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Looking for Whole Chicken Recipes

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0EggMan0
0EggMan0 Posts: 17
in EggHead Forum
Being that whole chickens take a lot less time than their pork or beef counterparts I'd really like to nail down a solid smoked whole chicken recipe. What are some methods, rubs, marinades, brines that you all have used and enjoyed?
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  • gpsegg
    gpsegg Posts: 427
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    Suggest spatchcock 400 degrees raised direct about 1 hour. Rub with EVOO and DP Tsunami Spin. Enjoy!
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • Ktim
    Ktim Posts: 364
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    What gpsegg said is very good advice but I let it cook about 1 hour and 30 mins. Mickey`s coffee rub is awesome on chicken. 
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Go spatchcock indirect with Toni chatcheries, kosher salt, and course black pepper. 350 until 160 IT deep in the breast. About 1.25 hours for a 5 lb bird.
    Dave - Austin, TX
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  • Nature Boy
    Nature Boy Posts: 8,687
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    I also agree with George. With a small bird I may go as hot as 400, but with anything over 4 pounds I usually go closer to 350. Controlled fire, not too much charcoal. I cook skin up until rub is set and dry, (45 minutes to an hour) then flip over to finish. Done birds a lotta ways, and this one is hard to beat. Have fun!

    Chris

    image
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Ooops. LOL I think that's a turkey, but same principle exactly!
    Happy cookin.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • flemster
    flemster Posts: 269
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     I admit that i use Old Bay Seasoning:  makes an outstanding Chicken rub and is my "go to" rub/spice for the feathered ones...  I often spatchcock direct high in the dome with a @400F dome temp.  Sometimes I do a "whole roaster" indirect about 350F dome temp
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    I love spatchcock too and do it a couple times a month. Just to ring the changes I use one of those tubes on a base (instead of a beer can), fill it with hard cider and sage leaves, rub the chicken with evoo and Oakridge pork and poultry rub. Stand it in a half hotel pan and put hard veggies, like spuds, carrots, celery, onions and parsnips and cook those in the chicken fat and juices. Add soft veggies - squash, broccoli and so on twenty minutes before the end.
    Indirect, 350. PS legs up, feet and pan. About an hour and a half. 
    Great one-pot meal.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • JC_EggRookie
    JC_EggRookie Posts: 26
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    Spatchcock Rocks! I have 3 beer can chicken frames in my garage gathering dust. Did my first Spatchcock turkey a couple months back with great results as well. 
    Still a Rookie after 3 years and always will be learnin'. Love my LBGE!
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