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[ricer2231]

As I continue my smoking adventure I am going to smoke a whole chicken this weekend. I started out with brats and then a bacon wrapped pork loin with smoked potatoes and green beans. I plan to put a homemade rub on and maybe even inject the breasts. Couple questions.......
1) Do you put the rub on and leave it set overnight?
2) Would you recommend injecting the breasts?
3)If yes is the answer to #2, what is a good solution to inject in the bird?
Any comments/advice is greatly appreciated as I am learning every time the smoke starts.

 

[dirtsailor2003]

What type of smoker are you using?

I highly recommend spatchcocking the bird. I t will cook evenly and you will have a better product. The only reason to inject is to add flavor. So If you are looking for more flavor inject away. I apply the rub to a bird right before I air dry it. If I have the time that is over night. If not right before. As for air drying it helps crisp the skin when cooking. place the bird on a wire rack above a pan and place in the fridge uncovered for 8-24 hours. Add a 1/4 teaspoon of bkaing powder to your rub. This will also help crisp the skin while it cooks.

Higher temp smokes work best for poultry. 325°-350° if you can.

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

Check out the poultry section here:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

 

[ricer2231]

I am using an MES 30. It maxes out at 275. Spatchcocking seems like a pretty simple process, I may try that.

 

[SmokinAl]

I like to inject with Creole butter.

It gives the chicken a nice flavor.

Al

 

[mowin]

I brine all my birds overnight. 1/2 cup salt and brown sugar to a gal of water. You can add garlic and onion powder also. I also loosen the skin from the breast, and add a couple pats of butter to each side before smoking.

 

[ricer2231]

I like to inject with Creole butter.

It gives the chicken a nice flavor.
Do you have a recipe for Creole butter?
Do you have a recipe for Creole butter?

Al

 

[SmokinAl]

Walmart sells it.


Al

 

[gr0uch0]

Regionally at Wally, Al. I have to grab some while in TX, as it's not available in WI.

 

[crankybuzzard]

All of the above is very good advice and info!

For a future cook, something else to consider for whole birds is to brine/cure them and smoke.  Hammy tasting chicken that drives everyone crazy!

http://www.smokingmeatforums.com/t/238011/brined-cured-and-smoked-a-couple-of-whole-chickens

 

[ricer2231]

Well the smoker is smokin away with armadillo eggs and Brats for supper tonight and I bit the bullet and spatchcocked the chicken. I put a sweet rub on it inside and out and put it in the fridge to air dry until tomorrow afternoon. I'm gonna give it three hours to get to 165 IT and if it's done early that's fine too. Thanks to everyone for the words of advice and encouragement.

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• ricer2231
• Oct 29, 2016

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• ricer2231
• Oct 29, 2016

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• ricer2231
• Oct 29, 2016

 

[ricer2231]

The armadillo eggs turned out awesome. They got done way early and I wasn't sure what to do with them so I pulled them and wrapped them in foil along with the brats. The video I watched said to smoke them on 275 for 2 hours but the sausage was at 180 in an hour. I will have to make the sausage a little thicker or even better cook a little slower next time. I smoked them with hickory and the flavor was awesome. Live and learn. The chicken goes in tomorrow afternoon. I'm thinking 275 until it gets to an IT of 165.

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• ricer2231
• Oct 29, 2016

 

[ricer2231]

My first chicken turned out really good. Tender, juicy, and basically pulled apart. The best part is the wife loved it too. Happy wife happy life. Lol. Thanks for all the words of advice and a special thanks to you dirtsailor. I am really glad I spatchcocked the bird. Start to finish 2 1/2 hours to an IT of 165. The meal was awesome with the wife's homemade Mac and cheese. Next weekend it's another bacon wrapped pork loin per the wife's request and maybe some ribs in Saturday. God is good!!

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• ricer2231
• Oct 30, 2016

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• ricer2231
• Oct 30, 2016

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• ricer2231
• Oct 30, 2016

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• ricer2231
• Oct 30, 2016

 

[mike5051]

Great job!  

Mike