Smoking whole chicken - HELP!

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bruinboy

Newbie
Original poster
Jun 20, 2014
11
10
yorba linda, ca
Hello everyone,

Hope you all are going to have a wonderful 4th of July! I'm going to buy a new electric smoker today. Was hoping to try out smoking an wholly enact chicken. Never done this and was hoping for your guys help. Temperature? Rubs? Timing? Type of wood? Thank you guys!

Bruinboy from SoCal
 
I like to brine my whole birds in a solution of salt, brown sugar, and a little garlic and onion powder. I brine anywhere from 8-12 hours.

Then I coat in olive oil and use a basic rub of salt, black pepper, garlic, onion, and paprika.

I go around 280-300 degrees smoker temp.

As the above poster said, cherry is outstanding for chicken. It gives the meat a kiss of smoke without getting really overpowering.

Pull it off when the breast gets around 165-170.
 
Glad you liked it! Easy recipe and great way to learn chicken, but also happens to be a real crowd pleaser. Makes for great enchiladas with any leftover chicken too. I usually throw an extra chicken on just for that purpose. :drool
 
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