Smoking a whole chicken on Masterbuilt smoker

Discussion in 'Poultry' started by diesel0309, Mar 5, 2015.

  1. New to the forums but a HUGE foodie and have been cooking my entire life. We have 6" of snow in Texas today and I wanted to cook some chicken and dumplings for tonight. To start with, I have a 30" Masterbuilt electric smoker that I like to use sometimes. Picked up a 5.5 lb while chicken yesterday and began to prep. I melted 1 cup of salted butter then combined 2tbls of Saltgrass seasoning, 1tbls of Tony Chachere's seasoning, 1tsp of Worcestershire sauce, 1 cup chicken stock, 1tblsp smoked paprika, 1tblsp garlic powder into a pot and brought to a boil. I let come to room temp for injecting the bird. This was a 24 soak and brineing will work too but I lake FLAVOR! Ha! Set the smoker at 275 then waited until the internal temp of the dark meat reached 175. I used Myron Mixons champion mix pellets for the smoke and added it once every 45 min.
    The chicken turned out perfectly! The only way I have had better was frying one and the skin turned out nicely crisp! Hope this helps anyone looking to do the same and I'm sure I'll post my next round of meat as well.
     
    gary s and foamheart like this.
  2. [​IMG]WOW! That is a fine looking yard bird. We have a little snow on the ground here in Arkansas. When you get a chance will you swing by roll call so everyone can give you a proper SMF [​IMG]?

    Happy smoken.

    David
     
  3. Hey David and thanks! Just finished up the roll call. It's pretty crazy. I have 4" here and a city over in Grapevine accumulated 7"!!! Been since the 80's since I have seen snow this deep in Texas!

    Thanks for the welcome!
     
  4. A couple of questions....what is QVIEW and SMF? Just new to all of this. Lol
     
  5. timberjet

    timberjet Master of the Pit

    Smoking Meat Forums. SMF. Q-view is when you take pictures of the meat in the smoker or just generally when you document the occasion for us to all enjoy along with you. We like seeing pics of what you are up to. Sometimes it can help to see what is going on if you have a problem and need some advice too.
     
  6. Perfect! Will give more details and pictures next time.

    Thanks!
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Now thats a bird to take pride in, and I like birds!

    I believe that rates Points!

                   [​IMG]
     
  8. Thanks FoamHeart!
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job on the yard bird
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Excellent [​IMG]  Crispy skin on a 275*F cook . . . maybe letting it go to 175*F IMT in the Thighs... [​IMG]  way to go [​IMG].
     
  11. How long did it take to get to 175?
     
  12. Nice Job, Have to agree with Foam   ---------------     [​IMG]     Beautiful Color 

    Gary
     
  13. Diesel that a fine looking bird there, you did a excellent job, i bet it was very tasteeeeee.

    dannylang[​IMG][​IMG]

    and welcome to the post, i see that you only have a few posting here, and i have not welcomed you here.
     
  14. Thanks Dannylang! It was fantastic in my cast iron chicken and dumplings!
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    ZOMG!! No gumbo? I guess Chicken and dumplins is good enough though.
     
  16. Oh no....I reserve that for seafood and smoked andouille sausage! Ha!
     

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