1st smoked chicken

Discussion in 'Poultry' started by mtlsmoker, Oct 26, 2014.

  1. mtlsmoker

    mtlsmoker Newbie

    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)


    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

     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

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

    mtlsmoker Newbie

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

    mtlsmoker Newbie

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

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