Give me your best whole chicken process!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I brine my chickens, but don't inject.  I find it kind of steams the meat and changes the  texture to one that I don't like.  Just my 2 cents.  I also smoke at around 300 to get good skin texture.  My GF is all about the texture of chicken.

Mike
 
I spatchcock- and have brined similar to others who have replied. However the last two times I have soaked the bird in orange juice, pineapple juice, a bit of teriyaki and some minced garlic, for a day and a half. The flavor is incredible.
 
I dont brine my birds and I leave them whole. Rub the bird with olive oil and then my rub or your favorite falvor. Pull the skin back enough at the neck to get some rub down on the breast meat itself. As it cooks I baste with olive oil and rub mix. I pour half a Bud heavy down my throat and put a couple good spoonfulls of rub in the can and sit the bird right ontop of it. Cook about 4 hours 275-325 
 
Spatchcock, dry brine with salt in fridge, then olive oil, then sprinkle paprika, onion, garlic and thyme. Two small pieces of apple and crank the WSM wide open. After 1.5 hours it's done. Fairly crisp skin, smoky and super juicy and tender. It's the best!
 
This is my chicken in a hurry process!  I didn't marinate the chicken for Huli Huli chicken, I forgot all about it!  Once the chicken chicken cooking time was upon me, I salt and peppered it, and put it on the kettle.  A chimney of charcoal divided equally on each side, chicken in the middle.  Cook for 45-60 minutes and check temp.  I apply my GF's sauce at the 160-165 mark and cook another 15 minutes.  

 
  • Like
Reactions: lancep
This is my chicken in a hurry process!  I didn't marinate the chicken for Huli Huli chicken, I forgot all about it!  Once the chicken chicken cooking time was upon me, I salt and peppered it, and put it on the kettle.  A chimney of charcoal divided equally on each side, chicken in the middle.  Cook for 45-60 minutes and check temp.  I apply my GF's sauce at the 160-165 mark and cook another 15 minutes.  


That's a good lookin bird Mike!!

Whole birds, spatchcocked, is the way I roll. Other than jerk which is thighs for me. I get my chickens from the store so I don't brine. Now for chicken, I like to use a wet rub. 1 tsp each of kosher salt, coarse black pepper, parsley and thyme. 1/4 tsp each of garlic powder and onion powder. Then add a tbsp or two of olive oil and rub that bad boy down. Over the skin, under where I can and throw it on at about 335-350. I've been using oak mostly but I like mesquite or hickory too. I like to throw a kielbasa on there too because a two meat plate is always better than one. Also, at that temp, the casing on the sausage gets a great crisp in it. I usually serve the legs, wings and thighs with a side of white sauce and salad. (It's my "healthy" BBQ.) breasts I carve up for sandwich meat and the rest is picked and boiled down for gumbo.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky