Author Topic: Smoked Whole Chicken  (Read 1291 times)

Sum1

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Smoked Whole Chicken
« on: May 10, 2017, 01:35:46 PM »
Been testing and improving my Smoked Whole Chicken, trying various brines and rubs, using without and without butter, etc. and I think this is the best so far. It's really delicious, with a nice kick and great balance.

I tried to brine with and without sugar, and I think it works better without. I added 1 tbs sugar to the rub for a bit sweetness.

The only issue I have is that the skin shrinks and rips. Sorry that I don't have a photo. Next time I'll make it I'll post a photo.

I wrote to use a water pan, but now that I think about it, and also reviewing other people's posts, I think there's no need for it. Next time I'll try without it.

If anyone here tries this, I'd be curious to hear your feedback.

Here it is:

Smoked Whole Chicken

Ingredients
Whole chicken
Olive oil

Brine ingredients
1 gallon of cold water (or enough to completely submerge the chicken)
1 cup kosher salt
1 tbs ground black pepper
1 tbs cayenne

Rub ingredients
1 tbs brown sugar
1 tsp black pepper, coarsely ground
1 tsp salt
1 tsp garlic powder or granulated garlic
1 tsp sweet paprika
1 tsp Aleppo chili pepper (or other chili pepper, but Aleppo is better)
tsp dried thyme
tsp dried oregano
tsp crushed red pepper flakes
tsp cayenne pepper

Wood: 2oz apple, cherry or oak

Directions
1. Mix the brine ingredients well until the salt is dissolved. Brine for 12-24 hours in the fridge.
2. Remove the chicken from the brine, wash briefly and pat dry. Leave to dry on a rack in the fridge for several hours.
3. Mix all the rub ingredients in a small bowel until well incorporated.
4. Oil the chicken and spread the rub liberally all over the chicken, including the interior of cavity.
5. Place the chicken in the smoker on the lowest rack, along with a dish with 2 cups boiling water.
6. Smoke on 225F, set internal temperature to 145F.
7. When the chicken reaches around 130F, turn oven on to 375F.
8. Once smoking is done, place in oven for 35 min.
9. One the 35 min are up, turn up the heat to 450F. Once it reaches 450F, roast for another 2-3 minutes. This will crisp up the skin.
10. Let it cool for 10-15 min before serving.

Net cooking time (without brining and cooling): around 2.5 hours  


« Last Edit: May 10, 2017, 01:56:27 PM by Sum1 »
Zvi from Brooklyn

old sarge

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Re: Smoked Whole Chicken
« Reply #1 on: May 15, 2017, 10:58:04 PM »
Zvi - I like the thoroughness of your posts as well as the analysis (what worked, what didn't). I am not a smoked poultry person, strictly pork and beef, in that order.  But keep up the good work and the reports.  It is bund to be helpful to others.  Dave
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Sum1

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Re: Smoked Whole Chicken
« Reply #2 on: May 16, 2017, 12:57:57 AM »
Thanks David, I really appreciate that.
Zvi from Brooklyn

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Re: Smoked Whole Chicken
« Reply #3 on: May 16, 2017, 01:59:38 AM »
I second Sarge's thoughts... fine post
Bobby
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Airchair

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Re: Smoked Whole Chicken
« Reply #4 on: May 18, 2017, 12:22:55 AM »
Zvi - very pleasant and thorough post on poultry. To date whole chicken is my favorite smoke.....still a newbie. I am gonna try throwing the birds in the oven to crisp the skin. In the past we tend not to eat the skin but if its crispy I will give it a try.
Have you tried stuffing with mire poix? Not sure of the outcome without it but the result is fantastic. Thanks for the pointers and will try your recipe next time and post with results.

Court
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C3 Smokers

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Re: Smoked Whole Chicken
« Reply #5 on: July 06, 2017, 10:19:22 AM »
I smoked my first chicken by following your steps! Thank you for the detailed directions. I made a few modifications (to try and save time) and the end restults were still a hit!

- I bribed my chicken for 5 hours
- I used a pre-made rub "Bone Sucken Sauce"
- I did not let the chicken sit for hours after the brine, maybe only 30 minutes

Everything else I pretty much followed and it was a hit!!

old sarge

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Re: Smoked Whole Chicken
« Reply #6 on: July 06, 2017, 11:01:47 PM »
Nice looking bird!  I notice you have some nice looking pan juice for dipping. Good job!!
David from Arizona
SI 3D
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
US Army 70 - 95