Announcement

Collapse
No announcement yet.

Smoked Chicken?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Chicken?

    What’s your favorite way to smoke whole chickens in an offset smoker?

    Brine, or no? Dry rub only or mop sauce as well? Cook temps, times?

    Thanks all.

    #2
    Brine for sure. Then I season and smoke at 350-375. Mop sauce if wanted at very end to set it.

    Comment


      #3
      No brine. Mesquite smoke about 275 til it’s done. Insert into an enchilada with cream cheese

      Comment


        #4
        Brine overnight for at least 12 hours. Follow recipe below. Remove from brine and inject with Tony Chachere's creole butter. Use any type of poultry rub. I use apple wood and smoke at 275 to 300 until breast internal temp is 165.

        Brine Recipe
        2 gallons of tap water
        1 cup Brown Sugar
        1 cup Molasses
        1 cup Honey
        1 ½ cup Salt
        ¼ cup BBQ Rub
        3-4 Bay Leaves
        Fresh Thyme Bundle

        Comment


          #5
          I inject with Kosmos bird brine and let them set overnight in a gallon zip bag. Prior to the brine I cut them in half and trim the large chunks of fat. When It's cook time hit them with a nice rub under and on top of the skin where you can. I have won some trophies with this method.

          Comment


            #6
            Mesquite smoke, miscellaneous dry rubs, 275* uncovered until 185* internal temp is achieved in the breast.

            Comment


              #7
              Had a buddy who would slather them in mayo before cooking. Pretty darn good.

              Comment


                #8
                Never seen a reason to brine.

                I smoke at 250-275 until breast is 165-170 pull and let rest.


                Sent from my iPhone using Tapatalk Pro

                Comment


                  #9
                  Originally posted by Mike D View Post
                  Never seen a reason to brine.

                  I smoke at 250-275 until breast is 165-170 pull and let rest.


                  Sent from my iPhone using Tapatalk Pro
                  You are missing out my man.

                  Sent from my SM-G892A using Tapatalk

                  Comment


                    #10
                    Originally posted by dpg481 View Post
                    You are missing out my man.

                    Sent from my SM-G892A using Tapatalk


                    I’ve brined once. Didn’t like it. Made it too salty.

                    My chicken/turkey comes out plenty juicy and flavorful. There’s never leftovers so I see no need to change.


                    Sent from my iPhone using Tapatalk Pro

                    Comment


                      #11
                      Originally posted by Mike D View Post
                      I’ve brined once. Didn’t like it. Made it too salty.

                      My chicken/turkey comes out plenty juicy and flavorful. There’s never leftovers so I see no need to change.


                      Sent from my iPhone using Tapatalk Pro
                      What i use, Kosmos, is not as much of a brine as it is a seasoning that is injected. It pushes foul to a whole new level.

                      Sent from my SM-G892A using Tapatalk

                      Comment


                        #12
                        Spatchcock, brine, pat dry, apply rub, smoke on oak @ 325 until thigh hits 165. Rest under foil 15 minutes and have at it.

                        Comment


                          #13
                          Did I mention my last 3 dogs were violently allergic to chicken. One almost died.
                          We eat very little yard bird..............

                          Comment


                            #14
                            No brine. Inject with a jalepeno creole butter. Use a rub called Clucker Duster from Sucklebusters. Do the beer can method. Pour half the beer out, add rub into can and cook the bird sitting up on the can.

                            Comment


                              #15
                              No brine, grub rub on outside, cook at 275 degrees with either mesquite or pecan until done.

                              Comment

                              Working...
                              X