Whole Chicken MES

Discussion in 'Poultry' started by snot00011, Mar 18, 2016.

  1. snot00011

    snot00011 Fire Starter

    Ok I have never done a whole chicken in my MES. Anyone have step by step instructions. Please no brining.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'd recommend spatchcocking the bird. It allows the bird to my flat on the cooking grate which helps the bird cook evenly.

    You need to cook your bird to 165. So have a good therm for checking the temp. Over cooked chicken will be dry and undercut pled chicken isn't safe.

    Higher pit temps are better for poultry. Helps crisp the skin and still end up with moist meat. Crank that MES up as high as it will go.

    Air dry the bird to help crisp the skin. Uncovered overnight in the fridge is best. If that's not possible you can use a hairdryer on low right before going in the smoker.

    Simple rub is good. SPOG (Salt Pepper Onion Powder Garlic powder) is a good place to start.

    I don't brine poultry. It's not needed for moisture but can be used to change the flavor.

    http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Juicy Smoke-tastic Chicken and Turkey

    Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. For Whole Birds, you can figure about 15 minutes per pound to reach the desired IT, closer to 10-12 minutes per pound if you Spatchcock. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose and a few minutes les per LB if Spatchcocked. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

    Mild but Wild Chix Rub

    1/4C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Gran. Garlic

    1T Gran. Onion

    2tsp Bell's Poultry Seasoning or other

    1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

    1tsp Black Pepper

    1tsp Mustard Powder

    1tsp Allspice

    1/2tsp Cumin

    Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
     
  4. smokinal

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

    Sounds like they have you covered!

    Make sure to let us know how it turns out!

    Al
     
  5. snot00011

    snot00011 Fire Starter

    four whole spatchcock chickens
     
    Last edited: Mar 19, 2016
  6. twoalpha

    twoalpha Smoking Fanatic

    I'm In. [​IMG]
     
  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Me too. [​IMG]

    TW
     
  8. I am planning on smoking a couple birds today.  I brined them in Chef Jimmy J's recommended brine and left them overnight in the fridge.  I also spatchcocked them.  I am going to smoke them at my house then drive them an hour away to meet up with some friends.  I'll then warm the birds back up on the grill.  Minimum time between cooking and eating is 3.5 hours.

    Should I cook them and refrigerator them or should I plan to pull the birds from the smoker just before I leave and keep the birds warm?
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wrap in foil, wrap in towels, place in cooler. They will still be hot and at safe temp. You won't even need to warm up.
     
  10. Will do!!

    Thank you!!
     

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