First Time Chicken

[gunner28]

We traveled from Canada last Saturday and obtained a #2 from Steve.  This was a b-day gift from my spouse and kids.  Steve was awesome! 

The #2 was cured last Sunday as per instructions for 4 hours.

Last night we prepared our 1st experiment … a 3 lb whole chicken.  Bird was brined in fridge for 4 hours.  Then wrapped in Suran Wrap in fridge overnight.  Uncovered 1st thing this morning and given a dry rub (Cajun rub mix) and placed in fridge for skin to dry a tad (maybe 2 hrs).

Bird was rubbed with olive oil and stuffed with equal parts of celery, carrots, onion and apple mixed with some o. oil.

Bird went into #2 with setting of 250F and 1 pc. of hickory from Steve around 1005AM also with 3 foil wrapped potatoes.  Checked 2hr 45 min in; breast just shy of 140F.  Didn't check potatoes and left them in.  Bird back in #2 for 1 hr; breast just shy 160F.  Currently back in wout potatoes for maybe another 45 min hoping to hit breast of 170F.   Might grill for a quick bit to crispen skin? 

So far bird looks and smells good   Need to get a thermometer so we can monitor meat temp wout opening #2, but this is our 1st attempt  

Can't wait to taste it !

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[gunner28]

Nothing wrong with that 

Checking temp. after the last 45 min bird was still ~160F.  Decided to remove and fire up BBQ.  Grilled there for 10-15min for breast temp of 170F.  Sat covered for ~20 min while sides warmed;  potatoes and a new corn and cheese dish. 

All in all about 4.5 hrs in the #2 with a couple quick openings for temp check, + 10-15 min on the BBQ grill.

We were quite happy with the taste, and the smell was to die for !  The potatoes done in the #2 were great as well.

[DivotMaker]

Good deal, Gunner!  Congrats on that first smoke!  Btw, 165 is fine for chicken breast temp.  No need to go all the way to 170.  It'll be done, and oh so juicy!

[es1025]

Gunner, 165 is the preferred temp for almost all poultry. Be patient with the smoker, you will not be disappointed.

[swthorpe]

Sounds like a great maiden voyage!   Next time, try the potatoes without wrapping them...you will get a nice amount of smoke on the skin that is quite tasty!   I usually do the taters with ribs and they often need the full 5 hours or so to get soft, but I have taken them out on occasion, wrapped in foil, and finished in the oven at a higher temp---this would work well for shorter smokes where the meat is done before the taters.

[gunner28]

Thanks guys for the poultry temp and the baked potato suggestions.