Whole chicken Sunday...Doug

[darreldbeck]

Put a whole chicken on at 12:30. Set @ 230 degrees. Removed @ 5:30 when internal temp was 165. Turned out great; moist & flavorful. Removed all skin and tore of the bone.
Best thing about the experience was the fact that I did nothing to prepare the bird. Washed, a little trimming and into the smoker with a little water & chunk of wood!! That's it.
Doug

 

[Limey]

Hi Doug, I'm all in favour of super lazy Q but I find that a quick brine makes chicken even juicier. Give it a try when you are feeling energetic!

 

[darreldbeck]

What's the suggestion for brining? I am preparing a rack of ribs tonight for a Tuesday smoke.

 

[Grampy]

Doug, I am glad your smoke turned out successful. Roger is right, you really need to try brining a chicken and smoking it to compare the two. 

 

[DivotMaker]

What's the suggestion for brining? I am preparing a rack of ribs tonight for a Tuesday smoke.

Doug, it's amazing, but just a plain-ol' bird comes out great in the SI!  But, I agree with everyone that brining makes a big difference.  Here's what I use:

DM's All-Purpose Poultry Brine

I use orange juice, instead of sugar, in my brine.  Only takes about 3-4 hours for a whole chicken, so it's easy to do the same day you smoke it.

 

[darreldbeck]

Thanks for the info. I will be brining from here out. Spoke to co-worker today whom says brine makes all the difference. Mahalo!

 

[DivotMaker]

Brining is not the difference between bad and good, it makes the difference between better and best! 8)