Exalted Pitmaster, speak to us of your wisdom on smoked chiken

[lcarreau]

PT,

I get good results roasting chickens, but I cant seem to get that slow smoked thing to work without the chicken being almost mushy, way past tender. Speak to us of your wisdom on the farm yard fowl.

-Lonnie

[MullahElRon]

You know Lonnie, I like my yardbird grilled or fried. It's way down below pork and beef when it comes to smoked or 'Que. Maybe I never had the right bird. Mesquite grilled's aight though...Now you got me boogerfooed. I think I better go to Churches and think about it some.

[Pitmaster]

You want to smoke chickens at about 225-250º. The breast should be 165º and the deepest part of the thigh 175º. Or be able to shake hands with the drumstick easily. Time frame could be 2 hours or so. The higher the temperature the less time. Smoking should be done indirect which means there is no radiant heat from the fire.

If your chicken is "mushy" it may be a little over cooked. I prefer chicken to be tender. The meat should "pull" apart easily. If you want more texture then you may want to cook to temperatures about 5º below those above. Skin won't be crispy either. It may even be a little rubbery. If rubbery it should cook longer.

Chicken is tough to cook because of the different temperatures needed to be safe.

Almost all chicken available today has been injected with a saline solution to increase moisture content and weight. If you look at the ingredients list there's usually a % of solution of water that you are paying for. This water solution can range from 5-15%. I prefer natural chickens that don't have this solution in them. Those chickens will have more texture but are not available except from specialty grocers, butchers, etc. I usually brine poultry to add the moisture myself. That way I have some control over amount of salt and seasonings I use.

One good thing about chickens is they are cheap to experiment with. Cook 3-4 at a time and take off at different times allowing each to cook an extra 15 minutes. Then compare.


Any suggestions or advice I give about BBQing should be treated the same as any advice about reloading. YMMV on the outcome depending upon grill, smoker, ambient temperatures, humidity, weight and temperature of meat, wind, direct sunlight, # of times you lift the lid to look at the meat, etc.

[cvfl]

I usually brine poultry to add the moisture myself. That way I have some control over amount of salt and seasonings I use.
What you using for a brine recipe? I gotta smoke a cabinet full o'chickens for some friends coming over tomorrow and need a quick soak tonight.

[Pitmaster]

What you using for a brine recipe? I gotta smoke a cabinet full o'chickens for some friends coming over tomorrow and need a quick soak tonight.

My friend Dan has a good recipe that I start with. Poke around his site for others. He knows his stuff. A great place for a party.

http://www.pine3.info/Buttermilk.htm

Per gallon of liquid (water, buttermilk or a combination) stir to dissolve:


1 cup of salt (preferably non-iodized dairy, kosher, or pickling)
½ cup of sugar (I like molasses)
2 tablespoons of ground pepper (I use freshly ground)
1 tablespoon each of granulated garlic and granulated onion
Just about any other seasonings or herbs can be added for flavor – I always include a little allspice as homage to the origins of barbecue. Ginger, rosemary and red pepper are popular additions. Use a non-reactive container such as plastic, glass or stainless steel (resealable plastic bags work great for small cuts). Cover completely with brine and refrigerate for about 12 hours. I don’t bother with rinsing or soaking in fresh water before cooking.

[MakeMineaP99]

I don't know anything about this Que thing, what are you talking about?

[MONTEGOD7SS]

It really does show that you're a yankee.

[MakeMineaP99]

Yankee? I'm a NYer, what is this Yankee you speak of? ;)

Best line ever, I'm in Anniston, AL having dinner with some folks on Tuesday night. One of them says, "this guy was a Yankee like this boy here" gesturing to me.