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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 12:14 pm to Trout Bandit
quote:
Spatchcock. Dry brine. 350-375.
This
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 12:36 pm to KosmoCramer
quote:
quote:
Spatchcock. Dry brine. 350-375.
This
What they both said.
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 12:51 pm to Trout Bandit
What dry brine are yall using? I've always brined mine in salt water with a veggie/chicken stock.
Posted on 12/5/19 at 12:53 pm to Aubie Spr96
Its essentially just salt rubbed on the bird.
Some people add a bit of baking powder.
Some people add a bit of baking powder.
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 2:18 pm to biggsc
quote:
Do a whole spatchcock turkey as well
Rouse's still has turkeys on sale...Maybe .59 a LB.
Posted on 12/5/19 at 2:22 pm to Athis
quote:
Rouse's still has turkeys on sale...Maybe .59 a LB.
Great deal
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 6:05 pm to GeauxTigers0107
Holy Moses, that looks good.
Posted on 12/5/19 at 6:24 pm to GeauxTigers0107
quote:
GeauxTigers0107
Daaaaamn
Posted on 12/5/19 at 7:41 pm to GeauxTigers0107
That's some nice looking chicken
Posted on 12/5/19 at 7:47 pm to GeauxTigers0107
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 12/5/19 at 9:00 pm to GeauxTigers0107
How are y'all getting crispy skin on smoked thighs? I love cooking and eating them but the skin always turns out rubbery.
Posted on 12/5/19 at 9:10 pm to UFCST63
quote:
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?
Dry brine and let it rest in the fridge uncovered for 24-48 hours.
Posted on 12/5/19 at 9:17 pm to PapaPogey
quote:
How are y'all getting crispy skin on smoked thighs? I love cooking and eating them but the skin always turns out rubbery.
See above.
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