Smoking Chicken - need help

Discussion in 'Poultry' started by oscar1951, Apr 20, 2010.

  1. I just purchased a Horizon 20" offset smoker this weekend and decided to try smoking a couple of chickens. I was disappointed in the results. The legs and thighs had good smoke flavor, but the breasts were about the same as cooking them in the oven - OK but boring.

    What is the best way to get smoke flavor in the whole chicken.

    Smoked for about 3 hours at 250-275 using lump and mesquite. Used some dizzy pig rub on the skin.

    I have been cooking on a gasser and green egg for years.

    Thanks in advance for suggestions.
  2. polishmeat

    polishmeat Meat Mopper

  3. ak1

    ak1 Master of the Pit OTBS Member

    That's the problem with chicken breasts, they're bland. It's just the way it is.

    That's why I always use thighs, much more flavour.

    The wonderful thing about chicken meat is that it doesn't absorb fat. So, you can cook it with the skin etc, to shield the meat, and then pull the skin off after cooking if you want low fat.
  4. daddyzaring

    daddyzaring Smoking Fanatic

    Brine overnight, and/or inject.
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member


    What he said. You need to get the flavors to penetrate into the breast, so an overnight brine, marinade, or injection is the best way to go. Then apply rub right before you toss it onto the smoker.
  6. I would definitely inject the breast. I usually inject w/melted butter, italian dressing, a little hot sauce and the rub you used for the chicken. I tried the brining thing, but didn't care for the texture of the meat and I really didn't see the benefit. So now I inject everything.

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