Slow and low for a drunken chicken?

Discussion in 'Grilling Chicken' started by sawinredneck, Aug 13, 2015.

  1. sawinredneck

    sawinredneck Meat Mopper

    For our birthdays my dad has asked me to smoke dinner. The plan is three slabs of baby backs, a drunken chicken and another chicken yet to be determined.
    I'm figuring 4-5hrs for whole chicken at 225ish temps and the ribs per weight, probably 3-4hrs and no idea on the other chicken yet, open to ideas!
    So besides not getting a crispy skin, not that worried about, what other problems might I face with the lower temps?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Problems? None...Other than the skin, Poultry does fine at 225-250. An 8lb Chicken may take 4 hours but I think you should plan more time on the Ribs, 5 hours min, unless you like them chewy...JJ
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Try adding some extra flavor through Brining . I use normal brine 1:1Salt and Sugar and add Garlic ,Onion , Heat if wanted and any other Spice you like.

    I fevel a spatcocked bird is easier , you could even do a Brick Chicken wrap a normal Red Brick in fiol and place on rthe Chicken as it cooks .Have the Bird bones side down and cook

    until 165*F in the Breast and 170* F in the thighs .

    Oh ,and always cook Fowl UNDER any other foods .
  4. bmaddox

    bmaddox Master of the Pit

    This is a great point. While pork and beef fat is delicious chicken fat is gross. 

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