Whole Chickens

Discussion in 'Poultry' started by michaelandrews, May 30, 2013.

  1. From what I've read, I need to brine them the night before, then get the breast to 165 and the thighs to 170. I just have a couple questions

    For the brine, do I need to keep it cool? I was thinking of doing multiple chickens, so I was just going to make my brine in a cooler. However, that won't fit in the fridge, so I just wanted to make sure I could just brine them like that.

    Also, how long does it usually take? I think I'll have a hard time keeping my smoker much above 250 but could you guys give me some times it's taken you for reference? I don't want to put them on at 3, only to not have them done until 8, and vice versa. I don't want to put them on at noon, to have them done by 2. Thanks!

  2. Never brine personally, season and smoke @ 325..... But i cook on a drum which does cook them faster.  When i cooked whole chickens in my offset propane cooker they were moist but near as moist as these drum chickens. 

    When you brine 8-12 hours is fine, either in a big plastic bag or bucket in the fridge... if not in a fridge then a  bucket with ice because you need to keep it below 40 degrees. 

    Last edited: May 30, 2013
  3. Michael, Hello and Happy (coming) Father's Day.

    Although not really necessary now( with the brine solutions used in processing) , however, if you desire a certain flavor ,by all means Brine as you normally would and add your Spices for 12-24hrs. Will not hurt your Chix and give a more presonalized taste.

    For a Crisper Skin I suggest a Compound Butter rubbed Ubder the skin and over the top of the skin . Be sure to dry the Bird well then continue... a short trip to the Grill on high , will Crisp it even more...

    Have fun and as always . . .
  4. seenred

    seenred Group Lead OTBS Member

    Hi Michael.

    I'll chime in with the other guys...brining isn't necessary, but can add some flavors of your choosing to the bird if you do it.  If you brine in a cooler, you have to continue to add ice...poultry will begin to breed bacteria if you allow it to get above 40*.  When I have brined in the past, I normally did an overnight, around 8-10 hours, but I've heard of others brining much longer.  It is suggested that if you brine, allow another 24 hours in the fridge for the skin to dry before smoking.  I've never done this, but its my understanding it'll really help get a better, crisper skin on the bird.

    Good luck! Let us know how it turns out!

    Last edited: May 30, 2013

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