Yard bird for dinner.

[sparks65]

I smoked a chicken the other day along with 4 thighs.  Cut the bird in half, No oil, just rub.  Smoked indirect @375-400°

for about 45, 50  min. IT of about 180°. The skin was kinda crispy when it came off, but got fairly rubbery after a bit.  Sigh!  The left overs made killer chicken soup.

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• sparks65
• May 3, 2017

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• sparks65
• May 3, 2017

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• sparks65
• May 3, 2017

 

[SmokinAl]

Looks delicious!

Great job!

Al

 

[b-one]

Looks tasty,surprised about the skin with that high a heat.

 

[dirtsailor2003]

Looks tasty!

What was your preparation of the bird prior to cooking? Did you go straight from unpacking to fire?

To get the best results air drying the skin is a must. 8-24 hours uncovered in the fridge. Even better rub the bird with salt and a bit of baking powder. Then air dry.

If time doesn't allow, use a hair dryer in low and dry the bird right before putting it on the smoker.