High heat Italian smoked chickens

Discussion in 'Poultry' started by richoso1, Aug 27, 2009.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    High Heat Smoked Italian Chicken

    I got this idea of real high heat chicken from ReeksLikeSmoke, I usually smoke my birds at 375° for 2 hrs., and then cut back to 300° until internal temp hits 165 then I sometimes foil.
    I rubbed a robust Italian dressing on two birds that were about 4 lbs. each and let them sit in the fridge for about 5 hrs. The ambient temperature was 104° outside, and inside the GOSM it was 135° ( see pic)_before I started it up, yes it is a hot day in SoCali. I then put the chickens into the GOSM at 2 pm, at that time the GOSM was at 430°, and the coffee can had RO lump mixed with some mesquite.
    I basted them with the same dressing every hour. At 2 hrs. into the smoke, I used a meat probe into the thighs and the internal temp was156 °. I removed the birds when internal temp hit 168°. They birds came out very moist, in spite of the high heat and no brine.
    I didn’t get a chance for a plated pic, Gloria didn’t want anyone to wait any longer to eat. I get no respect you know. Thanks for checking my Q for the day.
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  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Good Rich...
     
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Awesome looking birds Richoso...Nice job [​IMG]
     
  4. rivet

    rivet Master of the Pit OTBS Member

    Those are some tasty looking birdies! Thanks for sharin'
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice looking chickens, Rich. [​IMG]
     
  6. mikey

    mikey Smoking Fanatic

    You can replace those yardbirds with some Foster Farms chickens at Stator Bros through Sept. 1 for $.69 lb. which is an xlnt score!
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great Rich, whatever you paid for them, doesn't matter.
    Thanks for sharing.
     

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