Chicken tomorrow

daddiomiller · Posted: Sat Aug 11 12 7:59 pm Post subject: Chicken tomorrow

Smoking a chicken tomorrow about 5lb. Any suggestions?

k.a.m. · Posted: Sat Aug 11 12 8:21 pm Post subject:

daddiomiller, you could can it and cook it whole or spatchcock it and brine it for about 6hrs. then smoke it. I like running the smoker between 250° and 275° for chicken. Or on the grill at around 300° to 325°
The higher temps will give you better texture on the skin, slow smoking the bird will create rubbery skin.
I hope this helps. Very Happy

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daddiomiller · Posted: Sat Aug 11 12 8:55 pm Post subject:

Spatchcock?

k.a.m. · Posted: Sat Aug 11 12 9:01 pm Post subject:

Here is a pretty good video on spatchcocking a bird.
http://www.youtube.com/watch?v=GGKLtbiUflk

Here is a link to one of my cooks with a spatchcocked bird covered in bacon.
http://www.thesmokering.com/forum/viewtopic.php?t=29329
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Baldwin BBQ · Newbie Joined: 20 Apr 2012 Posts: 43 Location: Baldwin, MI

Very good video Kevin. Thanks for the link Wink

daddiomiller · Posted: Sat Aug 11 12 9:14 pm Post subject:

K.A.M. Thanks for the advice. Gonna try the spatchcock.

Spokes · Newbie Joined: 08 Jun 2012 Posts: 35 Location: Vermont

+1 for the spatchcock method daddiomiller. I am new to smoking this summer and so far I have done it twice this way and the chicken was fabulous. I brine mine overnight and usually smoke at 250 for 4 hours or so. Keep an eye on internal temps. 160 degrees will result in a nice and juicy bird when you are done. Can't beat the smoke flavor either. Good luck and I promise you will be happy with it.

BluDawg · Posted: Sun Aug 12 12 12:38 am Post subject:

Saptchcock, pit at 325, 1 -1.5 hrs.
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daddiomiller · Posted: Sun Aug 12 12 6:41 am Post subject:

Question for the pros. Speaking of a brine for chicken. I have seen 6 hours to 24? And salt, water, brown sugar? Salt and water? Adding beer? Help.

Mish · Posted: Sun Aug 12 12 7:12 am Post subject:

k.a.m. · Posted: Sun Aug 12 12 7:51 am Post subject:

daddiomiller, keeping it simple the first run may be a good choice. One cup of Kosher salt to one gallon of water. Brine the bird for around 10 hours and then see how you like it. From there you can increase or decrease your brine time and add flavors or not.
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NAVET · Posted: Sun Aug 12 12 9:58 am Post subject:

Just to show there is more than one way to smoke a cat...

I brine for 1 hour per pound and like it.
My brine is a basic brine ratio of 1-1-1. 1 Gallon of water - 1 cup of kosher salt - 1 cup of Dark brown sugar. I have tried using a tablespoon of onion and garlic powder in it as well and it's ok but prefer the basic brine recipe best. You can use white sugar if you wish. I use dark brown sugar just to help deepen the color of the chicken skin.
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