Resting a smoked chicken

[Chris_Ski]

I've never smoked a chicken before, but I plan on smoking a whole 8lb chicken along with a brisket tomorrow. My plan is to spatchcock the chicken and smoke it on the grills below the brisket and let it go for the first 3 hours around 250-275. (on a vertical smoker)
Once it hits temp, to pull it, wrap it in foil and put it straight in the same cooler I'll be later resting my brisket in all night. Next day, I plan on saucing it in an aluminum pan and caramelizing it in an oven, then serving it.

my concern, ive never wrapped a chicken and rested it over night so im afraid of it going bad. Im also a little (less) concerned about it drying out, but I actually think this may make it more tender. Bottom line is, i wont have time in the morning to cook it separate from the brisket so it needs to be done at the same time. If resting it 12+ hours isnt safe, then i'll just put it in the fridge after it cools

 

[JLeonard]

Why not do the chicken in the finishing hours of the brisket?

Jim

 

[normanaj]

What Jim said

 

[Chris_Ski]

i guess i didnt think about it, this makes a lot more sense though. that way i can keep the chicken spritzed with the brisket. I think i was just trying to get the chicken out of the way
but regardless of that, its still going to rest for quite a while since I rest the brisket really long. Think it will be ok in the cooler with it?

 

[tallbm]

i guess i didnt think about it, this makes a lot more sense though. that way i can keep the chicken spritzed with the brisket. I think i was just trying to get the chicken out of the way
but regardless of that, its still going to rest for quite a while since I rest the brisket really long. Think it will be ok in the cooler with it?

As long as you brine your whole bird (salt + water brine) and you only cook to where the breast hits but doesn't really go over 165F Internal Temp (IT) then it won't be dry even if you reheat it.

I wouldn't rest and hold chicken for any considerable time like you are considering. If you plan to cook it well before time to eat then just refrigerate it and reheat it in the oven before time to eat. I personally would just "pull/shred" the chicken meat once it comes out and cools down enough. Store the meat in an airtight container or gallon zip lock backs and put in the fridge and reheat in foil or in a crockpot the next day.

Also chicken skin will be like rubber unless it is cooked at hotter temps like 325F so don't expect the skin to be too good. Even if it came out edible when you pulled it, after you foil and store it the skin will get tougher again. Just giving you the heads up here.

My vote is for you to debone, shred, store in fridge, and reheat. It works well for me if chicken isn't consumed soon after coming out of the smoker :)

 

[Chris_Ski]

As long as you brine your whole bird (salt + water brine) and you only cook to where the breast hits but doesn't really go over 165F Internal Temp (IT) then it won't be dry even if you reheat it.

I wouldn't rest and hold chicken for any considerable time like you are considering. If you plan to cook it well before time to eat then just refrigerate it and reheat it in the oven before time to eat. I personally would just "pull/shred" the chicken meat once it comes out and cools down enough. Store the meat in an airtight container or gallon zip lock backs and put in the fridge and reheat in foil or in a crockpot the next day.

Also chicken skin will be like rubber unless it is cooked at hotter temps like 325F so don't expect the skin to be too good. Even if it came out edible when you pulled it, after you foil and store it the skin will get tougher again. Just giving you the heads up here.

My vote is for you to debone, shred, store, and reheat. It works well for me if chicken isn't consumed soon after coming out of the smoker :)

I was planning on cubing up the breast and pulling the rest to serve with something. So i'll likely just go that route to reheat it the next day.
thanks all!

 

[chopsaw]

ive never wrapped a chicken and rested it over night

Don't start now . Do like suggested above and cook a couple hours before you want to eat . Do it while the brisket is resting .
If you need to do it early , cook , cool and fridge .

 

[gmc2003]

Also keep in mind that chicken takes on smoke rather quickly, and you don't want to oversmoke it. That's another plus to smoking at temps higher then 325 besides the rubbery skin issues.

Chris

 

[JLeonard]

Chop and Tall has you covered.
Jim