Smoked chicken

Topperz

hey guys, looking to do a smoked chicken.  Any recommendations?  I’ve done them before but looking for something different...I can inject, smoke, beer can etc.  Looking forward to recipes and ideas. 

The Cen-Tex Smoker

Bge is a good chicken rig. I like the smoke better when it runs hot- especially on chicken. I spatchcock and Cook indirect at around 400 as high up in the dome as I can. Will get plenty of good smoke and crispy skin like that. Takes 45 min to an hour. My favorite rub is basically salt and pepper with a little granulated garlic 

DoubleEgger

The Cen-Tex Smoker said:

Bge is a good chicken rig. I like the smoke better when it runs hot- especially on chicken. I spatchcock and Cook indirect at around 400 as high up in the dome as I can. Will get plenty of good smoke and crispy skin like that. Takes 45 min to an hour. My favorite rub is basically salt and pepper with a little granulated garlic 

Agree. I prefer raised direct though. 

Mickey’s Coffee Rub is good on yardbird. 

Equal part: Instant Expresso Ground coffee

Equal part: Brown Sugar

½ part: Black Pepper

½ part: Kosher Salt

½ part: Garlic Powder

¾ part: Ancho Chili Powder

Mattman3969

Go low n slow raised direct.  Damn good chicken.  Here’s how I do it. 

http://eggheadforum.com/discussion/1194056/slow-cooked-bbq-chicken-smoked-potato-salad-and-baked-beans/p1

lousubcap

Give "pulled chix" a look thru the search function.  You can run for hours L&S.  Really a different outcome for the yard-bird.  FWIW-

Topperz

Ok, so I tried something different and it really turned out great.  I normally do a spatchcock chicken indirect at about 400,  this time I did a spatchcock chicken at 235 for 7 hours.

put chunks of peach wood in with the lump and on the lump.  Had fire stabilized at 235 deg for about 2 hours and then put the chicken on.

cooked it until an internal tempo of 165 and took it off.  Put on at 10:30 and took off at 5:30.

did a rub of salt, pepper and garlic.  Basted twice during the cook with a vinegar, butter, water and salt mixture and then reapplied some rub

skin was crispy, meat fell off the bone and was not dry at all with a nice smoke flavour.

Topperz

@Mattman3969, thanks for the link...I will definitely try that next!!

lousubcap

@Topperz - great cook and result.  Sounds like a pulled chix cook right there.  Congrats.

DoubleEgger

@Topperz use this to upload your pics 

dsrguns

Great results on that cook. Nice plump bird too.

Mattman3969

Nice 

jetman96

I like a raised-direct (link) spatchcocked with Simon and Garfunkel rub, which I can do after work any night of the week. I have this probably twice a month, at least.

allenguo

Want to have an egg to survive, egg tray can solve this problem perfectly.

Mickey

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

NDG

Nice bookmark thread growing here  . . Chankin