Smoking a chicken today...

[Travis Galey]

***UPDATE 2***

Two hours between 275 & 300 and it’s done.






***UPDATE 1***



***ORIGINAL POST***

I’m thinking about smoking it at 275 to 300 in order to get a crispier skin.

What are your best tips?

 

[jmb99000]

A whole bird? That temp should be fine. Shouldn't take you too long, either.

 

[rgvhorn 89]

I’m doing a whole chicken as well. Brined it overnight. I just need to find some hardwood charcoal and I’ll be good, but that seems impossible these days in LA.

 

[Travis Galey]

A whole bird? That temp should be fine. Shouldn't take you too long, either.

Yes, a whole bird. I guess my only real concern is drying it out.

 

[Travis Galey]

I’m doing a whole chicken as well. Brined it overnight. I just need to find some hardwood charcoal and I’ll be good, but that seems impossible these days in LA.

I didn’t brine my chicken at all.

 

[rgvhorn 89]

I didn’t brine my chicken at all.

We did ours overnight, but they say 4-6 hours is enough for a whole bird. There’s still time.

 

[Zorlac]

Yes, a whole bird. I guess my only real concern is drying it out.

Cook to 160 in the thigh and then let it rest. It’ll keep cooking and be fine for consumption.

You can cook at a lower temp and then raise the temp significantly for the last thirty mid to crisp up the skin. You can do that at the temps you mentioned as well.

 

[Travis Galey]

Cook to 160 in the thigh and then let it rest. It’ll keep cooking and be fine for consumption.

You can cook at a lower temp and then raise the temp significantly for the last thirty mid to crisp up the skin. You can do that at the temps you mentioned as well.

Is it necessary to brine it? Can I still get moist chicken without it?

 

[psychotiger]

Why not 350°? I do that with whole turkeys and it works great on my Rec Tec Bull! Check out this video:

 

[Hornspread Panic]

I’m doing beer can chicken today to keep it moist

 

[vatres]

Brine it if you have time. And if you do, don’t salt the chicken again.
Spatchcock.
Dry the skin with paper towels and let it dry further uncovered in the fridge for about an hour. Helps crisp the skin.

 

[TexEx75]

I’m doing beer can chicken today to keep it moist

This + basting frequently with Wishbone Italian.

 

[jmb99000]

Stick an onion inside or at least make sure you have a water pan. Should be great and juice as long as you pull it at 165.

 

[indiout]

Spatchcock way to go. No need to brine.

http://www.nakedwhiz.com/spatch.htm

 

[Travis Galey]

Well I’ve got a brine going on the stove and will cool it down before putting the chicken in.

 

[Travis Galey]

Spatchcock way to go. No need to brine.

http://www.nakedwhiz.com/spatch.htm

I’ve done spatchcock before but never the whole bird so I want to try it this way.

 

[billy badads]

Once you spatch your cock, you will never go bock

 

[MLC2028]

Did whole chicken on pedestal on Traeger last weekend.

Have to make sure your thermometer is set correctly in the bird.

I got to 165 in about two hours, but found out my thermometer was touching a bone.

I reinserted the thermometer at several locations and got around a 145 reading.

 

[Zorlac]

Is it necessary to brine it? Can I still get moist chicken without it?

Yes, you can smoke without a bribe and still have a moist bird. Brine does more for the flavor in my opinion.

 

[TheTR]

Doing two chickens and a rack of baby back ribs with rosemary and onion potatoes on the smoker. Two teenage men to feed!

 

[murphy7]

I’m thinking about smoking it at 275 to 300 in order to get a crispier skin.

What are your best tips?

I actually do mine beer can style at 350. Takes about an hour. Family loves them.

 

[murphy7]

Is it necessary to brine it? Can I still get moist chicken without it?

Yes. I inject mine and they are very moist.

 

[Smootus]

I bought myself some “Meater” wireless probes. Set them up to the WiFi , set an old phone by the grill to broadcast to my phone in the house, and I was good to go. Haven’t done a whole chicken but did thighs off set on the Weber. They were gone in a flash! Didn’t brine but put olive oil, rosemary and sage on them.

 

[RLong68]

Is it necessary to brine it? Can I still get moist chicken without it?

Sure. Just don't overcook. I smoked 4 breasts yesterday and they can out moist and delish

 

[mas4963]

I actually do mine beer can style at 350. Takes about an hour. Family loves them.

Does the beer can add a noticeable flavor or is it more to keep it moist?

 

[Daddy Mention]

I’m thinking about smoking it at 275 to 300 in order to get a crispier skin.

What are your best tips?

You've got to start low, if you want the smoke. Finish it high to get the crisp.

 

[Mr. Moose]

I broke two whole birds down and they've been sitting in buttermilk and brine overnight. Giving this recipe a try:

 

[liturgical orange]

Smoked one using plum wood with a small handful of scotch barrel chips. Extremely good. Pulled the meat off and using in a gumbo. Also put a pork tenderloin on at the same time. Great! Came out with a purple smoke ring. Pretty neat!

 

[Travis Galey]

The chicken brined for three hours and it’s been on the smoker for an hour.

 

[murphy7]

Does the beer can add a noticeable flavor or is it more to keep it moist?

I’m not 100% sure it does a damn thing other than keep it on the stand to be honest. Lol. It’s just the way I grew up watching people do it so I do the same.

 

[mas4963]

The chicken brined for three hours and it’s been on the smoker for an hour.

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Need more seasoning on that bad boy

 

[Travis Galey]

Two hours between 275 & 300 and it’s done.

 

[HALOMAN]

***UPDATE 2***

Two hours between 275 & 300 and it’s done.

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View embedded media

***UPDATE 1***

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***ORIGINAL POST***

I’m thinking about smoking it at 275 to 300 in order to get a crispier skin.

What are your best tips?

That looks good. I didn’t smoke a chicken but I might choke one if the wife isn’t in the mood later.

 

[Travis Galey]

That looks good. I didn’t smoke a chicken but I might choke one if the wife isn’t in the mood later.

Sometimes you just have to beat your own meat.

 

[jmb99000]

Looks like you came out....ACES! Wear a prophylactic tonight, Brougham!