Smoking a couple of chickens need advice

Discussion in 'Poultry' started by jaketruck, Jan 20, 2012.

  1. Tomorrow I am planning on smoking a couple of whole chickens and a nice big brisket. I have never smoked a chicken, but thought I would take the skin off, smear yellow mustard on and then use a nice rub I have found. I am open to any suggestions as I don't know if thats how to go about it or not. And also how and where to measure the temp to know if its done. Thanks. By the way.....I am smoking in brinkman vertical smoker. Will it matter if the juices of the brisket and chicken mix? I could put foil under the one on top I guess to channel the juice to the outside perimeter.
     
  2. pops6927

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

    Skinning it and rubbing it is the healthiest way to prepare it!  

    You definitely want to put the brisket on top and the chickens underneath; the juices of the chickens carry more potentially harmful bacteria than the brisket.

    You want to hit 165° in the breast/175° in the thigh.

    Have a great time and consume frosty cold beverages throughout! (Diet Rite Total Zero of course!).  Be sure to post plenty of Qview - never ever ever too much Qview, lol!  And, while you're waiting, catch some shots of the attendees enjoying too!
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Skinning it is the Healthy Choice, but I think the skin provides a level of protection from drying...You may choose to rub the mustard and your rub under the skin, smoke the bird then remove the skin before you eat it...JJ
     
  4. Whats the optimum brisket temp?
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Brisket...You can take it to 165*F, foil then back in to 190*F for slicing...205*F for pulling...or...Many Smoke the whole way without foiling...JJ
     

  6. Exactly. Pull the skin off after smoking. And don't forget the q'viee. 
     
  7. So just pull the skin loose and shove the rub in?
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep!...Inside and Out...Did you Brine first?...1/2C Kosher Salt, 1/2Cup Brown Sugar, 2-4 Tbs of your Rub and a Gallon of Cold water...Soak the birds 8-24 Hours, in the refrigerator, then Rub and Smoke, for Juicy, Tender, Best darn Chicken you ever ate...JJ
     
    Last edited: Jan 20, 2012
  9. When soaking do the birds have to be submerged?
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yes... a couple of plates should get the job done...A big Zipper Bag full of water works too. Place Birds and brine in a big pot or bucket with the plates on top..JJ
     
    Last edited: Jan 20, 2012
  11. Chickens done in 3-5 hours,  2x that on the brisket. or more depending on size for sure. I prefer to do the brisket the day before and reheat the brisket while cooking the yard birds...

    just a thought.
     
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Brine will help alot.after the brine
    I mix butter and my rub and put it under the skin.
     
  13. I got them in the brine this morning. I didn't have 24 hours but hopefully 8 will help some. Pretty simple and the gallon bags in a big cooking pot worked nice and neat. Now.....we wait. I appreciate the help.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget your camera!
     
  15. Thanks for the help fellas! It was great. I can't wait to do more chicken. Here is a pic of the finished product and one of my el cheapo smoker doin' its thang! Cant wait to get my smoker built![​IMG][​IMG]
     
  16. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  nice job
     
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    There you go...Looks Great!...JJ
     
  18. beeboq

    beeboq Fire Starter

    Looks good man.   That "cheapo" of yours is getting it done.
     
  19. The confusing part for me is how the times differ. I only smoked the chicken for 2 1/2 hours, and it was done according to sight and the thermometer. The Brisket only cooked for 4 hours and was done and very good and tender. Why do some smoke for soooooo long like twelve hours for a brisket?
     
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     

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