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#3684645 - 06/05/14 07:56 PM smoked chicken
diamond hunter
6 Point

Registered: 09/16/12
Posts: 927
Loc: Goodlettsville Tennessee USA

OK I know how I usually do it but need a traditional,good recipe and full method.Im trying to see what Im doing wrong as well as right.I prefer it smoked and then sauced with a bbq sauce..what can you teach me???Brine??Yes or no.Time?Temp?Sauce before,after,during?PLease help this novice learn to smoke chicken parts better..

Edited by diamond hunter (06/05/14 07:57 PM)
John Hancock,diamond hunter

#3684725 - 06/05/14 09:30 PM Re: smoked chicken [Re: diamond hunter]
4 Point

Registered: 12/26/11
Posts: 433
Loc: Linden, Tn

Chicken for me is difficult because there is a fine line between done and dry meat. This is probably not considered a "traditional" method but its my favorite for smoked chicken. What I do first is put my chicken pieces in a brine of water, salt, sugar, honey, thyme, rosemary, and oregano for about 4-6 hrs. While I pat the chicken dry I bring my cooker up to around 275-300F (preferably 300F). Next I melt some butter in the bottom of an aluminum pan (for a larger pan about 3 sticks) and place the chicken coated in dry rub in the pan with butter. Put pan of chicken in your smoker for an hour. Take chicken out of butter lightly reapply dry rub and put back in smoker this time directly on rack. Smoke directly until your internal temp reaches 165F (in my experience 30-45 minutes). After internal temp is reached brush down with your favorite sauce and let it smoke another 30 minutes. Take your chicken off and if you wish brush a little more sauce on (I usually don't but thats just my preference).
I cook at 300F because with chicken I feel like the hotter temp gives me a better skin, while allowing an appropriate amount of smoke penetration. Cooler temps say 225F like you would smoke a butt will normally give you a soggy? skin. Side note on butter in pan, you just want enough to come up the side of your chicken, you do not want to submerge it. Like I said not necessarily a traditional way of smoking chicken probably but it has worked well for me in the past and I'm no pro.

#3684762 - 06/05/14 11:18 PM Re: smoked chicken [Re: PcDeer]
14 Point

Registered: 11/06/09
Posts: 9856
Loc: Memphis

Anymore, brining is the only "right" way to cook poultry. Pull from brine, rinse, and pat dry with a towel. Sprinkle the skin with a light dusting of salt to help dry it out further, then smoke as usual. Use a water pan in the smoke rig.

I'm with PcDeer on the tempů.no reason to go below 300 with chicken. It's a good way to practice on controlling your temps for a rookie, since chicken is much more forgiving to high cooking temps than other traditional BBQ meats.
Everything important in life was learned from Mary Jo Kopechne.

#3688395 - 06/11/14 09:23 AM Re: smoked chicken [Re: TAFKAP]
The ScubaCamper
6 Point

Registered: 08/14/13
Posts: 547
Loc: Chattanooga, TN

Great tips - thank you
"You think education is expensive? Try ignorance."

#3690841 - 06/13/14 06:37 PM Re: smoked chicken [Re: The ScubaCamper]
4 Point

Registered: 03/22/08
Posts: 190
Loc: roane county

whole chicken on a beer can- also known as drunken chicken, smoked at 250 bout 3 1/2 hrs. cool enough to cut up then brushed with favorite bbq sauce put into aluminum throw away pan and kept warm on grill. mmm mmm good!
#3698197 - 06/25/14 10:01 PM Re: smoked chicken [Re: waterman]
TN Whitetail Freak
8 Point

Registered: 11/29/09
Posts: 1942
Loc: Bradford, TN (Gibson Co.)

I made a sauce combo i absolutely love.....2 oz of sweet baby rays vidalia onion bbq sauce to 1 oz of siracha.....then add minched/choooed onion seasoning....i can just eat the sauce
Crossbows should be for the handicap only!

Life's Not Handed To Ya; Go Get It.

Sure, the rut is a GREAT time to hunt if you don't know what you're doing!

#3698263 - 06/26/14 06:26 AM Re: smoked chicken [Re: TN Whitetail Freak]
Diehard Hunter
12 Point

Registered: 08/01/08
Posts: 6980
Loc: East Tennessee

I only smoke leg quarters. The white meat dries out too easily for me. Here is what I do.

1) cut all excess skin off the leg quarter. Only leave the skim covering the meat.
2) clean out all the junk from the cavity side of the quarter. No one wants to eat that and it is just another layer to cook through.

Brine here if you want to, I don't.

3) rub the leg quarter with your favorite rub.
4) smoke at 250 degrees to an internal temp of 165 degrees.

I usually sauce mine when they are between 155 and 160 degrees and let them finish on the smoker.
The recreational value of a game animal is inverse to the artificiality of its origin and the intensiveness of the management system that produced it. Aldo Leopold

#3698630 - 06/26/14 04:19 PM Re: smoked chicken [Re: Diehard Hunter]
16 Point

Registered: 09/06/06
Posts: 12256
Loc: east tn

I love leg quarters ,best cut of chicken IMO
prayers sent for our friends in need every day

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