Whole Chicken -First Try

[carbonfiber101]

Today I'm making my first attempt at a whole chicken. I used a brine recipe found in this forum and will be firing up the smoker soon, mesquite lump charcoal and apple wood.

 

[oldschoolbbq]

Hello , Carbonfiber.

 Glad you found us and hope our knowledgable 'Crew' will give you advice , hints , shortcuts and such. If you have any input , please post them. We all learn from each other

Now your Chicken. First choose your method - Beer can , Spatch cock , whole on the grill or any way you like

. The easiest is a beer can up it's rear and set-up in the cooker.

WE need some more info. on the type of Smoker/Grill you have and how you are going to cook it ( having a good Thermometer is essential for beginning Smokers ). And send some Q-view (pics) of your set-up. This helps us get good reliable info.

If you have a problem , PM a Moderator like myself , and we will guide you through , if needed .

Have fun and as always . . .

 

[carbonfiber101]

Here is the brine recipe i used

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Quick question, I read somwhere about stuffing the chicken with onion, lemon, garlic and olive oil. Any thoughts?

 

[carbonfiber101]

I'm using the Birnkmann charcoal somker from Bass Pro Shop. It didnt come with a good thermometer but I bought one and and added to the lid. I'll post pictures of my progress.

 

[oldschoolbbq]

 

[Rafter H BBQ]

Sounding good, how did ya decide to smoke it ?? Beer can, spatchcock ??

 

[carbonfiber101]

After brining, cut up apples, garlic, celery & lemon mixed with olive oil, salt & Pepper and stuffed the chicken. I rubbed the outside with olive oil and sprinkled with Paprika.

20140406_125508.jpg

• carbonfiber101
• Apr 6, 2014

 

[disco]

Looking good. I'm watching this one.

Disco

 

[carbonfiber101]

Chicken has been smoking now for 4hrs @ 225-235, internal temp is 155° and juices are pouring out :-)

 

[disco]

Looking forward to a picture of the finished product!

Disco

 

[oldschoolbbq]

Nice color and a Smoke Ring to boot

 .  Congratulations

 

[carbonfiber101]

Final product, 5hrs of smoke, 20 min wrapped in tin foil. Made roasted rosemary potatoes and carrots to go with it. My kids picked it clean!

20140406_170218.jpg

• carbonfiber101
• Apr 6, 2014

20140406_173625.jpg

• carbonfiber101
• Apr 6, 2014

 

[chestnutbloom]

Mmmmm atsa sweet looking Slaughterhouse bird!

 

[disco]

I just had dinner and now I am hungry again. Thank you!

Disco

 

[ernie pridemore]

This looked so good I'm doing it tomorrow for dinner LOL!!!! Potatoes carrots and all!!

Ernie