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First Time Slow Smoked Chicken

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dmchicago
dmchicago Posts: 4,516
in EggHead Forum
I've always done spatchcock at 400 for about an hour. Nothing wrong with that.

But a friend in Boston texted me pics of his slow-smoked bird last weekend. 

I had to try it.

Rubbed with Paprika, a couple different chili powders, cumin, cayanne, onion and garlic powders and salt.

2-fitty for 3 hours.

Outstanding!!

Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
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  • GregW
    GregW Posts: 2,677
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    Looks good.
    The trouble I have encountered with low and slow chicken is the skin. I can't get it crispy.
     
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  • dmchicago
    dmchicago Posts: 4,516
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    Yeah...that's the trade-off. But the flavor and moistness was worth it, IMHO.

    I've read of folks cranking up the heat and doing a sear to crisp the skin.

    Not eating the skin is kinda OK for me right now. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • lousubcap
    lousubcap Posts: 32,396
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    Looks great.  Way to give it a shot.
    If you want to get deeper into slow cooked chix-give pulled chix a look thru the search function here.  Generally run anywhere 5-6 hours at around 250*F on the dome.
    If I recall right @Mattman3969 has it down.  
    I will see where this lands as I need to give it another go as it has been a few years.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • dmchicago
    dmchicago Posts: 4,516
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    lousubcap said:
    Looks great.  Way to give it a shot.
    If you want to get deeper into slow cooked chix-give pulled chix a look thru the search function here.  Generally run anywhere 5-6 hours at around 250*F on the dome.
    If I recall right @Mattman3969 has it down.  
    I will see where this lands as I need to give it another go as it has been a few years.  
    This. I want to do this.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dmchicago
    dmchicago Posts: 4,516
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    Thanks @Mattman3969
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • smbishop
    smbishop Posts: 3,053
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    Just sharing, I have followed this recipe with good success!

    https://www.nibblemethis.com/2009/05/smoked-chicken.html


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    ^^^^ is the mop I use.  Try it over a low direct fire, closest  I’ve come to replicating the concrete block fire pit tasting chicken on the Egg 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • smbishop
    smbishop Posts: 3,053
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    Mattman3969 said:
    ^^^^ is the mop I use.  Try it over a low direct fire, closest  I’ve come to replicating the concrete block fire pit tasting chicken on the Egg 
    Thanks!  I will try this next time.  
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • lousubcap
    lousubcap Posts: 32,396
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    Great looking bird.  Way to bring it-and accelerate dealing with the dishes...  Toss any buy a new set tomorrow??   B)
    I have been cranking out two pulled chix/week per my son and his wife's request the past few weeks.  Being lazy I go the @Mattman3969 's proven method, very raised direct at around 200-210*F for 5-6 hours.  Always a winner, however you get there!  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Botch
    Botch Posts: 15,491
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    dmchicago said:
    Anyway, the flavor was sublime. My wife, upon a few bites said the words we all yearn for:
    " I'll be in the bedroom after you do the dishes."
    :lol:  Dammit, you owe me a new keyboard!   
    _____________

    Tin soldiers and Johnson's coming...


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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    I’d hit it.
    "I've made a note never to piss you two off." - Stike
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @dmchicago - nice bird!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • dmchicago
    dmchicago Posts: 4,516
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    The next day sandwich is 💰




    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Ike
    Ike Posts: 291
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    googled , but no results:  Dishcloth chicken.  Everything in this thread, except season the heck out of the skin, after taking off the egg, pull the skin of of the chicken in large sections and set aside.  After pulling the chicken, use the seasoned side of the skin like a dishcloth and rub the pulled chicken with the seasoning.  Lotsa ways work good.
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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