Whole Chicken

Discussion in 'Poultry' started by bhath19, Feb 21, 2016.

  1. bhath19

    bhath19 Newbie

    I am going to cook a whole chicken in my electric smoker today.  I'm thinking 5-6 pounder and have contemplated spatchcocking the bird.  I always cook by temperature but wanted to get a rough idea of how long to cook so I know when to throw the bird in the smoker.  I want crispy skin so I assume I'm going to have to cook at 275+ to attain this.  What are your suggestions for time per pound as an estimate, temp and prep?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If spatched and cooking at 275+ I'd figure 1-1 1/2 hours to reach an IT of 165. Add 30 minutes of rest time. If you can run higher I would. 325-350 really helps crisp the skin.

    I spatch 99% of my whole birds. Only time I don't is if I use the rotisserie.
     
    Last edited: Feb 21, 2016
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I spatch them too. They seem to cook more evenly.

    Al
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Spatchcocking is the only way to go. Also, the higher temp you can get will better.

    Good luck with your bird. I hope you enjoy it. Joe :grilling_smilie:
     

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