Smoking whole chicken - HELP!

Discussion in 'Messages for All Guests and Members' started by bruinboy, Jul 3, 2014.

  1. 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
     
  2. Last edited: Jul 3, 2014
  3. Thank you very much!
     
  4. hickorybutt

    hickorybutt Smoking Fanatic

    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.
     
  5. That sounds amazing! I'll have to plan ahead for that! Thank you.Thumbs Up
     
  6. @ specific impulse. ... great recipe! Was amazing!
     
  7. 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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