Chicken Halves

[Grampy]

I have always been a big fan of smoking chicken halves. I'm not really sure why, it's just the way I like it. I have smoked a lot of halves in my old smoker but today is the 1st time that I have tried it in my new SI#2. I started out with 3 whole chickens about 4 1/2 lbs each. I spatchcocked them and then cut them in half. Brined them for 4 hours, rubbed them with Montreal Chicken seasoning and into the SI#2 on the top two racks with 2.75 ounces of Pecan wood for 3 1/2 hours. The end result was delicious! Brining the chicken made them super moist and juicy.

 

[SuperDave]

I like doing halves too.  I like to hang them but a #2 probably doesn't have the height for that. 

 

[DivotMaker]

Lookin' good, Jimmy!  Every time I do half chickens, the skin shrinks something terrible!  What temp did you smoke them at?

 

[Grampy]

Lookin' good, Jimmy!  Every time I do half chickens, the skin shrinks something terrible!  What temp did you smoke them at?

Tony, I did them at 235 and didn't have a problem with the skin shrinking.

 

[SuperDave]

There has been a couple of occasions where the skin at the breast line shrinks so I've just gotten in the habit of pinning the skin with a couple of toothpicks just to be safe. 

 

[DivotMaker]

Thanks Jimmy and Dave!

 

[TexasSMK]

That is some good look'n yard bird.

 

[Grampy]

Thanks Dale, they were mighty tasty!

 

[TexasSMK]

Jimmy I have not smoked chicken--Did you have them on the rack skin side up, or down?

 

[Grampy]

Dale, I laid them on the rack skin side up.

 

[gregbooras]

I have done chickens whole, I will have to give this a try!

Thanks Greg

 

[Grampy]

I have done chickens whole, I will have to give this a try!

Greg, I have done them both ways but have decided I like the halves better. It's just a personal preference. The key is to brine them first and they will be super moist and tender.

 

[gregbooras]

Jimmy,

I was concerned that they would not be as moist as a whole chicken, but it sounds like the brine should fix that!

Thanks Greg

 

[Grampy]

Greg, I have always brined poultry and have never had a dry bird yet.

 

[allmann]

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