Boneless Chickens

[RSpence]

I have two 2.5lb boneless chickens that I would like to smoke. Tied up they are about 10 inches round and about 3 inches high. From reading other posts I can average about 1 hour per pound, 2.5 overall smoking time, for the general smoking time getting to 165F IT for whole chickens. Should I use this a time guideline or is there another, better time that I should use? I plan on brining them overnight to keep them moist while smoking. Any and all thoughts are appreciated.

[cherrybergher]

Chicken can get a bit rubbery in the bradley. Since you mentioned they are boneless are they also skinless?  I've never done a whole chicken before, but when I do drumsticks etc, I'll smoke them for about 2-3 hrs @225 with cherry then finish to sauce and crisp the skin on the grill, checking that the internal temp of the chicken hits 165-170  I do a little spritzing of them with apple juice before I put them in the smoker.  Hope that helps.

Welcome to the forum

[RSpence]

Yes, the chickens do still have the skin on. That was my thinking too, finishing them off on the grill or in the oven to crisp up the skin. I've also heard/read that applying olive oil will help with the crisping of the skin while in the smoker.

[Habanero Smoker]

Yes, the chickens do still have the skin on. That was my thinking too, finishing them off on the grill or in the oven to crisp up the skin. I've also heard/read that applying olive oil will help with the crisping of the skin while in the smoker.

Air drying them uncovered in the refrigerator for 2 - 8 hours prior to placing them in the smoker will remove moisture from the skin and help during the crisping phase on the grill or under the broiler. Just take them out of the refrigerator and leave at room temperature for about an hour, prior to placing them in the Bradley.

[TMB]

Just my 2 cents worth, but I would brine then wrap in bacon before you smoke them.   

I have cooked chicken this way quit a few times and it is the only way I can do them in my OBS.     Not the greatest but they do come out good

[Jim McConnell]

Yes, the chickens do still have the skin on. That was my thinking too, finishing them off on the grill or in the oven to crisp up the skin. I've also heard/read that applying olive oil will help with the crisping of the skin while in the smoker.

Air drying them uncovered in the refrigerator for 2 - 8 hours prior to placing them in the smoker will remove moisture from the skin and help during the crisping phase on the grill or under the broiler. Just take them out of the refrigerator and leave at room temperature for about an hour, prior to placing them in the Bradley.

Just my 2 cents worth, but I would brine then wrap in bacon before you smoke them.   

I have cooked chicken this way quit a few times and it is the only way I can do them in my OBS.     Not the greatest but they do come out good

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