Wife got 50lbs of whole chickens from a friend. Thinking of smoking whole chickens, no experience with it any suggestions, rub, temp, time, etc....? Thanks in advance pack.
Smokin' help
- Thread starter Bullldawg78
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What type of equipment are you working with? Also do you plan on doing with all that cooked chicken? For example are you going to cook it all at once to be consumed shortly after or do you plan on cooking and freezing?
Sorry I should have clarified electric smoker, only doing one to try it out, just have never done a whole bird
A spatchcock chicken is my go to for whole birds. Here is a good one but I do not used the brick. If you are doing a lot at once I would do a low (250 deg) and slow (4-5 hrs) and shred the meat and freeze it in 1 lb packs. You can do a lot with smoked shredded chicken.
https://howtobbqright.com/2016/03/03/grilled-brick-chicken-on-the-big-green-egg/
https://howtobbqright.com/2016/03/03/grilled-brick-chicken-on-the-big-green-egg/
Temp 225, put temp probe in thickest part of breast, 165 internal, use any rub you like, I like 2 Brothers
Whatever rub you like will work. Brine chicken if possible before smoking. I think it makes a noticeable difference.
Smoke at 225°-250° until 165° internally. If you check it and it’s at 161° or something you can go ahead and pull it, it’ll finish cooking internally. If you’ve got a brush or mop mix your favorite bbq sauce with a little juice or something and mop it on the chicken every 15 minutes or so after it’s smoked for around 2 hours.
Smoke at 225°-250° until 165° internally. If you check it and it’s at 161° or something you can go ahead and pull it, it’ll finish cooking internally. If you’ve got a brush or mop mix your favorite bbq sauce with a little juice or something and mop it on the chicken every 15 minutes or so after it’s smoked for around 2 hours.
Drunk Chicken. With half a can of beer (i have a rack that holds the can perfectly)
You'll never do a whole chicken any other way.
I inject with garlic butter, and rub the cavity with Tony Chachere's.
Put a small onion in the neck hole and smoke for 1 1/2 hours.
You'll never do a whole chicken any other way.
I inject with garlic butter, and rub the cavity with Tony Chachere's.
Put a small onion in the neck hole and smoke for 1 1/2 hours.
Agree with others, especially the brine.
But try this sauce on it when done. I don’t apply the sauce when cooking, only on the plate.
https://amazingribs.com/tested-reci...bob-gibsons-bama-birds-white-bbq-sauce-recipe
But try this sauce on it when done. I don’t apply the sauce when cooking, only on the plate.
https://amazingribs.com/tested-reci...bob-gibsons-bama-birds-white-bbq-sauce-recipe
Spatchcock them, rub them with some good rub, throw em in 225 with cherry or applewood, let smoke for a few hours (4-6) until you get to 165.
Some good advice on the page so far. I spatchcock, put your favorite rub on while you get your smoker ready, put a thermal probe in the thickest part of the breast and smoke about 250-275 degrees until an IT of 150. Then, I crank up the temp on the grill to about 350-400 and finish it to an IT of 165 at this temp range to try and crisp up the skin. If you don't have a grill to ride the temp up with, you can just smoke it to 165.
I would set a higher temp than most have mentioned so far. Especially with that much weight on the grill. I tend to smoke Chicken around 300 to get the skin a little crispy. Anything under that and it might turn out rubbery.
All good recipe advice and I would try them all, but brine that bird. it has made a complete difference for me.
Brining works best for chicken. I brine a whole chicken a minimum of 12 hours. Sometimes i brine it up to 24 hours (turkey breast).
You can add all kinds of airomatics, but the basics are water, a cup of kosher salt, and a half cup of brown sugar. You Tube is your friend.
I smoke a whole bird 225-275F until the internal temp reaches 165F. The smoke usually takes about 1.5-1.75 hours.
You can add all kinds of airomatics, but the basics are water, a cup of kosher salt, and a half cup of brown sugar. You Tube is your friend.
I smoke a whole bird 225-275F until the internal temp reaches 165F. The smoke usually takes about 1.5-1.75 hours.
Really, as long as you don't overcook it, it's going to be hard to mess it up. I've had real good success with just indirect heat on a regular Weber kettle grill, whether spatch cooked, whole bird, or cut up into pieces; and a simple homemade rub of just stuff like salt, pepper, garlic powder, onion powder and paprika. I like to put the seasoning rub under the skin the night before to give it time to dry brine it. Not a fan of wet brining, but other than that the other suggestions all sound great too. Just get yourself a good remote digital thermometer and experiment.
Drunkinate. Beer of choice (I like Budweiser for this) triangle can opener, yellow onion, bell pepper, cayenne pepper, worchesterchire sauce.
Drink a couple swallows of beer, open top with triangle can opener, cut up about 1/2 onion, bell pepper and place inside beer. Add a teaspoon or more of cayenne, and a good tablespoon of worchesterchire.
Sit chicken on can. Cut small slits in skin and put pats of butter all over. Dry rub season outside.
Put on smoker at 250 for about 4 hours or until he drunk and falling over.
Drink a couple swallows of beer, open top with triangle can opener, cut up about 1/2 onion, bell pepper and place inside beer. Add a teaspoon or more of cayenne, and a good tablespoon of worchesterchire.
Sit chicken on can. Cut small slits in skin and put pats of butter all over. Dry rub season outside.
Put on smoker at 250 for about 4 hours or until he drunk and falling over.
I would agree with Strat, I smoke chicken pretty much every weekend because the wife loves it. I would use a little higher temp. I usually have to go between 300 to 350 for the skin to turn out crispy, or what they call bite through skin on the competition circuits.
Also, just a personal preference, I would advise using Bama white sauce with your chicken. That stuff is amazing and really not difficult to make.
Just found these guys a couple of days ago. Gonna try to do their " Last Meal" ribs this weekend.
Couple questions:
1. Do you make that garlic butter for injection or is it store bought?
2. What temperature do you grill/smoke it at?
I’m with you, a drunk chicken is where it’s at. If you have a large outdoor oil less fryer you can make the best drunk chicken you’ll ever eat.
It’s the simplest and most underused step to great poultry. Brining makes such a difference
I'm with Mannix on this one. I spatchcock them, rub them with a little canola oil, then put my rub on them. During the cooking process I mop them with this BBQ sauce. It's fantastic and the chicken is juicy.
https://bigbobgibson.com/
https://bigbobgibson.com/
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