weight.. adds some good flavor... usually add STPP at 0.4% to keep it moist....
Comes out some darn good yardbird...

You do injection with brine solution and wet brine day before?
Edit:
Just put A 4.5 lb bird in a brine. Gallon of water 1 Tbsp DQ cure. 3/4 cup kosher and sugar. 4 to 5 thyme sprigs. 4 smashed garlic cloves. Cracked black.
Injected 4 oz of the brine into bird. Will cook tomorrow evening to 165° with Apple chunks

 

[daveomak]

Nope.... I skip the wet brine part... Just inject with everything I think the bird needs...

 

[Rings Я Us]

Nope.... I skip the wet brine part... Just inject with everything I think the bird needs...

I see.. I will try that .. I did put some poultry seasoning in this brine liquid today.. Maybe use a tad on the bird tomorrow..

 

[daveomak]

I cover the bird with Parkay and sprinkle the seasoning on the Parkay.. This is the turkey from last week...

 

[Rings Я Us]

Caged chickens have very little flavor and need all the help they can get... I realize, what we do to them is "artificial" flavoring compared to free range... BUT... what's a guy to do... put a dead chicken on a tread mill for 50 miles or so ???
I brush the skin with Parkay and a heavy dose of Costco poultry seasoning... the inside has veggie stock, salt 2% and sugar 1% in about a 10% pump.... lately I've been adding cure#1 at 1 tsp. per 5#'s bird weight.. adds some good flavor... usually add STPP at 0.4% to keep it moist....
Comes out some darn good yardbird...

I tried the poultry seasoning but not heavy. Some other seasoning also.
Was real good flavors.. was afraid poultry seasoning would come through bigger. Was nice. And I recommend using a little cure in a brine if you have it.. 1st time trying it myself. It was the softest Bird ever. Juicy as can be. 15 to 18 hrs in brine was all. I also injected the thick parts a little. Probably wouldn't need to if you brine 1 to 3 days .