How long do you smoke chickens? Also does anyone butterfly?

[Jakesnake]

Have a couple of chickens that I want to cook in the Bradley.  I've seen a couple of posts saying that they only smoke for a couple of hours?    Does anyone start/finish in the bradley or do I need to finish the birds off somewhere else (grill or oven).  Was planning on using applewood and want to know if anyone has suggestions?  Also thought I would butterfly them, and I'm assuming that will take my cook time down.  Any good rub recipes would be appreciated and thanks in advance!!

[muebe]

I only spatchock a chicken if I make on my pellet grill.

A couple of hours of smoke is fine.

As high of a temp you can get.

Vent wide open.

If you like to eat the skin then finish in your oven at 350F after you finish smoking in the Bradley.

If you don't eat the skin then no worries

[mikecorn.1]

You can spatch them if you want. 2 hrs smoke. Apple is good and mild. You can go high heat like Muebe said. You can finish in the house oven to crisp the skin.


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[KyNola]

Poultry really sucks up the smoke.  That is why many only smoke for 2 hours.  You can certainly do the entire cook in the Bradley.  As others said, you will have rubbery skin if cooked entirely in the Bradley.  You can certainly spatchcock the chicken if you prefer.

As for a Rub, try this one.
http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub

[Habanero Smoker]

I will generally butterfly them, and only use 2 hours of either maple or apple, but you can smoke/cook them whole which will take longer, or you can even use the beer can technique. As others have mentioned you can fully cook in the Bradley, but the texture of the skin will be rubbery.

[Grouperman941]

What tempreature do you guys go to for whole chickens?

[SiFumar]

225* and vent wide open!

[Jakesnake]

Thanks for the advice!

[rajzer]

I cut mine in half and smoke for a couple of hours then finish by baking in the weber.  Last time I did chicken I used a St. Louis rub I had left over from making ribs and it was delish!

[sjmcdowall]

I generally always butterfly the chx -- then I brine them for 2-3 hours -- rinse off and dry very well.  I then apply a bit of neutral oil (canola for me) and my favorite rub.  2 hours of smoke @ 225 then cook til ALMOST done (IT about 160 in thigh).  Finish them off skin side up slightly indirect in a grill -- and finally skin side down on the hot part to crisp it up.  Works great!

[Dirty Ernie]

I do mine "beer can" style with rubs and injecting...225 for 2-2 1/2 hr's with hickory, then finish off in oven at 375...Myself and the wife really dig snack'n on the skin when finished...I've been doing more chicken lately because of the high price of pork and esp. beef.

[Hedlyna]

How do you do it in the oven? Dry in a roasting pan or do you add liquid?


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[mikecorn.1]

I do it dry as you said. I smoke my chicken then throw it in my SRG to crisp the skin.


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[Hedlyna]

Thank you Mike


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[BrandNewSmoker]

did a few in the bradley. cooked to internal of like 140 then foiled and finished in oven at 350 to internal of like 165 and let them sit for a while before i carved