Smoking whole chickens

[bigridgeback]

I'm planning on smoking a couple of whole chickens this weekend anyone hav a favorite brine or rub to share?

 

[mdboatbum]

Welcome! This is a great forum with a lot of nice folks who've put in the time and effort to come up with great methods for just about anything you could think of. Look through the poultry section and I'm sure you'll find what you're looking for. Then, most importantly, share YOUR methods and results so others may benefit in the future.

 

[pgsmoker64]

Sure thing!!!

Here is my favorite brine - the Slaughterhouse brine:

Slaughterhouse Poultry Brine
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


For a brine I just spread on a little butter then sprinkle on some cajun seasoning.  I use storebought but below is a recipe for my cajun seasoning:

Cajun Seasoning

2 1/2 tablespoons paprika
4 teaspoons dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon ground red pepper

Good luck,

Bill

 

[flash]

I never brine them. See no need too.

Memphis Rub


2 tablespoons paprika (Spanish pimenton is excellent)
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Another version

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper
 

ChickenGrill0010.jpg

• flash
• Mar 1, 2013

 

[nedtorious]

I never brine them, but if I did PG's looks darn good. For a rub, I like 4 parts sweet BBQ rub, 3 parts steak seasoning, and 1 part poultry seasoning. I just brush on a thin layer of mayo, then sprinkle on the rub. Happy smoking!

 

[bigridgeback]

Thanks, They sound great.

 

[bigridgeback]

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• bigridgeback
• Mar 10, 2013

Finally got to smoke the chickens brined 12+ hrs.

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• bigridgeback
• Mar 10, 2013

Tried two different ways both brined one injected both rubbed and put on the smoker.

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• bigridgeback
• Mar 10, 2013

Added some jalapeños stuffed with blue cheese and wrapped with bacon threw a few hole one on also.

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• bigridgeback
• Mar 10, 2013

The beer can after being wrapped for a hour.

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• bigridgeback
• Mar 10, 2013

My wife enjoying our smoked chicken.

 

[mkymkyxp]

Those jalapeños look delicious. Did you cook them the entire time with the chicken?

 

[bigridgeback]

Those jalapeños look delicious. Did you cook them the entire time with the chicken?

Yes I did, they were on the coolest end of the smoker so not positive about  

the temp I would guess around 220.

 

[frosty]

Nicely done!  Looks good all the way around.

 

[crvtt]

Love the recipe posted towards the top of the thread.  I've never been a big fan of chicken, I'll eat it no problem, but rarely found myself cooking chicken at home.  After my first smoked chicken, that all has changed.  Smoked chicken may be my favorite thing so far from my smoker and it's much healthier than the brisket and ribs that we all love so much. 

 

[reinhard]

i'm going to use the Slaughterhouse Poultry Brine mentioned above and inject it with the brine also. never brined a chicken so here it goes. i have injected chicken before with chicken stock and butter and that was fine. sprayed it with apple juice also during the process and the results were great. however i am always ready for something else to try. Reinhard