Whole chicken

I would guess 2.5 hours.

wow i was thinking like close to 4 hours I didnt realize it would take that little of time

LOL...I'm all for a guessing game, so put me down for 3hrs 6 1/2 minutes on 250, but I would allow more time, you can always wrap in foil and put a towel around it.

When smoking a brined chicken, they will come to temp rather slow, but cook fast at the end, so watch em close.

lol guess im just a newbie at this didnt realize it would take around 3 hours. Just trying to figure out about what time to throw it on but i guess if it was done a little early could always wrap it. thanks

Cooking at 275* or 300* will do a better job on the skin. Place a probe in the breast and one in the dark meat. 160* for the breast and 170*+ in the dark meat. It'll finish faster at this temp, so keep an eye on it. Chicken takes on smoke readily so go lighter on the wood. Good luck. You'll be amazed how moist and flavorful the meat results from the brining.

ya im excited about trying it this is my first attempt brining so i hope it turns out good.Think im gonna go with 1 ounce of apple wood to try this bird

the chicken has been in the smoker right about 55 minutes and it is already 120 deg. Cooking at 250 does that seem right? Seems kinda fast to me

quote:

Originally posted by pseshooter300:
the chicken has been in the smoker right about 55 minutes and it is already 120 deg. Cooking at 250 does that seem right? Seems kinda fast to me

Chicken cooks wicked fast. Hard to believe it could be that fast, but it is. Keep your eye on the IT (internal temperature) as chicken will finish quickly and you don't want it over done.

I mix up some mayo and horseradish and make smoked chicken sammiches with the leftovers

SmokinMAINEiac

2 hour mark on my thermometer and it is at 143 deg. Seems like it has slowed off now

Things got mighty quiet, did something happen at the 2hr 45 min mark? How long does it take to eat a whole chicken?

Hope all is a history except for the good notes that you took!

sorry everything turned out really good i half to admit the brining is really a trick that is something i will half to keep doing. Chicken ended up cooking 3 1/2 hours total temp got to 163 and i put some barbacue sauce on it and let it set for a few minutes in the smoker then pulled it and ate it up. It was really good. Thanks to everyone that helped me through this cook i really appreciate it. I took good notes also

I've seen where a lot of you separate the skin from the breast meat for turkeys and put some rub inbeteewn the meat and skin....whould you do the same for whole (4-5lb) chickens?

I do!!! Smokin' has taught me that to get the rub/ flavor in the outer edge of a chicken/turkey this is the best way. Otherwise when I throw the skin away the flavor/rub goes with it.

Thanks cal, I'm going to do it then.

Getting ready for my first ever smoke and it just so happens to be in my new CS smokette. After reading & reading & reading some more my head is swimming. BUT! I think I just about have it.

ONE more question.

After reading the hints & tips in brining 101 it talks about after the brine to let the bird sit in the fridge overnight if you want "better" skin, 12 hours sounds like a good min. I know I will not get crisp skin unless I put the bird either in a hotter oven or grill for a few after the smoke.

But my questions isn't about the "sit time" and crispy skin as much as about flavor, soooo.....

Do you do a quick rinse of the bird before moving it to the foil or plastic wrap to sit? If your not all that concerned about the skin, would you even bother with the sit at all???

I'm talking about a 5 pound chicken and a brine of around 8 hours so I'm not going crazy with the brine time.

Me, I don't rinse. I think some people think that more salt clings to the outside. Me, I don't think it does.

But... rinse away.

Air drying seems to help some, I don't because I can get my smoker hot enough.

Many swear by it, so overnight would be fine.

Thank you so much Smokin That helps quite a bit actually.

Thank you all for your help. I smoked my first chicken yesterday and it turned out amazing.

4.81 pound chicken
Simple brine for 8 hours (3/4 cup Kosher salt, 1/2 cup regular sugar 1 gallon water)
No rinse
Let sit in the fridge overnight 11-12 hours
Paul's Chikki rub inside, outside and under skin
Smoked it at 225* with 2.3oz of wood total (2/3 apple & 1/3 pecan)
FTC breast side down for an hour after I hit an internal temp of 165* (2:50hrs)

You guys were bang on about the temp settling down when you put food in the smoker. When I seasoned the smoker I would set the unit to 200-205 and it would spike rather quickly to around 260* which kinda freaked me out a little LOL. But yesterday, with a chicken in the box it was just a nice steady run-up to 225*

quote:

Originally posted by Smokey Bear:
Thank you all for your help. I smoked my first chicken yesterday and it turned out amazing.

4.81 pound chicken
Simple brine for 8 hours (3/4 cup Kosher salt, 1/2 cup regular sugar 1 gallon water)
No rinse
Let sit in the fridge overnight 11-12 hours
Paul's Chikki rub inside, outside and under skin
Smoked it at 225* with 2.3oz of wood total (2/3 apple & 1/3 pecan)
FTC breast side down for an hour after I hit an internal temp of 165* (2:50hrs)

You guys were bang on about the temp settling down when you put food in the smoker. When I seasoned the smoker I would set the unit to 200-205 and it would spike rather quickly to around 260* which kinda freaked me out a little LOL. But yesterday, with a chicken in the box it was just a nice steady run-up to 225*

How did you like the Chikky Rub?

SmokinMAINEiac

I thought the Chikki Rub was fantastic, really liked it. I now have the recipe tucked away in one of my cookbooks ;-)

quote:

Originally posted by Smokey Bear:
I thought the Chikki Rub was fantastic, really liked it. I now have the recipe tucked away in one of my cookbooks ;-)

We really like it too. Used up the last of mine yesterday...gotta make up some more for my next chicken cook.

SmokinMAINEiac

Where is this recipe for chikki rub?

I did a find but only come up with this thread....

Thanks.

http://forum.cookshack.com/eve...351014744#3351014744