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5 replies

First Whole Chicken on now - what should I do?

FM Former Member
Hello all!

First time posting here, but I've read through quite a bit already. Seems like a great site with a lotta knowledge.

Anyway, I recently purchased a SM009. I did a brisket a couple weeks ago that turned out pretty good, and am tackling a whole chicken today.

My questions is on time/temp. The recipe I'm working off of said to cook to an internal thigh temp of 165, smoking at 225 for about 4 hours. I have a buddy who says he smokes chickens for 6-7 hours.

So I'm set at 225, and the internal temp is already up to 172 after only three hours. I just opened the door (I know, I know!) to make sure the probe was in the thigh, and it seems to be. I also checked the other thigh and it's the same temp. I was planning on smoking for another 1-3 hours, but should I take it out now? I don't want to overdo it. The skin is also a strange brown/black color I wasn't expecting, is that normal?

Any quick advice would be appreciated. I'd hate to pull it early if I don't need to.

Thanks
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T thousandoakieMember
It's done. Take it out. Foil it, hold on to it for 20-30 minutes. Crisp the skin on the grill. Hope, 1) you didn't cook it too long, and 2) you didn't use too much wood...it only takes a little.

Temp rises during the 'rest period', and chicken takes on smoke very easily. It will be pretty good no matter what, but your second shot at it may be even better.

Good luck and let us know your thoughts on how it came out. Hope, too, this is timely for you.
FM Former Member
Okay, so I let it go 3.5 hrs to an internal temp of 180. Let it rest and cut 'er up. I won't say it was anywhere near perfect, but I was pretty pleased for a first attempt! It really wasn't dried out as I had feared. The wings were a bit dry, but everything else was pretty juicy. I think I'll try pulling it 5-10 degrees sooner next time.

I didn't crisp the skin up, so it was on the rubbery side, but I usually try to avoid the skin anyway, so that helps!

The smoke overpowered the herb rub a bit. I think next time I'll try either a marinade or a more intense rub, and switch from the 4 oz of hickory I used this time to maybe 2-3 oz of apple or alder or something a little more mild.

All in all, a success, and a hobby that's a helluva lotta fun to start learning. I'm always open to critiques or suggestions of what to do different next time.

Thanks for the help
FM Former Member
I had the same issue. The thermometer said 170 and I said NO! After 2 hours! How culd that be?? I thought I had the probe worng, etc, etc. I popped the door and used my other thermomemter and sure enough - 170! It was done after 2.5 hours! And delicious too!

Try this:

Equal portions: Katamala olives / garlic/ feta cheses / pesto. Pull the skin away and put the contents inside. Smoke until done.

Awesome!

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