First chicken - still so much to learn!

Discussion in 'Poultry' started by 23buzz, Jul 7, 2015.

  1. I smoked my first chicken last night.  I was supposed to do it on Sunday, but it was still frozen in the middle.  This is my third smoke ever and while the learning process is good, I can't wait to get a great result!

    I was able to start a bit after 5:00.  I rinsed the brine off the bird and rubbed salt, pepper, and garlic under the skin.  I could really only get around the breast area.  I need to learn how to get under the legs, etc.  Then I rubbed a bit of yellow mustard on the skin and some more of the basic rub on that.  I got the chicken on the smoker at 5:40.  

    I kept the temp around 230-240.  At 7:00 I turned it breast up.  It was done at 10:30. (It was a 5.75 lb chicken)  No - I wasn't counting on eating this for supper, though it was originally going to be Sunday's supper.

    I wanted to keep this as simple as I could.  I pretty much followed the first whole chicken recipe in Jeff's book.  It came out a golden color.  I half expected the skin to be darker, but I think keeping the temp low is the reason for the color.  Maybe also because of the mustard and not much seasoning on the skin?

    I couldn't believe how juicy this was!  My very first smoke was a whole turkey.  I overcooked it because I didn't have a good thermometer and didn't want to keep opening the smoker to check.  This one was completely different.  This is the juiciest chicken I've had.

    I was afraid of oversmoking it.  As a result, there's hardly any smoke flavor at all.  Next time, I'll use more smoke.  I had some cherry chips and hickory chunks.  I simply didn't use enough.  And I definitely like chunks better than chips.  

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks great!!
  3. mummel

    mummel Master of the Pit

    Well done!
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Congratulations! There's a lot of variability in an acceptable outcome so if this is a little too much this or not enough that, you can aim your next shot differently.

    My very first smoke was split breasts over maple in a Weber. I was too cheap to roll into town and buy charcoal. There was an abundance of windfall maple, wrist-diameter, and it was easy to cut and split for a miniature campfire in the kettle. I just choked it to the blue whisper. The result was good and it made me realize I should have been doing that for years. That was ~1996.
  5. mowin

    mowin Master of the Pit

    Chicken is my go to meal when having company. I'm also new to the world of smoking, but find chicken to be easy.
    One thing I've learned on this great site, you can smoke chicken at higher temps as it absorbs the smoke quickly.
    My last bird I smoked at 325* for a little over 2 hrs. Came out great....
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yep looks great nice job on you smoke. A lot of learning to do around here.

    A full smoker is a happy smoker

  7. Thanks, all.  I will bring the temp up a bit on the next one.  I have plenty of leftover meat, so now I'm trying to decide what to do with it.  Perhaps a pot pie, or chicken salad.
  8. joe black

    joe black Master of the Pit OTBS Member

    Chicken salad always works well with smoked chicken. It's hard to get into the legs. I just rub a little butter under the breast skin and a good sprinkle of SPOG. I also do the same basic thing outside, then sprinkle a little Weber Kick'n Chicken for just a little bite. You can use Mayonaise instead of butter on the skin to help it crisp up. I like to cook chicken spatchcocked at 300*- 325*. I always cook it bones down and can usually pull it in about 3 hours and 175* IT. Good luck, Joe

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