My First Whole Chicken

nighthunter · January 17, 2010, 02:31:23 PM

Today I smoked my first whole chicken in my Bradley DS. I brined the chicken over night in 1/2 cup salt, 1/4 cup sugar and 1 Tblsp paprika. This morning I applied rub and popped it in the smoker breast side down. I applied smoke at 180 degrees for 90 minutes then raised the temperature to 260 degrees for another 3 hours. The IT at that time was 165 degrees. We let it sit uncovered for 30 minutes before serving and the results were fantastic. Wife wants to know if I can fit 2 chickens in the smoker next time.

I did remember rule #16 ......... pictures. I hope the picture posts.

kewilliam · January 17, 2010, 02:48:33 PM

What type of smoke did you use?

nighthunter · January 17, 2010, 02:53:24 PM

I used hickory for the smoke. The only other I have is mesquete. I'll be getting some of the others to try them out.

Pachanga · January 17, 2010, 02:56:48 PM

Nice looking bird. Brining improves several cuts of meat but poultry really benefits. It looks like you nailed that one.

If the wife likes your smoking, that is all that counts.

How much water did you use in the brine?

Good luck and its always nice to please numero uno,

Pachanga

mybad · January 17, 2010, 03:45:40 PM

Agree that bird looks beautiful....excellent job!

MPTubbs · January 17, 2010, 03:56:50 PM

Yep good looking bird!

A leg is missing....eather that was a one legged bird or someone couldn't wait till dinner!

Paddlinpaul · January 17, 2010, 04:54:28 PM

Maybe its a flamingo.

classicrockgriller · January 17, 2010, 05:28:57 PM

Quote from: MPTubbs on January 17, 2010, 03:56:50 PM
Yep good looking bird!

A leg is missing....eather that was a one legged bird or someone couldn't wait till dinner!

Quality control got it! ;D