getting ready to smoke my first whole chicken

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dewetha

Smoking Fanatic
Original poster
Aug 21, 2011
737
16
Chicago - south Burbs
I soaked it in a peach and bourbon  brine overnight. fired up the smoker.

using Jack Daniels wood chips(oak) for the smoke maybe 1 to 2 hrs. plan on sticking a can up it's butt and basting it with a bourbon/honey glaze I am making now. plan on smoking some peaches as well.

I tweaked a recipe i found so I hope it comes out ok. I have had plenty of bourbon and peach plates served to me so I know it works, just if it works with smoking :)

I was planning on a stuffed chicken breast but the wife came home with a whole chicken. 4.5lbs. I will take the pics and hope it's comes out ok. chicken goes on in a few minutes with a dry rub
 
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half way done. it's a battel with wind and some light rain and it's not done yet. smells awesome!
2d28109b_2011-09-0814.26.12.jpg
cranked up the smoker to get it finished off. just a little pink still
 
thanks guys that is pretty much the final product.it didn't turn out so good. it was raining so I was distracted and didn't get a final pic. I had to wrap it in foil and turn up the heat for another 30 mins after I thought it was done. I learned I needed more smoke and more heat. it was hard to maintain a low heat with the wind and rain so that didn't help me out either :)

it tasted ok but the smoke flavor wasn't there. the brine part was a success,so I will use that again.

I also learned I need a few things like a nice digital thermometer and some real heavy duty gloves.

on to more smoking stuff!
 
i got a pair of cooking gloves from texasbbqrub.com....$11 for the set and they've been great!
 
thanks guys that is pretty much the final product.it didn't turn out so good. it was raining so I was distracted and didn't get a final pic. I had to wrap it in foil and turn up the heat for another 30 mins after I thought it was done. I learned I needed more smoke and more heat. it was hard to maintain a low heat with the wind and rain so that didn't help me out either :)

it tasted ok but the smoke flavor wasn't there. the brine part was a success,so I will use that again.

I also learned I need a few things like a nice digital thermometer and some real heavy duty gloves.

on to more smoking stuff!
 
I've been keeping a note pad with me on my last few smokes so that way I can write down and critique every step of my smoke later.  How long were you producing a smoke? I use those JD chips from time to time they're mighty tasty, I've never had a problem not getting that smoky flavor from them.

Well just find some chickens on sale and give it another run! 
beercheer.gif
 
Yep its nice to be able to sit in your recliner and monitor your temps....I do not do chicken low and slow...
 
thanks guys,

  It won't be my last chicken for sure! this weekend I might do some stuffed chicken breasts and ribs. it's a fun time learning this new way of smoking.
 
i'm not sure but I don;t see why not. I will say this, the can really works as the chicken was cooked inside before the outside. it was tender, juicy and cooked. I could tell the difference between which heat source cooked which part of the chicken. I will be raising the temps in the smoker for my next whole chicken to match the inside temps.

as an FYI, I didn't use beer but the same bourbon based sauce I used to baste it during cooking. maybe next time I will use a normal brine and try a nice IPA :)
 
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