Whole Chicken in the #3 no time to brine lets see how this works

[LongBall]

No time to brine so I thought I would try this with a 6.88# bird.

1.5oz cherry
cook 140 1 hr (not sure if this is good idea on the bird)
finish cook at 275 till it gets to 165

Stuffed bird with this is what I had on hand

1/2 of onion ruff chop
1/2 of lemon ruff chop with peel
1/4 of a clove of garlic ruff chop
hand full of fresh basil

rub bird with olive oil and then added my rub

one can of beer in a pan


Rub
6 Tbsp coarse ground pepper
12 tsp garlic power
12 tsp onion power
6 tsp corn starch
6 tsp salt
3 tsp smoked paprika
3 tsp beef stock base - granulated
1 1/2 tsp ground oregano
1 1/2 tsp lemon pepper

• Tweet
• 

[gregbooras]

Bart,

"Not sure why cook 140 1 hr (not sure if this is good idea on the bird)"

I would be a little concerned about cooking a chicken for one hour at this temp when it is stuffed.

But even without the brine, it should turn out good.

Greg

[LongBall]

Not sure why the 140 would be bad as that is a cooking/Holding temp. I think the idea is so it gives the wood a slow burn to start with. I'll let you know if it kills me....

[gregbooras]

Not sure why the 140 would be bad as that is a cooking/Holding temp. I think the idea is so it gives the wood a slow burn to start with. I'll let you know if it kills me....

My guess is you will still be alive tomorrow, just a guess

But I would be concerned about bacteria growth while the chicken comes up to temp. Once the chicken or meat reaches the 140 degrees, you are right not really a problem.

I think you will be alright, but the question I would like to ask, what do you think smoking the chicken at such a low temp will really accomplish?

Greg

[swthorpe]

We will need to wait on the details, but I am with Greg on why you would smoke at 140 for an hour.  When I do whole chickens at 225F, they take 3 hours or so and get plenty of smoke.   Curious to see if you think the chicken was over smoked with the so ramp up.

[DivotMaker]

If you're concerned about your wood burning, foil it, but don't cook chicken at 140 for an hour!  Unsafe!  You want to reduce the time chicken is between 40 - 140 range, where bacteria grows.  Go 250+ from the get go!

[Limey]

+1 on Tony's comments.

[drains]

Straight to 250 when I cook whole birds. Then looking for 165 to 170 on the maverick. Usually only a  couple of hours.  The stuffing and rub sounds like a winner. Let us know how it turns out for you.

[LongBall]

So it turned out just perfect. I pulled the bird out at 167 and it was so moist juicy and delish. I will attempt a brine bird at some point but after that smoke I'm not sure it will be worth the extra work. This is the same way I rotisserie them.

[gregbooras]

Congrats Bart!

Greg

[sprin001]

Wow thanks for the post. I am going to do my first whole chickens in a few days and will probably do a similar routine with additional brining. I have 2 chickens - wonder if I should brine only one and see how they compare?

[DivotMaker]

They'll both be great, Sprin!  Un-brined chicken is great, but I find a few hours in the pool really takes the chicken to the "next level!"  You should do a comparison!

[Limey]

If you are in a hurry try dry brining-lots of salt and pepper as a dry rub. I find this works well.

[sprin001]

Again, thanks for all the advice. I followed Divotmaker's advice on the pork butt and the results were excellent. I decided to brine them both this time. I might try to no brine in the future; but in my mind, it's worth the wait!

[DivotMaker]

Again, thanks for all the advice. I followed Divotmaker's advice on the pork butt and the results were excellent. I decided to brine them both this time. I might try to no brine in the future; but in my mind, it's worth the wait!

Good deal!  I think it is, too!