Chicken problem

[jewhottie]

I have family in town and I want to smoke the 6 pound chicken I bought. I put it in a brine last night and I am going to leave work early to get the smoke rolling, got my priorities straight. ;-) I only have 4 hours max to cook my 6 pound chicken, I hate rushing the smoking process but I need to cook this after work for dinner tonight. Are there anyways to make this happen? Can I smoke it for 2-3 hours at 225-250 and then through it in the oven at 350 for another hour or is that crazy talk? Please help me, this is only my second smoke with my new trailmaster. Thanks in advance for the help.

 

[rgautheir20420]

You shouldn't have any issue cooking that chicken in your time frame. However, I would cook at 275-300 until the breast reads 165 and then pull it.  You should have plenty time to do this in your smoker.

 

[jewhottie]

Okay thanks, I appreciate the help.

 

[mdboatbum]

Yeah, a couple hours at 325 or so should be plenty. However, a bird that big is going to be a little tough. It's really a stewing chicken. In the future try to find them under 5 lbs. The smaller ones are much more tender.

 

[padronman]

Also you could shorten the time by spatchcocking that bird!!!    Should be done in your time frame no worries. 

Scott

 

[jewhottie]

Thanks for the help but I need you to explain that method please if you would be so kind?

 

[knifebld]

Here is a 90 second video on how to do it:



Don't bother with the skewers :)

 

[timberjet]

 
Also you could shorten the time by spatchcocking that bird!!!    Should be done in your time frame no worries. 

Scott

I second the spatchcock method. and don't forget to wash the brine off and dry really really well before adding your rub. This will make the skin the best it can be. I always spatchcock whole birds, either chicken or turkey. It is just better that way.