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.