Need to rest a whole smoked chicken?

Discussion in 'Poultry' started by cwb124, Aug 10, 2008.

  1. cwb124

    cwb124 Newbie

    Sorry, I can't seem to find the answer. Smoking my first whole bird today on the Traeger using hickory. I have it all rubbed down ready to go on.

    After I get the bird up to temp, is it recommended to rest the bird like is done with Brisket? If so, for how long?
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I like to rest all the meat I do. It lets the juice go back up into the meat just like a brisket. I usually give it about 15-20 minutes. Just my 2 cents. Good luck on your bird.
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Yup, I sure do, I'll give em 20 ta 30 minutes ta snooze an soak up there juices again. Otherwise ifin ya cut em to soon all that goodness runs out on the plate an it takes a fair bit a flavor with it. Good luck.
  4. flatbroke

    flatbroke Smoking Fanatic

    Definitely rest them. I tried it both ways one double wrapped with foil resting for 1/2 hour and the other cut about 5 min after taken out of smoker. the wrapped one won hands down. did you inject your bird?
  5. cwb124

    cwb124 Newbie

    Did not inject the bird, although I have in the past when broiling them in the oven. Definately the way to go, and I will do it next time. I didn't brine either.

    Well I goofed up on this bird. I fired my Traeger up on high (375*) to get it started and forgot to change it. 1.5 hours later the bird was damn near done. I set it to "smoke" which sits it right around 200 for a while but the temp still came up to 170 quickly so I pulled the bird after 2 hours.

    It was thoroughly done, very juicy. Just hardly any smoke flavor at all. I used a combo hickory and alder since that's all I had left. I will do mesquite next time and make sure I have my settings right. Overall the bird tasted like an oven bird. Very good and juicy with a nice crispy skin but no smoke flavor except a little in the skin and a little in parts of the extremities. Oh well...I guess if it's edible it's not so bad after all.

    Right now I am making chicken soup from the carcass. Does anyone have any experience making soup from a heavily smoked chicken? How does it come out?
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Yup, just about everything needs a rest. Including us old guys.
  7. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Couldn't agree more..even on the smoked everything it lets the juices redistribute
  8. vince

    vince StickBurners SMF Premier Member

    I agree all meat needs to rest.
  9. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Ya you need to let the meat rest all meat need's to rest. any where from 15-30 min.
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    [​IMG] Never thought much about the meat resting... it was more like polishing off 2 beers while the wife fixes the sides, then I bring in the meat... had two or three cigarettes too... not now though, quit the dang things about 2 years ago.. just smoke meat, not lungs..
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.

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