1st Cook in Model #2 - Whole Chicken. Recipe suggestions?

J

jdwoods

New member
Hey guys, 
So, it is finally time for the inaugural cook in my SI#2. I've decided that I'd like to try my hand at a whole chicken.
I think I would like to dry brine the sucker over night. Any suggestions?
Any simple recipe suggestions?
I plan to smoke at 250 (set temp), pull at 160 (internal temp), maybe hit with the broiler for 3-5 minutes, maybe just wrap it and let it sit for 15-30 minutes...
Any advice is very much appreciated.
Cook is slated for Sunday!
 
This has been my poultry brine long before I purchased my SI and has always worked for me. Feel free to make your own adjustments.

Poultry Brine

Brine
• 2 Quarts Water
• 1/2 Cup Kosher Salt
• 1/2 Cup Dark Brown Sugar
• 1/4 Cup Maple Syrup
• 2 TBSP Montreal Chicken Seasoning
• 1 TBSP Minced Garlic

Brine Prep
1. Heat ingredients in 1 Quart of water until sugar and salt were dissolved.
2. Pour brine mixture into brining container.
3. Fill measuring vessel with 1 Quart of ice, and then add water up to the 1 Quart line.
4. Pour Ice/Water into brining container and stir until ice is dissolved.
5. Place in fridge until brine if fully cooled.
6. Add Poultry.
• I have occasionally spatch-cocked my chickens, but find more often that I just do them whole and stuff them with equal parts Carrots, Onion, and Celery (mire poix).
7. I typically brine my poultry overnight. Others will tell you that this is way too long for poultry and that you should only do 4-6 hours. But, this has always worked for me and I haven’t had any salt complaints. If you are sensitive to salt, you may want to shorten the brining time.

Smoke Prep
1. Drain brine.
2. Rinse chicken to remove brine. (Don’t worry about removing the spices as they have given their all and are no longer needed.)
3. Place Poultry on smoker racks and pat dry with paper towels.
4. Add your choice of oil for a binder (I usually just use Canola), and then apply your poultry rub of choice. I usually just use the same Montreal Chicken Seasoning that I used in the brine.
5. Smoke with 2-3 ounces of your choice of wood.
a. Set smoker at 140 degrees for 45 minutes.
b. Increase Smoker temperature to 250 for 3-4 hours until breast reaches 160 degrees.
c. Finish to 165 on a grill or broiler to crisp up the skin.
d. Let chicken rest for 30 minutes. I normally just place some foil loosely over the top of the bird. I don’t really bother to wrap it tight for a short 30 minute rest. I just place it on my serving platter and place a sheet of foil over the top and press it around to fit.
e. Remove Mire Poix if used and serve.
 
This is the method that I use to prevent my wood from starting on fire. If you hit it hard from the get go at 250, your wood will most likely combust and you will experience the infamous belch (search for belch on this forum and you will find what I mean).

Others here have started to wrap the bottom half of their wood chunks in foil (AKA foil boat) and run at 250 the whole time with good results.

I am just holding on to my old method that has been working for me. Either way should work for you.
 
Interesting. I noticed that this happened when I seasoned the smoker.
Thank you for the tip!

Another question: Do you put a water pan in?
 
Yes, I use a water pan filled with Apple Juice/Cider for most of my smokes. The exception would be for poultry unless it is skinless. For poultry with skin on, the skin provides a really good moisture barrier so the water pan doesn't do much good.  Brining will be the ticket to a moist bird.

Good luck with your smoke. Let us know how it goes and make sure to take some pictures. We love pictures around here. :)
 
So, I made my first Chicken yesterday.
I did not wet brine the chicken. I actually did a dry brine: http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html
I did the dry brine for 12-14 hours.
Then I rinsed and pat the bird dry, made a compound butter with Trader Joe's "Everyday Seasoning", filled with Mirepoix.
I put the bird in the Model 2 at 140, as instructed above by NDKoze for 45 minutes, then I cranked it up to 250. (Pecan wood.)
This next step, I would not suggest: I left the house for 2.5 hours.
As soon as I got back, I read the IT on the thermometer, it said 160.
I threw the bird into the broiler to crisp up the skin for like 5 minutes, let it rest for 20 minutes loosely covered...
In the end, it was great.
 

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Looks and sounds like it turned out great!

Yeah, you can leave during a pork butt smoke, but poultry can really fly to 160 sometimes. ;)
 
Thanks guys. Your help was instrumental in the cook.

I should mention, regarding moistness, that the dry brine seems to have been successful. I would suggest it to anybody doing a bird, to simply give it a try. It is a very quick/easy approach.

Also, I did NOT use a water pan. The chicken was super moist.
 
Nice job, JD! 

Just a side note - might want to check out this post on pictures to help with sizing:

http://smokinitforums.com/index.php?topic=1272.0

Hard to enjoy the beauty of a great meal when the picture is gigantic. ;)  Let me know if you have any questions that I can help with!
 
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