Sunday Smoked Chicken

Discussion in 'Poultry' started by eccman, Mar 22, 2015.

  1. eccman

    eccman Newbie

    I smoked a whole chicken today. The brine I made was sugar, salt, chili powder, smoked paprika, granulated garlic, fresh sliced jalapeno and water. I brined it for 24 hrs. I stuffed the skin with fresh jalapeno and onion before I put into the smoker.

    I used beech chips and smoked it for just over 4 hrs at 230 degrees. This is the first time I used beech chips. It has a very light taste, good for chicken.

    disco likes this.
  2. That is a fine looking yard bird. How was the beech chips?

    Happy smoken.

  3. Wow that looks delicious! Is that an 8 pounder?
  4. eccman

    eccman Newbie

    The beech had a very light flavor which is what I was looking for this time. I just finished making a delicious smoked chicken tortilla soup with the leftovers.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice looking Bird .

    Tell us more about the process and Internal Meat Temps. (IMT)

    Love the color...
  6. Beautiful Color, Nice looking Birds

  7. b-one

    b-one Smoking Guru OTBS Member

    Great looking chix!
  8. We eat a lot of smoked and grilled chicken, Yours looks great

  9. eccman

    eccman Newbie

    I brined the chicken overnight with fresh jalapeno, fresh onion, salt, granulated garlic, cumin, chili powder, paprika and sugar.

    I used beech chips. I smoked it for 4 hrs at 225 degrees. At one point I open the vent and the temperature shot up to 400. But other then that it was at 225. I let it sit for 30-40 minutes and then cut into it. Great stuff.

  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice Job!! 

    A full smoker is a happy smoker

  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice colour on that bird!



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