Smoking a chicken

[elguapo]

I'm planning to smoke a chicken on Saturday. Does anyone have a tried and true recipe/method?

 

[IRC]

First, you have to pick out all the stems and seeds...

<rimshot>

Thank you folks, thank you very much. We'll be here all week.

 

[TheFied]

Like a beer can chicken? When I do mine, I have them on the smoker side of my offset smoker.

 

[elguapo]

I seem to remember some posts on here about smoking a chicken that involved brining but I can't find them.

I'm down with a beer can chicken as well, never tried one. My pregnant wife is craving some chicken for the game Saturday and I haven't tried one on the offset that I picked up recently.

 

[TheFied]

I wouldn't think that brining a chicken is worth the effort. I have brined 2 turkeys that I have smoked (separate occasions) and they came out great but for a chicken, not sure if it is worth the sweat.

I recommend just doing a beer can chicken. You can buy a stand at HEB for ~$5 (or Academy). Take the gizzards and stuff out of the inside (should be in a packet). Cut the tail off. Put a rub of creole seasoning on (Zatarin's works good). I put the rub on the inside and outside of the bird.

Get a can of beer. Drink half of it. I then use a can opener to take the entire lid off the beer can. You don't need to do that but maybe use a knife to cut more holes in there. The stand should hold the beer can in place. You then place the bird such that the can is inside it's butt.

Do not cook over direct heat. Cook indirectly until the internal temperature hits ~170degF.

This guy used a Lone Star beer can. Nice.

 

[Fanny McLonghorn]

Brining is the way to go. For a whole chicken, it only has to be in the solution overnight. The moistness and flavor that result are definitely worth it, IMO.

The issue I have with the beer can cooking method is that steam is pretty much the enemy if you like crispy skin. You want the chicken to be as dry as possible when it goes on.

 

[Beau Vine]

Definitely brine it.

I was going to do a beer can chicken for a Saturday afternoon earlier in the season when the wife announced that she had invited another family over. I went to the same butcher shop and bought the same type of chicken, but didn't have time to brine this one, and put them both on the smoker.

Everyone noticed a difference in the finished products.

Beer can chicken how-to

All about brining

 

[TheFied]

My brined turkey was the best turkey I have ever had. I brined and smoked a turkey for a game-watching at a friend of mine's house for the Texas/ASU Holiday Bowl. Everyone there said it was the best turkey they have ever had; even better than Mom's.

But I just don't know if it is worth the work and mess for a chicken. Just my 2 cents.

I think GakFoo has a chicken recipe he touts on the HF Recipe Book.

 

[elguapo]

I've read on here previously that if you smoke a whole chicken the skin will become inedible. Apparently brining makes the skin crisp and delicious.

 

[NCAAFBALLROX]

I have smoked many a chicken on my Bandera offset with super easy results.

IMO, doing a chicken on the smoker (whether beer can or otherwise) is the easiest thing there is due to the shorter time it takes to actually get the bird off the smoker or grill & on the plate.

The one ^ is on the Bandera; here is one on the Weber, done offset style as the coals (Oak lump with an Oak log on top) is pushed to one side & the bird is on the other.

Open chicken, unpack the innards & set aside, rinse bird (I often like to pull the missed or unremoved 'slightly long' feather stems) & pat dry.

Season to taste, smoke around 225 - 250 degrees until done. Yes, the internal temp should hit 170, however I haven't used a thermometer on my birds for some time now. I do the drumstick wiggle test.

Whether on the Bandera or the Weber, I have never had any issues with the skin not being crispy. I want to do a beer can on the Weber, however the birds are too tall for the dome & I haven't purchased the spacer insert. Consequently, I cut it down the breastbone & lay them out flat on the rack.

I have done some beer can versions on the Bandera, however I don't have any photos of the in process or resultant sample.

PS: What's this "cut off the tail" business? That's the Bishop's Nose... all good, IMO (exception: livers & heart = yuk / gizzards = OK).

 

[Sooner-Tuf]

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[TheFied]

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[horn section]

I cut the backbone out to split the chicken so that the breasts are up. Then put butter slices under the skin. I usually use about a stick and the pieces rolled in rub of choice. season chicken chicken and let sit in fridge. About 30 minutes before smoking let sit on counter to come to room temp. smoke 225 - 275 until done. I usually melt some butter with onions and seasoning to mop on chicken while cooking. Makes the skin very crispy!!!!! works every time.

sorry no exact measurements or times because I don't use them.

 

[alden]

I do brine and beer can whenever possible. Cook or smoke at 350. Yum.

 

[Oranjello]

Did two last weekend with a slight coating of olive oil before applying the spice rub, skin came out nicely crisp and delicious.

 

[MeaHorn]

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[hullabelew]

The chicken will come out perfect if you brine if for about 6-8 hours then let it sit out in the fridge for 8 more to dry out. I then usually put a run on it but it is mostly paprika. The rub seems to help make the skin crispier as well.