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smoking whole chicken
Posted:
Sun Nov 28, 2010 2:33 pmby Mooskoka
Any direction on smoking whole chickens on a OBS, without a cure ?
Posted:
Sun Nov 28, 2010 3:09 pmby Big Guy
I like to brine my chickens overnight,I remove from brine, pat dry and give it a rub with evoo and a sprinkle of mrs. Dash, then put in the smoker @250 F smoke with sugar maple until The internal temp is 195, remove from smoker, tent and let rest for 20 min then eat.
my standard brine is 1 cup coarse salt, 1 cup brown sugar, 20 cups water.
Posted:
Sun Nov 28, 2010 3:19 pmby wheels
Big Guy
How long does an average sized chicken normally take to cook?
Is there a particular reason why you take the internal temp to 195F?
(I ask as that's a lot higher than I would normally cook chicken to - but I know nothing about hot-smoking and wondered if there's a specific reason to when hot-smoking them.)
Phil
Posted:
Sun Nov 28, 2010 11:56 pmby Big Guy
oops I got 6 and 9 mixed up, the final temp should be 165 not 195 sorry. thanks for pointing that out.
2-3 hrs depending on the outside temps and wind, usually gets it done
Posted:
Mon Nov 29, 2010 12:00 amby wheels
No probs mate.
simple brine
Posted:
Wed Dec 01, 2010 12:09 amby Mooskoka
I used a simple brine for 4 hrs. Wipped off seasoned with cajun rub and smoked on full heat on the OBS for 3 hrs. Removed with internal temp @ 165, tented 20 min and it was the BEST chicken i have ever done. tonight we had leftovers and they were still unbeleivable !!!!!!
Posted:
Wed Dec 01, 2010 1:27 amby Jogeephus
Do a turkey for Christmas the same way - longer brine time - and you will never be pleased with anything less.