1st smoked chicken

[mtlsmoker]

Hello everyone, I smoked my first chicken this weekend. I let my chicken in brine for 16 hours. I used the recipe (without sugar) of "knifebld" that I fond on the forum.

Brine:

- 1 Gallon Water
- 1 Cup Kosher Salt
- 1/2 Cup Sugar
- 8 Sprigs Fresh Thyme
- 8 Sprigs Fresh Rosemary
- 8 Sprigs Fresh Parsley
- 15 Cloves of Garlic
- 1 Onion (Diced)
- 2 tbsp Coarse Black Pepper
- 2 Lemons (Quartered)

IMG_2921.JPG

• mtlsmoker
• Oct 26, 2014

After, I dry the chicken, put mayo on it and rub.

I smoked the chicken at 275F until an internal temperature of 180F in the thickest part of the breast. The chicken was really good and juicy, everyone loved it.

However, I have a question for you. The thigh bone does not easily separated from the body. I wonder if this is normal with a smoked chicken, or if it's because I left the chicken too long in the smoker. I read on the forum that many people cooks chicken until an internal temperature of 165F...

Final product

Poulet.jpg

• mtlsmoker
• Oct 26, 2014

 

[mdboatbum]

Just curious why you went to 180? The chicken looks awesome by the way.

 

[mtlsmoker]

Where I looked on the internet it said 180F for a whole chicken.

 

[mtlsmoker]

Nobody has idea why the thigh bone does not easily separated from the body ???