Tried Smoking a Whole Chicken on my BGE

Discussion in 'Poultry' started by grange, Feb 19, 2012.

  1. grange

    grange Fire Starter

    I decided the second thing I wanted to make on my BGE was smoked chicken.  Saturday afternoon I put the chicken in a brine made of water, salt, sugar, soy sauce, olive oil, tarragon, thyme, rosemary, and black pepper.
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    This morning I pulled the chicken out of the brine and used a store bought rub on the chicken.  I wrapped it and put it in the refrigerator for several hours before I unwrapped it and inserted the remote thermometer.
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    I smoked the chicken at about 275 to 285 using cherry wood until the internal breast temperature reached 170 before I pulled it off the BGE.
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    I served the chicken with cottage cheese and frozen corn.
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    The rub was a little salty for me, but the chicken was nice and moist with a good level of smoke.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks very good! Nice job!
     
  3. Looks good.  A little salty means you'll have to try again.  :)
     
  4. sunman76

    sunman76 Master of the Pit

    Looks good from here! [​IMG]
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    it looks good and moist [​IMG]
     
  6. berninga87

    berninga87 Smoking Fanatic

    Good job! The store bought rubs will usually contain a lot more salt that anything homemade. There are plenty of great recipes floating around for you to try next time!
     

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