First time cooking a whole chicken advice please.

Discussion in 'Electric Smokers' started by vermonter16, Apr 18, 2015.

  1. vermonter16

    vermonter16 Newbie

    My husband decided at the last minute that he wants to trya whole chicken in the smoker tomorrow. Its in the sink thawing which will probably take all night.

    Any kind of rub suggestions? Temp? Approximate time it should take to cook? Should i inject it with anything?

    This is our first time using it after we did thr preseason the other day. Any suggestions would very much be appreciated. Thanks.
  2. welshrarebit

    welshrarebit Master of the Pit

    I usually do mine with Spog and paprika rub. I also smoke between 280* and 300+*. Depending on how big the bird is between two and half to three hours; assuming you aren't spatching or quartering.

    You'd probably get more, and better, help if your mention what kind of smoker you are using!
  3. I do mine with my own Chicken Rub.  I smoke it at about 275F and it goes for 2.5 to 4 hours depending on size.  I cook to internal temp (165F for the thigh) so time is sort of a moot point. 

    I don't inject and don't brine.  I do make a compound butter and push it under the breast skin to keep the white meat moist. 

  4. vermonter16

    vermonter16 Newbie

    Thanks for the tips. I'm using a Masterbuilt Electric smoker.
  5. joe black

    joe black Master of the Pit OTBS Member

    Two excellent replies. The only addition would be to crisp up the skin on a hot grill for the last few minutes. Also, you could stuff the chicken with cut up apples, it will add some flavor and moisture, but not enough to make your day. Good luck, Joe
  6. vermonter16

    vermonter16 Newbie was my first chicken.[ATTACHMENT=2027]20150419_190736.jpg (2,064k. jpg file)[/ATTACHMENT]
  7. joe black

    joe black Master of the Pit OTBS Member

    Really nice bird. Excellent color. The skin looks good, how did it turn out?
  8. vermonter16

    vermonter16 Newbie

    I think it turned out pretty good for the first time. It was a fair amount of smoke and very juicy. I injected butter under the skin and used a thrown together rub with garlic, paprika, pepper, and some southwest seasoning I had. I did it at 275 for just over 3 hours. 275 was as high as my smoker will go. It has an internal temp guage but it was way off. Thankfully i had another temp guage I was able to use.
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'd try a spatchcock next time, great way to do a bird !

    Just my 2 cents !

    BTW, tasty lookin bird ! Nice job ! Thumbs Up
    Last edited: Apr 19, 2015
  10. vermonter16

    vermonter16 Newbie

    What's a spatchcock?
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

  12. vermonter16

    vermonter16 Newbie

    Sounds like a plan! Now i have to look up SPOG too. Thanks!
  13. Salt Pepper Onion Garlic = SPOG
  14. vermonter16

    vermonter16 Newbie

    Sounds easy enough! Onion and favorite!

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