Did a few whole chickens in the WSM

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

Used some of Ron's Rub on the outside and some Apple wood. I proped them up on a beer can and smoked them for about 4.5 hours. Breast was dry, dark meat was delicious. I think they went too long.

Just a few questions..

Has anyone smoked them by NOT putting them on a beer can, any difference?

Suggestions on a decent instant read thermometer. My analogs are just too unreliable?

Would brining help the breast from drying out?

Toga · Posted: Oct 27 2009 Post subject:

I don't have a wsm but I do chickens on my UDS almost every time I fire it up. I have done the beer can method and I also have spatched them. I prefer to spatchcock them. It allows the white and dark meat to cook evenly. Brining would certainly help but I have not found the need to brine chickens. They always come out nice and juicy. I use an analog quick read with no problems. To be quite frank I don't even check chicken temp. I use the leg fall off test. If I pick a spatched chickn up from the center with a pair of tongs and it looks done and a leg falls out of the socket it is done Smile

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BluzQue · Posted: Oct 27 2009 Post subject:

scotts1919 · Joined: 14 Oct 2009 Posts: 5

forgive me if this has been asked, but what is spatched cooked?

thank you

Meatgarden · Joined: 21 Oct 2009 Posts: 24 Location: Yucatan

06Saleen, I have smoked dozens of chickens on my WSM and all have come out juicy throughout. I have never used the beer can method, and never will on a smoker. I cook them at 250 degrees for about three to three and a half hours depending on size. I start them on their backs and flip halfway through. when they feel done I pull them and let them rest uncovered for a bit. I think you cooked them too long and I think the can was a mistake too. Once that beer is evaporated you have a bird proped in the worst postion for fat to render out of the meat and into the fire. I think a high temp faster cook on a grill is the better time to use the beer can method.

On a side note, If safety is a concern I'd point out that buying a fresh, high quality local bird will allow for safer eating at a lower and more delicious inside temp.
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day_trippr · Posted: Oct 27 2009 Post subject:

OwenStubbs · Posted: Oct 27 2009 Post subject:

Also referred to as butterfly, but I have personally never done it... check out this video tutorial:

http://www.virtualweberbullet.com/butterflychicken.html

stetch · Posted: Oct 27 2009 Post subject:

i always use beer can on the grill. I've never had a problem with the light and dark meat not being done.

whenever I "smoke" chicken, I usually finish it on the grill anyway to get a crispy finish.

Unless you have your pitt/smoker at a pretty high temperature, I don't see the beer getting hot enough to steam all that well.