Yard bird for dinner.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sparks65

Fire Starter
Original poster
Jan 15, 2017
49
57
I smoked a chicken the other day along with 4 thighs.  Cut the bird in half, No oil, just rub.  Smoked indirect @375-400°

for about 45, 50  min. IT of about 180°. The skin was kinda crispy when it came off, but got fairly rubbery after a bit.  Sigh!  The left overs made killer chicken soup.



 
  • Like
Reactions: tallbm
Looks tasty!

What was your preparation of the bird prior to cooking? Did you go straight from unpacking to fire?

To get the best results air drying the skin is a must. 8-24 hours uncovered in the fridge. Even better rub the bird with salt and a bit of baking powder. Then air dry.

If time doesn't allow, use a hair dryer in low and dry the bird right before putting it on the smoker.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky