Whole Chicken - Need Input

[illini40]

Hello

I am planning on doing a whole chicken on the Weber Spirit gas grill tomorrow. The weather looks crappy so looking to keep it simple with the grill.

I have a 5.5lb chicken. I was going to do indirect heat around 275*. How long should I plan for?

I have a beer can stand...should I use that?

I'll also have a small set of beef ribs on.

I've never done a whole chicken like this, so looking for any input.

Thanks!

 

[hillbillyrkstr]

I’ve used beer can stands on my genesis and it works great! Got the grill not as possible put the chicken in, and turned al burners down to medium. Came out great! Crispy skin and tender meat. The tray on the bottom of the stand keeps the flare ups down so it works perfect!

 

[SmokyMose]

If you use the beer can stand it shouldn't take more than a couple of hours at that temp. If you spatchcock it even less.
The beef ribs will take longer, though...

 

[foamheart]

Easy about 2 hours depending on weather.

Make a brine and stick the whole bird in it now! Not a cure, a simple brine. Then before smoking tomorrow, dry it well and place under a fan for about 30 to 45 mins. to form a pellicle. Thats when it turns kinda yellow and is tacky. before ya put it on the grill rub it down with cooking oil of your choice and you're done till it is. Pull the bird when you get an IT (internal temp) of about 163 degrees. You'll be amazed at what you have done!

Simple brine for the bird, approx 1 qt. water (you can add more it will hurt nothing), 1/4C of white sugar, 1/4C brown sugar, and a 1/4C of salt, add any spice you like to it but you will not taste it too much. It will be the plumbest juiciest bird you ever smoked.



You can also just search Brined chicken ~ Foamheart or Nekkid Chicken ~ Foamheart (if you don't wanta brine)

 

[hillbillyrkstr]

The oil is an important step for great crispy skin

 

[foamheart]

The oil is an important step for great crispy skin

It and the pellicle. pellicle in pork and poultry IMHO is the most important thing you can prep. It guarantees to take the rubber outta that skin, well and the oil.



its the small things you do that make all the difference.

 

[illini40]

Thanks everyone. Just got the bird in a brine and is sitting in the fridge.

I'm thinking I may run the smoker tomorrow, instead of the grill. I'll be still planning to run around 275*.

Sounds like around 2 hours?

 

[crazzycajun]

That will be a good staring point remember poultry really doesn’t benefit from the low and slow. The skin will be soggy or rubbery so don’t be scared of heat the birds like it

 

[foamheart]

Remember first time, KISS Keep it simple. Just a regular old smoked chicken is Awesome!

Use your meat thermometer. It will guaranty safety and delicious food even if you mess up. Pull at about 163 IT and it will travel 3 or 4 degrees while you let it sit. Sitting/resting is also important. Give it as long as you can stand... usually I think I have earned a reward if I last 20 mins. LOL Its a long time when you are smelling that arona thruout the kitchen!

Again I say, I never have rubbery skin even when smoking at 225, you must form a pellicle. The pellicle is so important. It makes all the difference! Woodcutter showed it to me and it has not ever failed. Chickens and small turkeys are fine at high temp. but a big turkey must be low and slow or its too tuff to eat. But in that case you'll need to cure the turkey. But no sense confusing you with curing now.

If you use the smoker, chose a light smoke. And then use it sparingly. One of the biggest problems folks have initially is to over do the smoke. the smoke should compliment the meat and not dominate. Its better to go too light than it is to go much.

 

[illini40]

The bird turned out pretty good. Ended up on the smoker for about 3 hours.

 

[foamheart]

/nudge /nudge /nudge

Well bestest bird ebber, or what? Pictures! Pictures!

 

[foamheart]

So was your skin rubbery? Was your chicken dry? Did everyone agree you should try it again next weekend??

 

[illini40]

The skin was a little rubbery. Should I run a hotter temp for that? I sprayed the skin with some olive oil a couple of times during the cook. I thought I read that would help.

It was tender - not dripping moist, but pretty good for a first time with it.

 

[foamheart]

The skin was a little rubbery. Should I run a hotter temp for that? I sprayed the skin with some olive oil a couple of times during the cook. I thought I read that would help.

It was tender - not dripping moist, but pretty good for a first time with it.

How long did you set it right under the fan before smoking ? Did the see the pellicle form, the yellow fat sort looks like its raising to the surface of the skin? It makes a store bought chicken look like a home grown one. If you want crispy crackly skin like fried chicken, you need to do 300+ degrees a friend says 325 anyway.

What type smoker did you use? You started I thought with a Weber but then said you were changing.

Its the curse of smoking, it takes years and years to be completely happy with the end result, and even then you'll try and better it...LOL. I don't remember ever not liked a smoked meal..... creosote don't count. You are going to enjoy doing it, its fun, your hands smell good and ya get good food to eat after relaxing and watching the pit all day.

 

[crazzycajun]

Looks good I can tell you it turned out better than my first bird.

 

[chopsaw]

Looks great . Don't look like it was your first time .

 

[zwiller]

+1. Good job!

 

[forgiven1]

Remember first time, KISS Keep it simple. Just a regular old smoked chicken is Awesome!

Use your meat thermometer. It will guaranty safety and delicious food even if you mess up. Pull at about 163 IT and it will travel 3 or 4 degrees while you let it sit. Sitting/resting is also important. Give it as long as you can stand... usually I think I have earned a reward if I last 20 mins. LOL Its a long time when you are smelling that arona thruout the kitchen!

Again I say, I never have rubbery skin even when smoking at 225, you must form a pellicle. The pellicle is so important. It makes all the difference! Woodcutter showed it to me and it has not ever failed. Chickens and small turkeys are fine at high temp. but a big turkey must be low and slow or its too tuff to eat. But in that case you'll need to cure the turkey. But no sense confusing you with curing now.

If you use the smoker, chose a light smoke. And then use it sparingly. One of the biggest problems folks have initially is to over do the smoke. the smoke should compliment the meat and not dominate. Its better to go too light than it is to go much.

What a helpful set of tips. I am going to have to try the pelicle on my chicken since rubber skin is one of the things I try hardest to avoid.

 

[Rings Я Us]

What a helpful set of tips. I am going to have to try the pelicle on my chicken since rubber skin is one of the things I try hardest to avoid.

I do this trick to get skin loose and allow it to render best.

 

[forgiven1]

WooHoooooo!! Mesquite chicken came out amazing!