Smoked Whole Chickens

[BosqueSmoke]

Just my second cook on my new/used Brinkmann. I’m really enjoying the offset process and learning a ton with each use. Yesterday I two whole chickens and was pretty happy with the results. Didn’t trim much and just Kinders SPG for the seasoning.

The plan was to smoke around 225 for about 2 hours and then crank up the temp 300 or so for the skin to crisp. However, I noticed quickly that my applewood chunks were burning up much quicker than the pecan mini splits I used last cook. Ended up having to add cherry chunks and then finished it off with my pecan splits for the higher temp at the end. Definitely a lot to learn with fire management.

Overall, it took about an hour longer than I had planned for but we were still eating by 5:30. Flavorful, tender, and juicy but the skin was just a bit rubbery. I feel like I need to maintain that 300 plus temp better for the skin. Just some quick Mac and cheese with some coleslaw my wife whipped up real quick. The whole family could really tell the difference in flavor with the offset. Can’t wait for the next cook!

Happy Sunday everyone.

 

[SmokinEdge]

Birds looks delicious. I’d tear up that plate shot.
Fire management is everything. I usually shoot for 350 plus to crisp the skin. But we are pretty used chewing on the skin too. Nice work.

 

[motolife313-2]

Apple burns hot and fast. I’m don’t really like it. Seems to leave lots of ashes too. I like oak wood and also plum. Plum doesn’t burn as hot and burns slow

 

[BosqueSmoke]

Apple burns hot and fast. I’m don’t really like it. Seems to leave lots of ashes too. I like oak wood and also plum. Plum doesn’t burn as hot and burns slow

Definitely want to try some oak. Probably checkout a place in town this week that is supposed to have really good smoking wood to choose from.

 

[yankee2bbq]

Looks good! Great job!

 

[normanaj]

Definitely a couple of great looking birds.

 

[crazymoon]

BqS, Fine looking chickens and plate !

 

[mr_whipple]

That looks wonderful, especially that dark skin. Wowsa!

 

[indaswamp]

Beautiful color on those yard birds! Glad your new smoker is working out for you. Congrats on making the carousel!

 

[chef k-dude]

Nice birds. Skin usually comes off pretty easy for those who dont like it. Wonder how that skin would do roasted till crispy (after smoking and peeling off the birds). I haven't smoked a lot of birds but when I break one down (which usually includes removing the skin from the main breast area) I like to shake some of my Cajun seasoning on the skin and roast it till crispy. I love it, but the wife passes.

 

[BrianGSDTexoma]

That is a fine looking plate. When smoking chicken I brine and dont worry about the skin just remove it before eating. Just concentrate on getting smokey moist chicken.

 

[BosqueSmoke]

Nice birds. Skin usually comes off pretty easy for those who dont like it. Wonder how that skin would do roasted till crispy (after smoking and peeling off the birds). I haven't smoked a lot of birds but when I break one down (which usually includes removing the skin from the main breast area) I like to shake some of my Cajun seasoning on the skin and roast it till crispy. I love it, but the wife passes.

Great idea on the Cajun seasoning, I’ll have to try that. Thanks for the feedback!

 

[BosqueSmoke]

That is a fine looking plate. When smoking chicken I brine and dont worry about the skin just remove it before eating. Just concentrate on getting smokey moist chicken.

 

[BosqueSmoke]

I brine probably 50% of the time with chicken but I didn’t with this cook. It was still incredibly smokey/moist but probably would have been next level with a brine. Thanks for the feedback!

 

[Schwarzwald Metzger]

Just my second cook on my new/used Brinkmann. I’m really enjoying the offset process and learning a ton with each use. Yesterday I two whole chickens and was pretty happy with the results. Didn’t trim much and just Kinders SPG for the seasoning.
View attachment 701395
The plan was to smoke around 225 for about 2 hours and then crank up the temp 300 or so for the skin to crisp. However, I noticed quickly that my applewood chunks were burning up much quicker than the pecan mini splits I used last cook. Ended up having to add cherry chunks and then finished it off with my pecan splits for the higher temp at the end. Definitely a lot to learn with fire management.
View attachment 701398
View attachment 701396
Overall, it took about an hour longer than I had planned for but we were still eating by 5:30. Flavorful, tender, and juicy but the skin was just a bit rubbery. I feel like I need to maintain that 300 plus temp better for the skin. Just some quick Mac and cheese with some coleslaw my wife whipped up real quick. The whole family could really tell the difference in flavor with the offset. Can’t wait for the next cook!
View attachment 701397
Happy Sunday everyone.

They look spectacular.

 

[Buckeyedude]

Nice color! Great job!

 

[Redicans]

They look Great, nice color!! And that plate shot OOOOH yes please!!