Smoked Chicken

barbquebec · April 17, 2014, 01:19:06 PM

Happy with the way this turned out... ;D

8)

Wildcat · April 17, 2014, 01:30:13 PM

Looking goooood! ;)

waycoolcat · April 17, 2014, 01:54:26 PM

I just bought two 6 pound birds for smoking this weekend. My supermarket doesn't seem to carry 3 or 4 pound birds. Anyway, yours look great and are my inspiration for this weekend. If you have time what were the weight and smoking/cooking time/temp for your birds? This will be my first whole chicken BBQ. I guess ultimately I'll have to go by IT.

barbquebec · April 17, 2014, 02:40:41 PM

Thanks Wildcat and waycoolcat...It's a 3lb chicken which I spatchcocked,rubbed and smoked in the BS712 @ PL03 (had a constant temp of 250*) for 1:30mins.... then finished in the oven for 20mins. @ 325*(reached 180* IT) 8)

Saber 4 · April 17, 2014, 07:30:14 PM

Looks like you got plenty of smoke on that bird. :)

ragweed · April 18, 2014, 05:58:40 AM

When am I gonna learn not to look at your posts when I haven't eaten in a while? Now I'm not just hungry, I'm starvin'!! Very nice. :) :)

Smoke some · April 18, 2014, 08:41:07 AM

looks real Good I've only smoked chicken whole or pieces... going to have to try one spatchcocked soon....

WoodlawnSmoker · April 18, 2014, 05:32:05 PM

Wow, looks awesome.

OldHickory · April 19, 2014, 12:04:30 PM

That chicken looks good, you did it right.

barbquebec · April 19, 2014, 12:51:29 PM

...Thanks all...that's some of the tastiest chicken I've had...gotta love the Bradley... 8)

Smoker John · April 23, 2014, 02:56:41 PM

Great looking poultry

pjplovedog · April 29, 2014, 10:26:32 AM

That looks fabulous. I did one on Easter Sunday also on the Bradley, which I brined for about two hours, then rubbed and smoked for about 2 hours. I then threw mine in the Big Easy to finish and crisp up the skin. It was a huge hit, and my family's eyes were rolling back in their heads. I should have done 2 but I also had fresh King Salmon so I didn't need that much food.
Yours looks fabulous. Isn't that Bradley smoked chicken the bomb?
Thanks for posting your pics.
:)

barbquebec · April 29, 2014, 11:21:11 AM

Quote from: pjplovedog on April 29, 2014, 10:26:32 AM
That looks fabulous. I did one on Easter Sunday also on the Bradley, which I brined for about two hours, then rubbed and smoked for about 2 hours. I then threw mine in the Big Easy to finish and crisp up the skin. It was a huge hit, and my family's eyes were rolling back in their heads. I should have done 2 but I also had fresh King Salmon so I didn't need that much food.
Yours looks fabulous. Isn't that Bradley smoked chicken the bomb?
Thanks for posting your pics.
:)

Thanks pjplovedog...I hear ya...before I got the Bradley,I invited the guests...after getting the Bradley,I get requests! :) 8)

Smoker John · April 29, 2014, 12:44:14 PM

barbquebec, isn't that the truth, I get food requests also