Smoke whole chicken -- what went wrong?

[belkhal]

I am completely new to smokers -- well completely new to cooking tbh.

I recently bought a MES 30... really just because it was on sale for $45.  So, hearing that chicken was a good starting place, I bought a 5.5 lbs whole chicken.

After reading some guides, I decided to Spatchcock it.  I brined for about 6 hours (despite the fact that the chicken came already brined), rinsed, patted, and rubbed it.

After curing the smoker, I brought it up to 250 (the MES probe was reading 270) and threw in a bit of pecan and a bit of apple and waited to smell a bit of smoke.  I guessed at where to stick the probes (Maverick ET-733) into the breast and thigh and put the bird in.

I didn't really keep track of time, I was mainly watching the thermometer; but I'd say it smoked for a good 1.5 - 2 hours or so (I added more wood twice).  I saw that the internal temps were about 155 and then cranked it up to 275 to try to crispen the skin.  About 15-20 minutes later, I saw that the internal temps went as high as 310 and then pulled it at 162.  The thigh probe was showing 190, but I assumed that I put it in the wrong place (at the fat part of the drum, just shy of the bone -- it was barely in the meat).

I then probed a few times with my instant kitchen thermometer and saw that several parts of the breast were only at 156.  This is probably where everything went wrong.  I tried to put the chicken back into the smoker, but it had lost a lot of heat.  Another 30 mins at 275 (MES showed 310 again) and the temps seemed stuck at 158.  It was 2 AM, so I didn't want to start the grill.  So, I took it back out and put the instant thermometer in again, wrapped the bird up in foil and didn't really notice the temperature increasing (perhaps I didn't give it long enough?  It sat at 160 -- difference between the Maverick and the kitchen thermometer).  I assumed that there wouldn't be any "carry-over" cooking -- maybe because I had messed with it much already.

In the back of my mind, I heard my wife making fun of me for trying to cook.  I did NOT want to give her food poisoning.  So, I threw the chicken into the oven and 375 roast.  At this point, I was off script from any recipe and I had no idea how long to cook it.  It was maybe all of 15 minutes, I pulled the chicken and my probe is now reading 165.  A couple minutes later, 170.  In the thigh, as high as 177.  The appearance had changed as well, it went from looking relatively juicy to fairly dry.  I cut into a bit of the thigh -- yep dry.  I wasn't planning to eat it today (now, maybe not at all) so I let it sit for about 30 minutes and threw it into the fridge.  Ah well, it was a trial run anyway.

I spent the last hour trying to look at safe cooking temps.  Only now did I see that 165 is the "instant kill" temperature and that you can achieve the same at 150 if you hold the temperature for 72 seconds, or at 155 for 23 seconds.  Given that the electric smoker + temp probes give us confidence in the temps (I did do a boiling water test on the probe),

So, next time around (this weekend), can you give me some ideas for (a) where to stick the probe, and (b) what temperatures I should pull at and what kind of carry-over cooking I can expect?

 

[SmokinAl]

I would put the probe in the thickest part of the breast.

Here is a photo of a turkey breast, notice where the probe is in the breast.

I took the thighs off & cooked them separately, so everything would cook faster, but on a small chicken, that's not necessary.

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• SmokinAl
• Nov 12, 2016

I pull my poultry out of the smoker at 157 in the breast.

A short 15-20 minute rest on the counter will bring it up to 165.

Hope this helps!

Al

 

[Rings Я Us]

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[bdskelly]

Morning Belkhal
I always probe the meatiest part of the breast. I also rotate my brid once half way through cooking on the MES or my WSM. As you know some areas of your machine are just hotter than others. I'll typically start with the breasts to the right ( which is over the heating element) then turn it so the drums and thighs are over the hot spot (right side).
I pull the bird at 165 and let it sit for about 30 minutes before carving.
Keep trying. You will get there! B

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• bdskelly
• Mar 28, 2015

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• bdskelly
• Mar 28, 2015

 

[dirtsailor2003]

If it was me, I'd crank your MES up to the highest setting for the entire cook. Nothing wrong with high temp smoking especially for chicken. Spatchcocking is my preferred method for birds and I probably do it 99% of the time. I very rarely wet brine poultry. I do dry rub brine it, and air dry it before going to in the smoker. To do this rub the entire bird with 2-3 tablespoons of salt mixed with 1 teaspoon of baking powder. Season with whatever other dry seasonings you want. Place the bird on a drying rack over a shallow pan and place in the fridge uncovered for 8-24 hours. Fire up your MES, when it gets to temp and the smokes rolling pull the bird from the fridge and right into the smoker. As for probing I would ditch your MES probes. Test your Maverick probe in boiling water. you should be within 5° degrees of 212° (see below for more on this). I no longer probe poultry until I'm 45 minutes to 1 hour in. (note a chicken in 350° degree oven will be done in about 45m,in-1 hour). I use my instant read (which is spot on) in the thickest part of the breast. I pull the chicken when it is 158°-160° and then rest uncovered on a drying rack for 5-10 minutes before parting it out.

Here's a few handy links for you to check out:

http://www.smokingmeatforums.com/t/...is-212-f-an-accurate-measure-of-boiling-water

http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken

Check out the poultry section here too:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

When all else fails here's the chicken recipe to solve all:

http://www.smokingmeatforums.com/t/143806/dirtsailors-5-minute-chicken

 

[readyrone96]

I have a few suggestions for you.

1. But a smaller bird 2.75-3.5 lbs mac.

2. Don't spatchcock. Keep it whole, it will. retain more moisture.

3. Buy a Jaccard 45 or 48 blades. Jaccard. and then brine.

4. Use a salt free seasoning. My rub is a variation of SPOG without the salt and mixed chile powders. If want a little sweet use Raw Cane sugar. Make sure you season under the skin.

5. Cook it hot as you can. I smoke between 300-375. When I baked them I do em at 450.

6. Wrap in foil before you take it off for about 5-10 minutes and then put in a warm cooler covered in towels for 30 mins. You can feel the difference after it has rested.

7. Enjoy. The skin will be bite through because the Jaccard makes tiny holes which allow the fat to render. I have done about 300 so far this year the exact same way. Not familiar with smoker you . I use a stick burner and a cinder block smoker.