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Started By
Message
Smoking a boneless chicken
Posted on 10/3/15 at 9:44 am
Posted on 10/3/15 at 9:44 am
Thoughts?
I boned a chicken last night, stuffed it with spinach, mushroom puree and ricotta, trussed it up and roasted it. It was unreal.
I wanted to practice deboning and I was smoking good for the games today anyway, so I thought why not.
How would you do it? Just smoke it skin side up, it would you do it skin side down to protect the meat?
I'm using a WSM, was just gonna use one lit confetti of charcoal and one unlit one, and open the bend all the way up just like I do for half bone in chickens.
Or should I bone it, then stuff it with something, truss it then roast it?
I boned a chicken last night, stuffed it with spinach, mushroom puree and ricotta, trussed it up and roasted it. It was unreal.
I wanted to practice deboning and I was smoking good for the games today anyway, so I thought why not.
How would you do it? Just smoke it skin side up, it would you do it skin side down to protect the meat?
I'm using a WSM, was just gonna use one lit confetti of charcoal and one unlit one, and open the bend all the way up just like I do for half bone in chickens.
Or should I bone it, then stuff it with something, truss it then roast it?
This post was edited on 10/3/15 at 9:45 am
4
Posted on 10/3/15 at 10:10 am to KosmoCramer
quote:
Thoughts? I boned a chicken last night
Dont believe I woulda told anybody dat.
quote:
Or should I bone it, then stuff it with something, truss it then roast it?
To each his own I guess, but thats the kinda stuff that will get u on the 10 O'Clock news.
Posted on 10/3/15 at 10:14 am to bossflossjr
Boss, you hitting on all cylinders early today!
Posted on 10/3/15 at 10:14 am to bossflossjr
Posted on 10/3/15 at 10:17 am to KosmoCramer
If I were single, young and desirable (or rich) I'd stuff her, smoke her, and suck her leg bone , among other parts...
Posted on 10/3/15 at 10:22 am to bossflossjr
Seriously thou OP, a boneless smoked chicken is delicious. You should do that.
Posted on 10/3/15 at 10:23 am to CoachChappy
How?
Flat, skin up or down?
Rolled up no stuffing?
Stuffed and trussed?
Flat, skin up or down?
Rolled up no stuffing?
Stuffed and trussed?
Posted on 10/3/15 at 10:24 am to CoachChappy
I'm not a fan of slow smoked rice...would not stuff with a rice product, but that's me.
Posted on 10/3/15 at 10:29 am to KosmoCramer
Skin up
You can roll up into a bundle of you like or just do it whole. The key is off the heat. You'll know it's done when the skin is like a potato chip.
You can roll up into a bundle of you like or just do it whole. The key is off the heat. You'll know it's done when the skin is like a potato chip.
Posted on 10/3/15 at 11:28 am to KosmoCramer
I would smoke it skin side up at 250 until a thermometer read 165 or so. Might want to increase your temp to 400 near the end to crisp the skin.
Posted on 10/3/15 at 12:11 pm to Trout Bandit
quote:
I would smoke it skin side up at 250 until a thermometer read 165 or so. Might want to increase your temp to 400 near the end to crisp the skin.
Agree.
Posted on 10/3/15 at 12:35 pm to KosmoCramer
I agree with the above poster, flat skin side up.
I wouldnt debone a chicken to smoke it myself though. I like using the smoked bones to make a stock.
I wouldnt debone a chicken to smoke it myself though. I like using the smoked bones to make a stock.
Posted on 10/3/15 at 1:27 pm to rutiger
I'm doing two, one bones one no bones.
Posted on 10/3/15 at 1:35 pm to KosmoCramer
Cant hear those two words and not think this:
Posted on 10/3/15 at 2:07 pm to MeridianDog
Louis Grizzard said he visited a boneless chicken farm one time... Said it would break yo heart to watch those chickens try to walk around without any bones....
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