Tonight's Dinner - Smoked Whole Chicken

[Daba's BBQ]

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.

 

[JLeonard]

Oh man! thats a pretty yard bird right there!
Jim

 

[Daba's BBQ]

Thanks. It was yummy!

 

[tbern]

Looks good! Did the skin get real crispy at that temp and time?

 

[Daba's BBQ]

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.

 

[DRKsmoking]

Looks good , nothing wrong from my view.

Must be a chicken kind of day. I just posted mine also

David

 

[TH-n-PA]

Tis chicken day for me!

As it was Sunday
and
As it was pulled from the freezer today

Now the jerky......that's another thread......

 

[sawhorseray]

You say you've got a 22" Weber, I did this one on the spinner a few days ago, used Jeff's Original Rub, great 4 yardbird. RAY

 

[SecondHandSmoker]

Like Ray, I did a teriyaki injected yardbird on the Weber kettle-n-spinner a couple of days ago too.

 

[sawhorseray]

Like Ray, I did a teriyaki injected yardbird on the Weber kettle-n-spinner a couple of days ago too.
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Boy howdy Stu, you sure spin up one fine lookin' yardbird! RAY

 

[SecondHandSmoker]

Boy howdy Stu, you sure spin up one fine lookin' yardbird! RAY

Thank you Ray. I must say that you do too.

 

[Daba's BBQ]

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.

 

[TH-n-PA]

With regards to the wood, I don't know if using cherry wood will do anything to affect the overall color.

Every post I have read on this forum about using cherry wood mentions color.

Why would you disagree?

 

[sawhorseray]

Cherry wood will give you a deeper reddish color. A rub with paprika will also help do that. Spin it on your Weber top off using coals and wood chunks. I'm blocked so you'll most likely just burn it up on that pellet pooper RAY

 

[tx smoker]

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.

 

[Daba's BBQ]

Blocked? I am seeing your post and replying.

 

[tx smoker]

Blocked? I am seeing your post and replying.

I assume you mean me? Or Ray? You'd indicated in a thread a while back that you blocked me so figured you had and weren't seeing my replies.

 

[Daba's BBQ]

Well, I'm seeing the posts and his as well

 

[tx smoker]

Well, I'm seeing the posts and his as well

That's nice to know. Thanks for clarifying.

 

[Gonna Smoke]

Cherry wood will give you a deeper reddish color.

Exactly my experience...