Whole Chicken - Need Input

[zwiller]

Split chicken breasts on deck. https://www.smokingmeatforums.com/threads/split-chicken-breasts.275070/

While I do pellicle on pretty much everything, I never used oil. Just rub a light coat of say veg oil on the skin after good pellicle reached? Also, when forming pellicle, is dry to touch overdoing it?

 

[snakester]

Since my smoker has a max of 275 would it be illegal to finish it off with 3-4 minutes under the broiler to put a crisp on the skin?

 

[SmokyMose]

Since my smoker has a max of 275 would it be illegal to finish it off with 3-4 minutes under the broiler to put a crisp on the skin?

Nope

 

[kawboy]

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.

View attachment 358421

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

how long do you brine it for?

 

[foamheart]

If I brine its generally 18 to 36 hours. Under 18 I don't see any change, over 36/48 I can tell a texture difference in the meat. Remember all the things you are doing smoking, to be successful, are flexible. I use slightly less salt than sugar. I find that salt influences the osmosis more than the sugar, but the sugar does a little while offsetting the salt. I would rather have a slightly sweet meat than slightly salty. Sweet is not as detectable IMHO.

 

[Teufelhunde]

remember poultry really doesn’t benefit from the low and slow.

I might beg to differ here.....Did a turkey breast on the PG500 over the weekend that was injected with a homemade injection of lemon juice, butter and a few other goodies, cooked at 200, then 225 when it stalled at 160, took it to 170 and it literally melted in your mouth....I think likely the best turkey I have ever eaten.....

Lon

 

[foamheart]

I might beg to differ here.....Did a turkey breast on the PG500 over the weekend that was injected with a homemade injection of lemon juice, butter and a few other goodies, cooked at 200, then 225 when it stalled at 160, took it to 170 and it literally melted in your mouth....I think likely the best turkey I have ever eaten.....

Lon

Low and slow is smoking. But after a lot of poultry higher heat more easily makes a crackly skin. Note I say more easily, you can still get a nice skin at lower heat if prepared properly.

I really normally don't try high heat (250+ IMHO), I am more a 220 kinda guy. I can vary but normally don't see the need. I do most all my smokes at 220 and my smoker just percolates with a smile on its face. When you change one variable like heat then you have others to take into consideration also.

Now as to poultry, I do change my temps if it is a large bird. 15 pounds or less is really no problem, its why they are not the most popular size at thanksgiving. If its not enough you cook two and have extra legs for the kids. BUT back before mass produced birds, we cooked what we had or could get and you didn't see a lot of small birds. You either raised one or went to a local farm and placed an order. You knew they were fresh and well feed but they lacked the 3% tenderizing juices.

I know I babble, what I am getting to is, the time/temp was governed by the size of your bird. Not many double ovens back then and a 18 to 25 bird was not uncommon. If you are preparing a 25 pound bird you better believe in low and slow. But then we now worry about the 4/140 rule. That was easily enough cured with a brine cure. When I was but a wee little lad my Pop smoked a huge turkey biggest bird imaginable (I am sure me being small made it even bigger, not to mention a all night smoke by the garage!) And you know how he knew when to pull it? When he could reach with his fingers and grab that little spur nub on the leg and twist it off. All those little leg tendons pulled out with it, or what was left of them. Was the most tender and juicy turkey ever smoked!

There is no one way to smoke anything. There is only the way you'll enjoy smoking it this day. Hot and fast vs. low and slow, both can, when smoked properly, make dang good groceries!

 

[forktender]

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.

View attachment 358422

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

Awesome looking bird!!!
You can also unwrap the birds rinse and dry with paper towel then place it in the refer uncovered overnight and up to 36 hours to form a really nice pellicle. I actually prefer doing any type of fowl this way in the refer. I like to brush the skin lightly with grapeseed oil and some lemon juice using a fresh rosemary bunch then season S&P and a sprig of charred rosemary chopped very fine. Throw both halfs of lemon into the cavity along with the rosemary bunch I used to brush the oil and lemon juice on to the bird. Yum, I haven't done birds in a little bit I need to go grab a few for the Que after seeing your pic's, great looking bird. :cool:

 

[foamheart]

Awesome looking bird!!!
You can also unwrap the birds rinse and dry with paper towel then place it in the refer uncovered overnight and up to 36 hours to form a really nice pellicle. I actually prefer doing any type of fowl this way in the refer. I like to brush the skin lightly with grapeseed oil and some lemon juice using a fresh rosemary bunch then season S&P and a sprig of charred rosemary chopped very fine. Throw both halfs of lemon into the cavity along with the rosemary bunch I used to brush the oil and lemon juice on to the bird. Yum, I haven't done birds in a little bit I need to go grab a few for the Que after seeing your pic's, great looking bird. :cool:

There is nothing better than a delicious juicy tender smoked chicken.

 

[cooperman]

Awesome looking bird!!!
You can also unwrap the birds rinse and dry with paper towel then place it in the refer uncovered overnight and up to 36 hours to form a really nice pellicle. I actually prefer doing any type of fowl this way in the refer. I like to brush the skin lightly with grapeseed oil and some lemon juice using a fresh rosemary bunch then season S&P and a sprig of charred rosemary chopped very fine. Throw both halfs of lemon into the cavity along with the rosemary bunch I used to brush the oil and lemon juice on to the bird. Yum, I haven't done birds in a little bit I need to go grab a few for the Que after seeing your pic's, great looking bird. :cool:

Forktender, what is your brine recipe?