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Smoked Chicken - First Time
Posted on 12/5/19 at 12:05 pm
Posted on 12/5/19 at 12:05 pm
So I just bought myself a pellet grill and was looking to do a few whole chickens tonight. What is your preferred method (whole, spatchcock, beer can, etc.) to cook a chicken? Also at what temp do you prefer to cook?
8
Posted on 12/5/19 at 12:11 pm to Ruxins Rascals
Spatchcock. Dry brine. 350-375.
Posted on 12/5/19 at 12:34 pm to Ruxins Rascals
brine for a 4 hours, sprinkle some cajun seasoning on it, smoke it whole 2.5 hoursy at 275-300. Brine isn't necessary i just feel like it helps balance out smoke and cooking. could be confirmation bias.
This post was edited on 12/5/19 at 12:35 pm
Posted on 12/5/19 at 12:37 pm to Ruxins Rascals
Last one I did I rubbed with oil then NuNu’s dry rub and smoked at 170° for about 45 minutes then turned the heat up to 350° until the internal got to where I wanted it.
Posted on 12/5/19 at 1:05 pm to Ruxins Rascals
Do a spatchcock and drunken chicken.
Cook it at about 350-375.
Do a whole spatchcock turkey as well
Cook it at about 350-375.
Do a whole spatchcock turkey as well
Posted on 12/5/19 at 5:21 pm to Ruxins Rascals
Preferred method is halves but I've been doing more individual pieces lately. Inject with Bird Bath, rub with Plowboy's Yardbird Rub or here lately Fire Dancer BBQ Chicken Rub. Post oak pellets, smoke at 275, place in a butter bath the last 25 minutes, remove, sauce, back on pit to set the sauce for 10 minutes. Done.
Thighs
Breasts and legs
Thighs
Breasts and legs
Posted on 12/5/19 at 8:59 pm to Ruxins Rascals
I smoked a chicken on my Traeger the other day and the skin turned out tough. Reminded me of the Christmas Vacation turkey dinner scene. What happened?
Posted on 12/6/19 at 9:36 am to Ruxins Rascals
Do some Cajun legs
Posted on 12/7/19 at 7:47 am to Ruxins Rascals
I recommend putting the pellet rig on the curb, getting a wood smoker and learning to smoke.
Either that or go get some takeout from a smokehouse.
But since you won’t follow my advice and will insist on inferior smoked meat, cook to 165 internal (measured with a meat thermometer) and know that it will cook quickly compared to other meats. Low and slow really only happens for a few meats in my experience.
Either that or go get some takeout from a smokehouse.
But since you won’t follow my advice and will insist on inferior smoked meat, cook to 165 internal (measured with a meat thermometer) and know that it will cook quickly compared to other meats. Low and slow really only happens for a few meats in my experience.
This post was edited on 12/7/19 at 7:52 am
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