Injecting whole chicken and other chicken questions

Discussion in 'Poultry' started by mnduckhunter, Jul 12, 2011.

  1. mnduckhunter

    mnduckhunter Newbie

    I have done this with beer can chicken that I grilled.

    My question is, How long and what temp do you smoke it at? I'm using a Cajun Injector electric smoker. I believe it only gets to 275 degrees I believe.

    I have 9 whole chickens to try and smoke up. These range from 5 to 8 pounds.

    How should I smoke the chicken if I half them?

    Thanks for the help.
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Always take to temp and not time. 40-140 rule always apply. I don't have that smoker so I wouldn't know how to get colonels skin on it. USDA recommends  180 internal temp. [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We do beer can chicken in the smoker all the time. Get a good temp probe & smoke until breast is 165 and thigh is 175. Let it rest for 15-20 minutes & carve it up.
  4. mnduckhunter

    mnduckhunter Newbie

    I have one of those remote temp probes that I got a while ago. I don't know the brand of it.

    With the beer can chicken, do you add anything to the beer? I add some herbs and sometimes garlic in there. I also coated the chicken with vegatable oil every 30 minutes or so when I was grilling it. Is that a good idea?

    Thanks for the help so far. This newbie is open to all suggestions on doing this.
  5. I do a brine on my chicken an use leinenkugels summer shandy with a lemon in it and it turns out great.
  6. mnduckhunter

    mnduckhunter Newbie

    I would rather drink that then use it for cooking, lol.

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