Whole Chicken

RedJada · February 02, 2013, 12:13:51 PM

Well, I was going to get a pork belly curing to smoke next weekend but the butcher is out until Tuesday. So I picked up a fresh whole chicken I am going to smoke today. I dont have time to brine but I think I will be alright. Been looking a the IT for this bird (5lbs), am I safe to say an IT of 160f is good? Or should I go a little higher?

RedJada · February 02, 2013, 12:57:31 PM

Here we go...

Coated with a little sweet baby rays

Some love rub

Off to the Bradley, going to try 2.5 hours of hickory then finish to an IT of 160-170

mikecorn.1 · February 02, 2013, 01:38:31 PM

That's gonna be good. Are you gonna put it elsewhere to crisp up the skin?

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RedJada · February 02, 2013, 01:50:56 PM

Quote from: mikecorn.1 on February 02, 2013, 01:38:31 PM
That's gonna be good. Are you gonna put it elsewhere to crisp up the skin?

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Are you kidding? This bird is going to be sweating like a pig ;D in a few hours. Then under the broiler it goes. Come on now, you really think I would smoke a whole chicken and not have crispy skin? Is there any other way? ;D

RedJada · February 02, 2013, 03:11:00 PM

At 2.5 hours, Smoker at 210, IT at 120. Oh yea baby.....

KyNola · February 03, 2013, 07:54:20 AM

Looking good!

Smoker John · February 03, 2013, 08:35:39 AM

Nice looking bird

mikecorn.1 · February 03, 2013, 09:00:57 AM

Looks happy in there! ;D

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jwilson · February 28, 2013, 01:11:04 PM

I'm thinking that next time I smoke a whole chicken, after the smoke, I'm going to throw it in a turkey fryer for about 3-5 mins to crisp up the skin. What do y'all think about that idea?

Swim Dad · February 28, 2013, 01:38:03 PM

Don't knock over the fryer.

OU812 · March 01, 2013, 06:55:04 AM

OK,,,,,,,,,,,,,,now Im REALLY hungry

Money shot?