getting ready to smoke my first whole chicken

Discussion in 'Poultry' started by dewetha, Sep 8, 2011.

  1. dewetha

    dewetha Smoking Fanatic

    I soaked it in a peach and bourbon  brine overnight. fired up the smoker.

    using Jack Daniels wood chips(oak) for the smoke maybe 1 to 2 hrs. plan on sticking a can up it's butt and basting it with a bourbon/honey glaze I am making now. plan on smoking some peaches as well.

    I tweaked a recipe i found so I hope it comes out ok. I have had plenty of bourbon and peach plates served to me so I know it works, just if it works with smoking :)

    I was planning on a stuffed chicken breast but the wife came home with a whole chicken. 4.5lbs. I will take the pics and hope it's comes out ok. chicken goes on in a few minutes with a dry rub
     
    Last edited: Sep 8, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good luck & don't forget the Q-view!
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    X2
     
  4. dewetha

    dewetha Smoking Fanatic

    half way done. it's a battel with wind and some light rain and it's not done yet. smells awesome![​IMG] cranked up the smoker to get it finished off. just a little pink still
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far!

    How did it turn out?
     
  6. sunman76

    sunman76 Master of the Pit

    good looking bird

    do hope we get some finished bear shots[​IMG]
     
  7. dougmays

    dougmays Limited Mod Group Lead

    can't wait to see the final product!
     
  8. dewetha

    dewetha Smoking Fanatic

    thanks guys that is pretty much the final product.it didn't turn out so good. it was raining so I was distracted and didn't get a final pic. I had to wrap it in foil and turn up the heat for another 30 mins after I thought it was done. I learned I needed more smoke and more heat. it was hard to maintain a low heat with the wind and rain so that didn't help me out either :)

    it tasted ok but the smoke flavor wasn't there. the brine part was a success,so I will use that again.

    I also learned I need a few things like a nice digital thermometer and some real heavy duty gloves.

    on to more smoking stuff!
     
  9. jc1947

    jc1947 Smoking Fanatic

    X3
     
  10. dougmays

    dougmays Limited Mod Group Lead

    i got a pair of cooking gloves from texasbbqrub.com....$11 for the set and they've been great!
     
     
  11. dewetha

    dewetha Smoking Fanatic

    thanks for the recomendation DougMays.
     
  12. raymo76

    raymo76 Smoking Fanatic

    I've been keeping a note pad with me on my last few smokes so that way I can write down and critique every step of my smoke later.  How long were you producing a smoke? I use those JD chips from time to time they're mighty tasty, I've never had a problem not getting that smoky flavor from them.

    Well just find some chickens on sale and give it another run! [​IMG]
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Yep its nice to be able to sit in your recliner and monitor your temps....I do not do chicken low and slow...
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    I like to say if  it did not work this time there is NEXT time .now you  know your smoker and your brine.good job
     
  15. dewetha

    dewetha Smoking Fanatic

    thanks guys,

      It won't be my last chicken for sure! this weekend I might do some stuffed chicken breasts and ribs. it's a fun time learning this new way of smoking.
     
  16. raymo76

    raymo76 Smoking Fanatic

    I hear ya on the thermometer, I'm going back and forth on ordering a Thermapen from Thermoworks.
     
  17. tobor

    tobor Newbie

    Hi All, Can beer can chicken be smoked in a electric V water smoker?
     
  18. dewetha

    dewetha Smoking Fanatic

    i'm not sure but I don;t see why not. I will say this, the can really works as the chicken was cooked inside before the outside. it was tender, juicy and cooked. I could tell the difference between which heat source cooked which part of the chicken. I will be raising the temps in the smoker for my next whole chicken to match the inside temps.

    as an FYI, I didn't use beer but the same bourbon based sauce I used to baste it during cooking. maybe next time I will use a normal brine and try a nice IPA :)
     

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