Best way to smoke chicken?

Discussion in 'Poultry' started by schultzy, Jul 20, 2007.

  1. Is it best to do beer can chickens or to cut up whole chickens or just do thighs or what. Do you guys remove the skin or not? The main problem without removing the skin is you don't seem to get a lot of the good rub or seasoning on the meat and it is lost on the skin. Any suggestions.
     
  2. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    I use the Beer Can Buut Bird method.

    Lightly rub and when done I pull off the skin and strip the birds clean.

    Some folks like the skin and it's texture can be a real issue....it's a matter of choice and method.
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i rub the skin & spritz & go low & slow....the skin is 1/2 the flavor- ya may try food choppering the skin after- or ya can slip yer rub/marinade under the skin on 1/4s. either way ya got- the skin holds in the flavor & the bone holds in the juice- just try chix & dumplings w/out bone in chix... ya better have twice the boullion( just my opinion)
     
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I agree with Gypsy, put the rub under the skin, and I think? Dee jay Debi? said, they don't need to be cooked low and slow, crank the heat up and get crispy skin. For me, skin is the best part. Terry
     
  5. smokinnn

    smokinnn Fire Starter

    What temp and for how long would you recommend (typically) smoking three 3.5 pound chickens using the beer can method? Just looking for a ball park here, I know all smokers and meats are a little different. I am using a water smoker btw (Masterbuilt propane).
     
  6. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    If you want the flavor inside your chicken try putting some rub in beer & inject the chicken with the beer & rub. Lots of flavor & very moist bird!!
     
  7. smokinnn

    smokinnn Fire Starter

    Actually I have the 3 chickens on the smoker now. I injected the chicken then rubbed the injection juice all over (and under the skin and inside) then I put the rub all over (and under the skin and inside). Then I also put beer and cider vinegar in the water bowl and am using a mixture of apple and cherry wood chips. I have it going at about 225 - 250 and plan on cooking it about 3.5 hours. Hopefully that is about right. It sure smells good! [​IMG]
     
  8. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I don't know about beer can. I brine mine over night then put on rub or seasoning and put it on the grate breast down for the first 1-1 1/2hrs then turn it, I don't go by time, go by temp, pull at 168° to 170°. Last one I did was about 5lbs and it took 4:45hrs
     
  9. smokinnn

    smokinnn Fire Starter

    I would think that a larger bird would take longer than a small one, but would 3 small ones take any longer than 1 small one?
     
  10. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    No, not really, just a little bit due to more items taking up your heat
     
  11. smokinnn

    smokinnn Fire Starter

    Thanks Blackhawk!
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    If you want crispy skin, don't go lo & slo. You'll need a temp >300* to crisp it up.
     
  13. smokinnn

    smokinnn Fire Starter

    This time I'm going slow and low. Most of those that will be eating won't eat the skin no matter what. [​IMG]

    But I may try the crispy skin next time, cause it sounds good to me! [​IMG]
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Chicken is not good to do Low and Slow because the low temperature encourage bacterial growth and chicken is a biohazard waiting to happen.
     
  15. smokinnn

    smokinnn Fire Starter

    The chickens turned out great by the way! [​IMG]

    I ended up smoking them at about 250-275 most of the way. Turned it up a little at the end but not much. They were done in about 3.5 hours, but I didn't start the flame until I had the chickens sitting on their thrones on the grill. It would have been hard to get them on there with the smoker up to temperature. The chicken was very moist and tender, not the least bit dry or chewy. Getting the rub under the skin really got the taste in!!
     

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