Smoking a chicken

[theyankeesmoker]

In preparation for thanksgiving, I want to try my hand at smoking chicken. Any suggestions?

 

[lancep]

I would spatchcock it and smoke it at 325-350. If you can, let it sit uncovered in the fridge overnight to dry the skin.

 

[Rings Я Us]

Or....... smoke it a couple hours 225 whole. Brush on some melted butter or olive oil and finish it in the oven.

I've never had tough skin using my ECB to smoke 1st then putting the chicken, skin side down over the coals on a rack for a couple minutes.. it crisps up great.
But if you can't use the smoker to put the skin over flames or very high heat, you have to use the oven or broiler .
If you can separate the skin from the meat using your fingers or a plastic spatula handle, that will allow the skin to crisp better.

 

[Rings Я Us]

IMG_20170725_193135.jpg

• Rings Я Us
• Jul 26, 2017

Yesterday

 

[Rings Я Us]

IMG_20170725_213657.jpg

• Rings Я Us
• Jul 26, 2017

Sauced ...late night Q view

 

[tallbm]

As mentioned above if you can get to 325F or higher you can avoid rubbery chicken skin.  It's a temp thing not anything you are doing wrong or wrong with the meat itself.

Also as suggested you can smoke under 325F and then throw the chicken on the grill over flame to try and crisp up the skin or put in the oven to broil the skin.  I haven't been successful with the oven but I must admin my attempts weren't very methodical.

Another thing to know is that chicken cooks quickly to an IT of 165F  so it may be finished in under 2 hours and maybe around 1 hour for cut up pieces.

This means you won't have that much time to apply smoke.  I use an electric smoker with the AMNPS so I just light two rows of pellets to double up on smoke and I get great smoke flavor in the short time period.

If you are practicing for turkey smoking then you will want to go ahead and brine this chicken.  

I do a super super simple brine of 1/3 cup of salt ( I use whatever I have on hand) and put that in a blender with at least 32 floz of water and blend until the salt dissolves. Put the chicken in a bowl/tub and add the salt water in with it and then add water until the chicken is covered with liquid.  Brine for 24 hrs because that is basically what is recommended for turkeys and works fine for chickens too.

Once you are done with the 24 hour brine pull the chicken out and dry with paper towels and then season the chicken with all of your seasons EXCEPT salt, it has soaked enough up already so doesn't need more.

I also like to season under the skin of the chicken breast.

Smoke and enjoy.  I like to use a vertical chicken/turkey smoking rack and that helps the skin out.

This should give you the experience of what you need to do for smoking turkey and it will give you ideas on what you would like to add or do with your turkey brine since the simple brine is the foundation to start from.

Oh I also recommend you set a pan under the chicken to catch the drippings if you are going to pull and shred the chicken mean.

Best of luck and show us what you come up with :)

 

[theyankeesmoker]

As mentioned above if you can get to 325F or higher you can avoid rubbery chicken skin.  It's a temp thing not anything you are doing wrong or wrong with the meat itself.

Also as suggested you can smoke under 325F and then throw the chicken on the grill over flame to try and crisp up the skin or put in the oven to broil the skin.  I haven't been successful with the oven but I must admin my attempts weren't very methodical.

Another thing to know is that chicken cooks quickly to an IT of 165F  so it may be finished in under 2 hours and maybe around 1 hour for cut up pieces.
This means you won't have that much time to apply smoke.  I use an electric smoker with the AMNPS so I just light two rows of pellets to double up on smoke and I get great smoke flavor in the short time period.

If you are practicing for turkey smoking then you will want to go ahead and brine this chicken.  
I do a super super simple brine of 1/3 cup of salt ( I use whatever I have on hand) and put that in a blender with at least 32 floz of water and blend until the salt dissolves. Put the chicken in a bowl/tub and add the salt water in with it and then add water until the chicken is covered with liquid.  Brine for 24 hrs because that is basically what is recommended for turkeys and works fine for chickens too.

Once you are done with the 24 hour brine pull the chicken out and dry with paper towels and then season the chicken with all of your seasons EXCEPT salt, it has soaked enough up already so doesn't need more.
I also like to season under the skin of the chicken breast.

Smoke and enjoy.  I like to use a vertical chicken/turkey smoking rack and that helps the skin out.

This should give you the experience of what you need to do for smoking turkey and it will give you ideas on what you would like to add or do with your turkey brine since the simple brine is the foundation to start from.

Oh I also recommend you set a pan under the chicken to catch the drippings if you are going to pull and shred the chicken mean.

Best of luck and show us what you come up with :)

Thanks for the feedback.

So I brined the chicken for about 12 hours (it was about a 4lb chicken). Then I let it air dry for another 12 hours. I spatchcocked, seasoned, and threw on the smoker with the temp ranging between 250 and 300 (I use a charcoal smoker). It took about two hours and it came out juicy, tender, and the skin was crispy. Will definitely be doing this again

20170729_143430.jpg

• theyankeesmoker
• Jul 30, 2017

 

[hinds90]

I'll be doing a chicken Sunday maybe 2 to attempt a meal prep for the week. Looking at you the chicken in here has me excited.

So salt and water for the brine. Anything else I could help with flavor?

 

[tallbm]

I'll be doing a chicken Sunday maybe 2 to attempt a meal prep for the week. Looking at you the chicken in here has me excited.

So salt and water for the brine. Anything else I could help with flavor?

Yep that is the minimum for a brine.

You can add all kinds of spices and seasonings.  Many add brown sugar with their brine.  I'm just a salt and water guy.

I then season my chicken after pulling out of brine and patting try.

I find it hard to beat the old standby of Black pepper, Garlic (granulated is preferred), Onion (granulated or dehydrated is preferred), and Salt which comes from the brine so don't add any extra salt!

That seasoning combo makes just about any meat as amazingly flavorful as you could imagine, just try it once and you will see.  I'm talking on a burger, pork chop, this smoked chicken, etc.  I promise you will be amazed!

Best of luck :)