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Author Topic: Whole Chicken  (Read 3586 times)

Offline RedJada

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Whole Chicken
« on: 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?
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Offline RedJada

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Re: Whole Chicken
« Reply #1 on: 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
« Last Edit: February 02, 2013, 01:01:21 pm by RedJada »
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Offline mikecorn.1

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Whole Chicken
« Reply #2 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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Mike

Offline RedJada

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Re: Whole Chicken
« Reply #3 on: 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
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Offline RedJada

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Re: Whole Chicken
« Reply #4 on: February 02, 2013, 03:11:00 pm »
At 2.5 hours, Smoker at 210, IT at 120. Oh yea baby.....

 
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Offline KyNola

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Re: Whole Chicken
« Reply #5 on: February 03, 2013, 07:54:20 am »
Looking good!
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Offline Smoker John

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Re: Whole Chicken
« Reply #6 on: February 03, 2013, 08:35:39 am »
Nice looking bird
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Offline mikecorn.1

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Whole Chicken
« Reply #7 on: February 03, 2013, 09:00:57 am »
Looks happy in there! ;D


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Mike

Offline jwilson

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Re: Whole Chicken
« Reply #8 on: 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?
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Offline Swim Dad

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Whole Chicken
« Reply #9 on: February 28, 2013, 01:38:03 pm »
Don't knock over the fryer.
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Offline OU812

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Re: Whole Chicken
« Reply #10 on: March 01, 2013, 06:55:04 am »
OK,,,,,,,,,,,,,,now Im REALLY hungry

Money shot?
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