Smoking Chicken - need help

[oscar1951]

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.

 

[polishmeat]

I would start by removing the backbone (AKA spatchcock, butterfly), and trying it that way. Something like this:

http://smokingmeatforums.com/forums/...ght=spatchcock
http://smokingmeatforums.com/forums/...ght=spatchcock

Also, you can try injecting the bird with some creole butter, hot sauce, itialian dressing, etc.

Good luck man.

 

[ak1]

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.

 

[daddyzaring]

Brine overnight, and/or inject.

 

[jirodriguez]

+1

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.

 

[nola saints smoker]

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.