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2 Smoked Chickens

500
500 Posts: 3,194
in EggHead Forum
Smoked two whole chickens at 250*. Pulled the meat to use for lunches and dinners this week. Will Foodsaver the rest. 


I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Mickey
    Mickey Posts: 19,783
    Very nice
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Foghorn
    Foghorn Posts: 10,312
    Yeah, you can send one of those foodsaver bags to me if you want.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • rmr62
    rmr62 Posts: 233
    I usually do mine at about 375-400, not technically smoking, but always get great results
    Lagrange, GA   LBGE
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  • 500
    500 Posts: 3,194
    I do usually go hotter, but since these were all for leftovers I wasn't concerned about crispy skin, giving that up for hopefully a juicer pull. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Mickey
    Mickey Posts: 19,783
    500 said:
    I do usually go hotter, but since these were all for leftovers I wasn't concerned about crispy skin, giving that up for hopefully a juicer pull. 
    The "juicer pull" is only due to the temp at which you pulled them, not at cook temp. 
    I also cook all chicken/turkey at 400 direct (just saying). 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • 500
    500 Posts: 3,194
    Ok @Mickey that makes sense. The joints in the legs wings and thighs did separate easier I felt due to the low and slow. Or maybe I just thought it did. Maybe it was juicer cause I was able to monitor the IT better as I was creeping up on the 160* breast finish temp. At 400* I can miss it sometimes and go over. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • rmr62
    rmr62 Posts: 233
    that's one of the great things about the egg---there are a bunch of ways to do things and still get great results
    Lagrange, GA   LBGE
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I've cooked individual chicken pieces low and slow but never a whole bird. Thanks for a new idea! 
    New Albany, Ohio 

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  • claphamsa
    claphamsa Posts: 52
    how long did 2 take at 250?
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  • 500
    500 Posts: 3,194
    claphamsa said:
    how long did 2 take at 250?
    I usually keep track of those things, but I forgot this time.  I'd say it was close to 3 hours though.  Went to 160* IT.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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