Smoking a whole chicken

[brgbassmaster]

Ok guys just did my first smoke ever with a 7lb rack of spare ribs on the new UDS and they were AWESOME. Now my wife is already unthawing a whole chicken thats been in the freezer for awhile. So my questions are, What temperature do i smoke at? How long to smoke? And what temperature does the bird need to be for it to be done. Also what kind of rubs are the best for birds salty,sweet or spicy? And if you have the time what is a good injection?

 

[fishwrestler]

What temperature do i smoke at?

Chicken does not need the low nd slow, I cook mine at between 275-300. This will also assist with crisping up the skin.

How long to smoke? I smoke to temps not time, but whole chicken around 3 hours.

And what temperature does the bird need to be for it to be done. 165 degrees at the joints

Also what kind of rubs are the best for birds salty,sweet or spicy? And if you have the time what is a good injection

I use the following brine. Brine the whole bird over night at least 12 hours. 

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Here is a good injection too

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Good Luck and post up some pictures.

Robert

 

[brgbassmaster]

Just curious is that apple cider or apple cider vinegar? We cant get apple cider on island.

 

[dirtsailor2003]

It is cider. Can you get apple juice? You can substitute apple juice for apple cider.

I don't brine or inject (unless i am doing hot wings) any of my birds that I cook and they always turn out nice and moist. I like to use a real simple rub of salt, pepper, onion powder, garlic powder, and paprika. I cook mine at 275-325.

Paulina Chicken.jpg

• dirtsailor2003
• Nov 29, 2012

 

[dougmays]

It is cider. Can you get apple juice? You can substitute apple juice for apple cider.

I don't brine or inject (unless i am doing hot wings) any of my birds that I cook and they always turn out nice and moist. I like to use a real simple rub of salt, pepper, onion powder, garlic powder, and paprika. I cook mine at 275-325.

Paulina Chicken.jpg

• dirtsailor2003
• Nov 29, 2012

Is that Chicken Fighting ;)

 

[roller]

Nice looking Chickens you did there...

 

[pgsmoker64]

Nice lookin brids there DS.

Looks like these guys have you covered!  I was going to give you the same Slaughterhouse recipes and recommend the same temperature range.

For a rub I typically just spread on a little butter then some S&P and poultry seasoning!

Good luck and don't forget the q-view!

Bill

 

[brgbassmaster]

Thank you everyone..Yes i can get apple juice and will just use that instead. Will post pics whether its a success or failure lol.

 

[dirtsailor2003]

Nice looking Chickens you did there...

Thanks Roller! That was part of my 8 whole chickens and Blow Torch nachos thread!

Sorry for the thread drift brgbassmaster!! Good luck with that chicken and post some Q-view!

 

[hambone1950]

Just curious is that apple cider or apple cider vinegar? We cant get apple cider on island.

White grape juice is good too. :grilling_smilie:

 

[badmoont2]

I use this injection it keeps the meat moist.

1 stick butter

1 tbsp apple juice

1 tbsp apple cider vinegar

1tsp black pepper

1 tsp onion powder

1 tsp garlic powder

chipolte pepper to taste

I also mop with the injection recipe once or twice

I use a commercial rib rub

250 to 275 for 4 hours Some would say this is overcooked but I like to pull it and hotter makes it come off the bones better IMHO

 

[dirtsailor2003]

I'd like to inject something one more time. You don't need to inject meats to keep them moist while smoking!! If you want to add different flavor profiles then marinating and injecting are good options.

With proper cooking techniques you can smoke meats in a dry smoke chamber and still produce nice moist meats.

 

[brgbassmaster]

Thanks for everything guys..Last question can you do a whole chicken and ribs side by side? I dont see why not but figured i would ask. 

 

[beef77]

Absolutely BRG. Just don't put the ribs under the chicken.

image.jpg

• beef77
• Feb 7, 2013

 

[brgbassmaster]

Thank you. Will submit pics when done

 

[cheapchalee]

Looking forward to the Q-view and your final recipe.  Know how hard it is to get spices in various parts of the world.

Chalee