Want to smoke a chicken

[dog1234]

What are the does and don't about smoking chinckens

Temp of smoker

IT of meat

Wood to use

Inject or not, if so safe smoking temp

 anything else would be help ful

 

[jimf]

I can help you out. I smoked my first whole chicken - beer can style - tonight for dinner. Wow amazing.

5 pound chickn from Harris Tetter $7.00.

To start with I brined the chicken for 24 hours.

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
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

After brined, I rinsed then applied McCormics Chicken Rub to the skin. I would had made my own rub but was lazy. I cut up a 1/4 onion, and a little cilanco and added it to a 1/2 Tecante beer. Placed the beer in the chicken rack, put the chicken ontop.

Then to the smoker. You want to use a fruit wood. I had cherry on hand so I used that. I smoked at 235 degrees until the chicken had an internal temp of 171, exactly 4 hours.

I let it cool for 30 minutes then pulled it for sandwiches. Wife said its the best I've ever done. The chicken was mega juicy.

Let me know if you have any questions.

 

[chef jimmyj]

JimF gave a good Low temp technique but the Skin will have to be Crisped in a 450*F Oven if you like to eat it. If you want to go Hot like in your Reverse Flow, you can get it up to 300-325*F and try my Recipe for Pit Chicken. Any wood you like would be fine, I use an AMNPS with Todd's awesome Pitmaster's Choice Pellets. Take the Breast to 165*F and the Thigh to 175*F by arranging the Chicken so the Legs are closest to the Heat. My Brine, a must do, and Mop Sauce will keep the meat really moist and flavorful. With this recipe, there is no injection needed..JJ

http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys

 

[jirodriguez]

Or...... (to many chefs in the kitche! lol).... you can do a skinless chicken low and slow!

I just started doing these and LOVE them now! I basically remove the skin from as much of the chicken as possible (usually just the wings have skin), then hit it with a good amount of rub and run my smoker at 220° and cook it till the thigh hits 270°. With the skin gone you get the flavor of the smoke and rub right down to the bone, and if you keep your temps low and spritz 1x per hr. it stays nice and moist.... especially if you brine it as well.

 

[mmmmsmokedmeat]

Hey just going to attempt a smoked chicken for tonight thght i ask suggestions,I havent brined it. Just thght brbq sauce or a mopsauce would be suffice moisture? New to this and dont want any sick people.