Smoking chicken? Best parts of them to smoke and how did you like them?

[Oldguy68]

The pitbarrel cooker I have is nice. There is little you can do to control temps.
Just start a smaller fire and work the bottom vent and check often.
I would never give up my kettle for any of the other types I own.

 

[Hijack73]

Not big on smoked chicken but 2 years in a row for new years I did a cold smoke on some wings for a couple of hours (a true cold smoke - temps in the 30's-low 40's) before I breaded and fried them. That led to a big a batch of double breaded fried chicken tenders done the same way. I must say, that was pretty good chicken. There wasn't a lot of smoke present but it made a HUGE difference.

 

[civilsmoker]

We do chicken in all its form and parts….

Boneless thighs…. Smoked braised in butter and olive oil…. I do these at 265 to and INT 165 (they are fat trimmed, including skin) and are like butter about 90 mins….

Wing parts….. we mostly do Costco wing parts, these are a modified Jeff original rub… I do these on the top shelf of the Weber at a roasting temp of 390ish turning them every 15 min for about 45-50min…INT is 190-195

Smoked chicken breasts, heavily seasoned and smoked at 265 for 2 hours, I shoot for a INT 155-160

Smoked whole at 335, with 1/3 the spin removed for air flow…..about 90 min…. Thighs 190 breast 160…..

This is my fav…..whole over a real fire…..

I have cooked the above so much that I do 90% by time and verify by temp just cause it works every time……

Oh by the way Chop is a master of chicken, I would sit down at one of chicken dinners any day of the week!!!

 

[Oldguy68]

Thanks Civilsmoker!
Everything looked so good!
Love the live fire cooking shot!
I so want one of these.
https://img1.wsimg.com/isteam/ip/9c8024d7-db8d-4a72-9e3a-9857d94558b6/ols/2.JPG/:/rs=w:1160,h:1466
My wife would would not be a happy camper if I got one anytime soon.

 

[civilsmoker]

Thanks Civilsmoker!
Everything looked so good!
Love the live fire cooking shot!
I so want one of these.
https://img1.wsimg.com/isteam/ip/9c8024d7-db8d-4a72-9e3a-9857d94558b6/ols/2.JPG/:/rs=w:1160,h:1466
My wife would would not be a happy camper if I got one anytime soon.

You are welcome! That link is to a nice grill…..

https://www.smokingmeatforums.com/threads/the-x-fire-grill.284462/

Not sure if you have seen this but the link above is the grill those birds were roasted in. It has been in my garage for a while waiting for its new outside home, which is finally planned for this spring….I also have about a 1/2 cord of apricot wood that has been drying that will be ready to roast away!

 

[gmc2003]

My wife and I are breast meat fans. With breast meat I like to use pickle juice as a brine.

Two of our favorites are both done with high indirect heat.

Chicken Parmesan

and cordon bleu

Chris

 

[DRKsmoking]

and cordon bleu

Just beautiful Chris. That is going to happen here very soon

David

 

[gmc2003]

View attachment 677648
Just beautiful Chris. That is going to happen here very soon

David

Same here David. Before the snow flies this will be done again.

Chris

 

[jaxgatorz]

Wings. Vortex. A chunk of wood. That's it.

 

[BrianGSDTexoma]

I pickle juice brine a lot of my chicken (wings, breast, thighs, quarters, drums) and run it on the kettle with the vortex. The pickle juice really helps. I guess any wet brine would do the same as the pickle juice.

Jim

Before I threw out the pickle juice I figured I better check to see if need. Just happened I took some wings out. How long would you brine those Jim?

 

[doubles shooter]

I prefer thighs. I like them bacon wrapped and smoked with pecan pellets. Many ways to cook them and much more flavor and moisture compared to the Styrofoam texture and flavor of the breast meat.

 

[JLeonard]

Before I threw out the pickle juice I figured I better check to see if need. Just happened I took some wings out. How long would you brine those Jim?

A couple of hours as I remember......More than that the meat gets mushy and the pickle taste kinda gets strong.

Jim

 

[redjoes]

I prefer thighs. I like them bacon wrapped and smoked with pecan pellets. Many ways to cook them and much more flavor and moisture compared to the Styrofoam texture and flavor of the breast meat.

Yes! This is also one of the way I like cooking chicken thighs for the family. Highly recommended.