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Whole or 1/4's

smokin for life

Smoking Fanatic
OTBS Member
992
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Joined Apr 21, 2007
I plan on trying chicken tomorrow. My question is..whole or 1/4s which way is best?
 

ultramag

SMF Events Planning Committee
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Joined Apr 17, 2006
Halves.
Buy whole (cheaper) and cut in half yourself.
 

deejaydebi

Legendary Pitmaster
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Joined Nov 18, 2006
S4L -

They both work great. It depends on what you want. Brine em first and they'll be nice and juicy. 1 cup of sea salt and 1 gallon of water add garlic powder, onion powder and other spices if you wish. Over night is best but as little as a few hours will do.

Whole chickens about 2.5 to 3 lbs take 3 to 4 hours at 250 degrees
Whole chickens about 3.5 to 4 lbs take 3 to 5 hours at 250 degrees

1/4s take about 3 hours at 250 degrees

Make sure to cook to an internal temperature of 170 degrees.

Spray every hour or so with apple juice if you want to add BBQ sauce do it the last 30 minutes.

Good Luck!
 

gunslinger

Smoking Fanatic
OTBS Member
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Joined Sep 24, 2006
You could also cut the back out and smoke it whole, but flat. Makes for a nice presentation if you're after that.
Sometime try brining in Mountain Dew. 1/2 cup kosher salt to each 2 liter bottle, add the rest of your favorite ingredients.
 

coz

Meat Mopper
OTBS Member
254
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Joined Nov 21, 2006
I am going to try the cutting out the back and laying it flat method tomorrow.They are brining as we speak.The wife picked up 2 nice birds for less than $4 each.
 

cheech

Master of the Pit
OTBS Member
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Joined Dec 19, 2005
Don't forget the pictures so that we can all enjoy them
 

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