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Smoking Two Chickens

chicanuck

Newbie
9
10
Joined Jan 1, 2014
Howdy,

I am new to smoking and just got Jeff's Smoking Meat book, I wanted to smoke a whole chicken but could not decide to try his Smoked Chicken recipe or Beer Can Smoked Chicken recipe.  So I decided to smoke both to compare, I brined both overnight, used his rub recipe with extra cayenne and smoked paprika.  I kept the smoker at ~235-240F for ~3 hours using the Maverick ET-733 (thanks to these forums), when the IT reached ~150F, I turned up the heat to ~350F for ~30mins and pulled the chickens out at 169F, I let them rest for ~20 mins before serving.  They were both a little salty but really juicy, my wife claims they were the best chicken she has ever had......I am a believer and might try his Duck recipe next weekend.

Thanks, Greg


 

chris4xgill2

Newbie
5
10
Joined Jan 15, 2014
So what differences (if any?) did you notice between the two methods? I have the same dilemma for next weekend. Not sure which method to try or if I want to do one of each.
 

chicanuck

Newbie
9
10
Joined Jan 1, 2014
If I was only going to do one, I would go with the beer can method.  It was the juicier of the two, easier to carve and less mess.
 

hickorybutt

Smoking Fanatic
436
40
Joined Jan 4, 2014
Nice.

I smoked two chickens a couple of weeks ago.  The rub I used was a bit spicy, so I think I'll go lighter on the cayenne pepper next time.  But the meat was delicious.

Gotta love smoked birds!  And left over pulled chicken goes well with a lot of other dishes...
 

psycho dad

Smoke Blower
131
13
Joined Jan 2, 2012
Did you rinse off the brine? That may explain thesaltiness.

Great looking birds.
 

chicanuck

Newbie
9
10
Joined Jan 1, 2014
I brined over night and rinsed the water from both birds, patted dry and liberally applied the rub from the SM book, then added an extra rub layer of cayenne and smoked paprika.  The beer can bird seemed more salty, not in a bad way but just more salty than I expected.  For my next bird experiment, I will reduce the amount of kosher salt I use in the brine.
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
3,319
Joined Oct 4, 2012
One thing to mention is that you don't need to brine or use the beer can in order to get a nice moist bird. If you are looking for additional flavor then brining or injecting will enhance the bird. If you are looking for alternative ways yo smoke chicken check out these couple of threads:

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

http://www.smokingmeatforums.com/t/155201/huli-huli-spatchy-with-the-grand-finale-q-view

http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy
 

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