Any hints for smoked chicken?

[RobertN]

I am going to try smoking a chicken in my Little Chief electric smoker tomorrow. I was going to make a run with sage, thyme, rosemary(all three fresh from garden), garlic powder, onion powder and smoke with apple chips.

Any tips, hints, experiences?

 

[Fidler4]

I am going to try smoking a chicken in my Little Chief electric smoker tomorrow. I was going to make a run with sage, thyme, rosemary(all three fresh from garden), garlic powder, onion powder and smoke with apple chips.

Any tips, hints, experiences?

I brine my whole chicken the night before in 8 cups of water, 1/4 kosher salt and 1/4 brown sugar. Make the chicken nice and moist.

 

[CBW1999]

Low and Slow- be patient.
225-250 MAX on temp( I tend to stay on the lower side) A wireless thermometer and probe are great to have. You can put the probe in the meat to monitor the internal temp so you don't have to keep opening up the smoker.

The longer the better. It allows the connective tissue to soften and cook which will enhance juicieness and it helps flavors infuse throughout the meat.

When it gets to temp, pull it off set it in a pan and cover it allowing it to rest for 10-15 minutes. THIS IS VERY IMPORTANT! If you cut it now, all of the juice and flavor will be lost. It needs the time to absorb and stablilize in the meat.

I think your spice choices will make a good flavor. Since some are "fresh" you might try loosening the skin and stuffing the herbs underneath next to the meat.

 

[lhfarm]

I have had really good luck with recipes from Amazing Ribs. Haven't tried this one, but going to - Sweet Georgia Brown's Smoked Chicken Meathead has some fun reading too.

 

[s219]

Don't over-smoke. Chicken can easily take on too much smoke if not careful. I usually don't run smoke the whole cooking time.

 

[2LaneCruzer]

Don't over-smoke. Chicken can easily take on too much smoke if not careful. I usually don't run smoke the whole cooking time.

Good advice. I use Mesquite a lot, and while it is my choice (plus some Pecan and Blackjack), I put it on in the beginning and don't add any more. Too much smoke will make the chicken bitter. I also buy the "Smart Chicken" which has never been frozen. More expensive, but are a lot better than the run of the mill frozen chickens. I also use a good dry rub (of my own recipe). Wash the chicken, dry it and spray with olive oil. Add the dry rub; cook at about 210 to 250 degrees; it's done when the chicken reaches 165.

 

[RobertN]

That is how we do fowl in general. Yum, sage leaves right under the skin

I think your spice choices will make a good flavor. Since some are "fresh" you might try loosening the skin and stuffing the herbs underneath next to the meat.

 

[RobertN]

It turned out good! Made rub with approx 1tsp each garlic powder, onion powder, cracked black pepper, sea salt, paprika, thyme from the garden. Placed fresh sage leaves under skin. Smoked with apple wood chips.

Yum!

 

[CBW1999]

It turned out good! Made rub with approx 1tsp each garlic powder, onion powder, cracked black pepper, sea salt, paprika, thyme from the garden. Placed fresh sage leaves under skin. Smoked with apple wood chips.

Yum!

Ummmm.....save any for the rest of us?

I have been drooling since the start of this thread. Too close to thanksgiving to do poultry but, tomorrow I think a pork loin is destined for the smoker!

 

[2LaneCruzer]

Ummmm.....save any for the rest of us?

I have been drooling since the start of this thread. Too close to thanksgiving to do poultry but, tomorrow I think a pork loin is destined for the smoker!

Yep, got a pork loin in the frige, all seasoned with my rubb, and ready to go on in the morning.