Smoking question

Auburnegger · September 2008

I am going to attempt to smoke my first whole chicken this glorious football weekend. As I said in my earlier post I don't have my egg yet so I will be doing this with a vertical water smoker. Need some tips on how long to smoke and what kind of rubs I could try. Thanks for the help.

Big'un · September 2008

Personally, I would cut the back bone out, and spatchcock the chicken. On the egg, a 500F pit temp will cook it in about an hour with crispy skin and moist meat. As far as rubs go, mix some garlic powder, oregano, ground rosemary, lemon pepper, salt and what ever other spice you have. You'll do great. Take some pick for us. Enjoy!

Auburnegger · September 2008

Will do. How long do you think it will take to smoke a 4 pound chicken at around 225 or 250?

civil eggineer · September 2008

Usually low and slow cooks are designed for very fatty pieces of meat. Chickens, turkey, etc. have such little fat they tend to dry out during long cooks.

Big'un · September 2008

I'd cook by internal temp rather than time. But I'm guessing 2- 2 1/2 hrs.

Old Salt · September 2008

I just beer canned a 4lb chicken Sunday. 1 hr and 20 minutes at 400*. Skin not too good but very moist meat.

Smoking question

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