Trying my first Chickens this weekend

Discussion in 'Poultry' started by remedy1154, May 24, 2011.

  1. I use a small charbroil sidecar, and Ive learned to use mainly lump with a few chunks for smoke, but I wanna make sure Im on the right track before I ruin my birds.  Im gonna put them in throw away aluminum dishes, brine em friday night, then smoke em until they hit about 175-180 on the leg...any suggestions?

    Thanks, B
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Beer can chicken.
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    X2
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I agree - Beer can chicken is the bomb
     
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I am not a big fan of the beer but chicken but I know a lot of people are.  I love for brine and spatchcock smoke over a bed of sliced red onions spritz with spray-able parkey about half way through.  Make sure you season both above and below the skin.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Beer cans are good, So is the spatchcock method. I like them both.

    But i will add that i like to brine my birds 3-5 days, Depending on the salt content of the brine.

    [​IMG]  and remember the Qview.
     
  7. So many ways to do chicken. Do you want crispy skin you can eat. Do you not eat the skin at all? You can go low and slow. Then discard the skin or make a baseball glove out of it. Or cook it higher like 275-300 and get crispy skin you can eat? Or even something in between. Personally I like low and slow but your mileage may vary.
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Keep the chamber temp a little higher (260-280)  for chicken. Personally, I like my chicken spatchcocked, partially boned, or fully boned out if not completely cut up. Nobody is going to eat the carcass so i don't see any reason to season and cook it only to have it's mangled mess on the serving table. Skin is another thing that doesn't have much benefit in a smoker. On a grill, it's a different story but I preffer skinless pieces for smoking. like said above, there's no end to what you can try so give it a go and see how it comes out..
     

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