Smoking three whole chickens

[HamburgSmoker84]

I'm relatively new to the whole smoking meats scene. This weekend I'm trying to smoke three whole chickens, approximatley 6.5lbs each. I'm going to have them in a brine over night, the rearch I've done here here suggestes anywhere between 2-3 hours at 250 or higher. I have a MB 30 electric smoker. My questions is with putting three birds in the smoker will it elongate the smoking time? I plan on smoking between 250-275 and if needed finish over a hot charcoal grill to crisp up the skin, only if needed. Any advice would be greatly appreciated.

 

[Gerry Henning]

I think if you remove the bird from the brine and pat them dry and then place back in the fridge on a cooling rack above another pan and this will allow all moisture to leave the birds. The drier the skin the better chance to get the skin crispy, also when smoking them the closer to 275* the better? Some say to dry brine the birds creates a crisper skin as well?? Good luck

 

[gmc2003]

Hamburg, don't go by time go by temps. 165* in the breast and thigh. If you need to crisp up the skin use your broiler. I don't think it's worth the effort to start a charcoal grill just to crisp up chicken skin(unless you already have it fired up for something else). As for time I think your probably looking at 1.5 to 2 hrs. at 275. Let us know how it turns out with pics of course.

Chris

 

[HamburgSmoker84]

Thanks Chris. I will definitley get some pics up throughout the process tomorrow.

 

[PerazziMx14]

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