Something Simple for a first time Rookie Smoker.

[matt perry]

  Wife got me a new propane smoker for Christmas. Ive never smoked anything ever. Ive got a bunch of boneless skinless chicken breasts and thighs that I'd like to smoke for New years. Any suggestions on something simple and easy I can do to make this chicken come out like Im a pro? I've already seasoned my rig per the instructions. Any input would be great! Thanks!

 

[hardcookin]

Welcome to the forum!
Here is one option on how to cook your chicken.
I usually brine my chicken to keep it moist.

I'll tell ya what has worked good for me, It gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1/2 cup kosher salt
1/2 cup real maple syrup or sometimes I use pancake syrup.

You can smoke the boneless chicken and make pulled chicken. I usually use 70% dark meat and 30% white meat. Cook the breasts to 165, thighs 175
Rest for about 20 mins, pull and sauce with your favorite sauce.

 

[SmokinAl]

Sounds like hardcookin has you covered!

When you can would you please swing by "Roll Call" & introduce yourself.

Then we can all give you a proper welcome!

Al

 

[matt perry]

So I should keep the temp around 225?

 

[hardcookin]

I like smoking chicken @ 300 - 325.
275 would be fine if that is all the higher your smoker will go.

 

[SmokyMose]

Good luck keeping a propane cooker @ 225. I haven't figured out why that temp keeps popping up....
240 to 280 works fine.
Good luck and welcome to the forum!

 

[matt perry]

Welcome to the forum!
Here is one option on how to cook your chicken.
I usually brine my chicken to keep it moist.

I'll tell ya what has worked good for me, It gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1/2 cup kosher salt
1/2 cup real maple syrup or sometimes I use pancake syrup.

You can smoke the boneless chicken and make pulled chicken. I usually use 70% dark meat and 30% white meat. Cook the breasts to 165, thighs 175
Rest for about 20 mins, pull and sauce with your favorite sauce.

So should I soak the chicken in that mixture or just baste it while its cooking?

 

[hardcookin]

So should I soak the chicken in that mixture or just baste it while its cooking?

When brining you soak the chicken in the brine. Remove chicken from the brine, rinse then dry and apply your favorite rub.

 

[dirtsailor2003]

A little late to the party, but Roadside chicken is pretty hard to beat and simple to prepare. An instant crowd pleaser every time.

http://www.smokingmeatforums.com/t/213869/roadside-chicken

As mentioned poultry does better at higher temps. The number one problem most have is over cooking poultry. You need to pull the chicken when the internal temp is 160-165.