This is my first smoked chicken. I did 2 chickens today, one on my grill's rotisserie and the other, my first smoked chicken in my Smokette. They were 2 different chickens. The one I did on the grill, was a 5.75 lb. fryer. The one I put in the Smokette was a roaster, just over 6 pounds. They were very close in weight, but differed in shape. The fryer was more long and narrow, the roaster, round and larger looking.
This was a spur of the moment thing, so I had no time to brine, but I did inject both with the same solution of melted butter, some fruit juice, some lemon pepper and my favorite salt free garlic and herb spice. I put the roaster on middle rack of the Smokette, inserted the thermometer in the breast, and draped the chicken with a cheese cloth soaked in butter. (Thanks Smokin). I used one chunk of 1 1/2 oz. apple wood, set the Smokette at 250 and let it go for a couple of hours. After 2 hours, I opened the door, basted the cheese cloth with butter, closed the door and let it go for a couple of more hours, till the thermometer read 165 degrees. I then took it out and let it rest for about an hour.
There are pictures of both chickens, but mainly of the smoked chicken, since it's my first. Awwww, isn't that sweet. Get over it.
When my son came home from work and came in to get his dinner, he first took the rotisseried. Later he came back and got a piece of the smoked roaster. Then he came back for seconds and admitted that when he saw the smoked, he thought I had ruined a perfectly good chicken, but after trying it, he's wanting to know when I'm doing then next one! I have to agree.
The only problem I encountered, was that the thigh seemed to be a little tough and chewy. (Rubbery?) My question about that is did I leave it in too long, or did I do something else wrong? The breast came out great, but the thigh a little tough. That's unusual in my experience. Any suggestions?
The smoked chicken was a great change and added a different taste. The smoke made it less bland.
I adapted a lot of turkey recommendation to this, so thanks guys, for the help and suggestions.
Pat
Attachments
Images (4)
Original Post
