Tonight's Dinner - Smoked Whole Chicken

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Daba's BBQ

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Jun 24, 2021
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Metro NYC
Smoked whole chicken on the Traeger. Wet brine for 5 hours and dry rub of salt and pepper Two hours at 225, then bump it up to 375 for 30 minutes. BearMountain pellets and a smoke tube.
 

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Daba's BBQ

Smoking Fanatic
Original poster
Thread starter
Jun 24, 2021
340
222
Metro NYC
Only at the drumsticks & wings. The rest, not at all.

I was disappointed with the color and the lack of crispiness. As a matter of fact, I NEVER get that dark color on anything I ever smoke on my Traeger, I see others who own a Traeger and they always have these beautiful amber, wine colored pork butts, ribs, and chickens. Mine never look that way.

But, as mentioned, it did taste great.
 

Daba's BBQ

Smoking Fanatic
Original poster
Thread starter
Jun 24, 2021
340
222
Metro NYC
I appreciate all of the comments. I have a yard bird I'll be smoking over the weekend. I'm going to try a hot and fast cook - 375 for one hour - and see how it turns out. As far as a rub goes, I agree that paprika will probably help with the color. This will be added to the rub I'll be using. With regards to the wood, I don't know if using cherry wood will do anything to affect the overall color. I have about 12 pounds of competition pellets in my Traeger right now and will be using those for this next cook. Once again, thanks for the input.
 

tx smoker

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I'm blocked so you'll most likely just burn it up on that pellet pooper
I think I'm blocked too so won't bother posting any helpful hints. Would be a waste of time. Also, I've only been doing BBQ for 15 years so probably don't have the experience to give advice to somebody who has purportedly been doing it for 35 years.
 
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