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Smoking a 4lb chicken

Unknown
Unknown
edited November -0001 in EggHead Forum
Going to smoke my first chicken today. Anyone have any special tips/ recipes that they swear about. Planning to keep dome at 225, is that about right?
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  • Chef
    Chef Posts: 7
    camicus,
    225 is too slow for chicken, the skin will turn to rubber at that temp. Set up for indirect heat, placesetter w/drip pan. I use a beer can chicken holder to hold the chicken upright. Here's what I do: Take montreal seasoning or your favorite, and loosen the skin around the breast, legs. Rub the seasoning in between the skin and the meat, being careful not to tear the skin. You can also put pats of butter under the skin. Rub skin with oil/butter/seasonig. Season inside of cavity. Roast at 350 degrees with wood chunks on the coals for your smoke. You get the smokiness, and crispy skin. Now, how long?.... Until the thighs reach about 180 degrees. Chicken needs to be at 165 to be safe, but you need about 180 to get the internal bones cooked. If skin is not brown/crisp by the time the internal temperature is close, crank it up to 400+. Let rest off of the grill for 15-30 minutes. Enjoy.
    Chef Aaron Link
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