How long to somke an 8lb whole chicken for - Smoking Meat …
2012年11月27日 · After seasoning i let them sit in the fridge for about 30 min or until the rub is nice and dissolved. Especially under the skin ( i cut the skin back to get underneath). I try to keep the temp about 225-250 and keep them on for about 5hrs. Adding smoke every 45 min to an hr. Chicken takes on smoke flavor easily.
Whole spatchcocked chicken? - Smoking Meat Forums
2020年6月26日 · I generally smoke a whole spatchcock chicken at a higher temp, around 300, for about 2 hours, but that's for a 4-5 lb chicken. For a bird that large, at 250, I'd say at least 3.5 - 4 hours. For cooking that long, at that low of a temp, you'll also want to make sure you're spraying it down with apple juice or something, or basting it in some way ...
Time to smoke 2 5lb whole chickens - Smoking Meat Forums
2014年7月27日 · @timbrejet - this time around it was great! Last time with the too smoky chicken it was the first time ever smoking. I was forcing way too much smoke. I'm a bit more dialed in now. Looking for thin blue smoke, getting rid of billowing white smoke and not adding wood every 20 minutes. This was also my first time brining. Wow. Turned out awesome ...
Need to rest a whole smoked chicken? - Smoking Meat Forums
2008年8月10日 · I fired my Traeger up on high (375*) to get it started and forgot to change it. 1.5 hours later the bird was damn near done. I set it to "smoke" which sits it right around 200 for a while but the temp still came up to 170 quickly so I pulled the bird after 2 hours. It was thoroughly done, very juicy. Just hardly any smoke flavor at all.
Smokin a chicken (whole cut in half) How long?
2012年7月7日 · So chicken soup it will be. But rather than the usual chicken soup, I thought I'd smoke 'em before simmering them to give the soup something extra. So these carcasses, from the fridge, are going into the smoker. While they have been cooked before, I just figured doing it more or less the same as you would a fresh chicken ought to be the safe way.
how to smoke a whole chicken. - Smoking Meat Forums
2010年3月24日 · I smoke breast down for an hour then flip, then smoke until it hits 165 in the thigh and breast. I'll then give it about 4 minutes a side on a hot natural gas grill to crisp up the skin. Lastly I'll place the whole, uncarved chicken with a knife and fork on the platter directly on the table and guests can self carve whatever they wish.
Smoking a whole chicken on Masterbuilt smoker
2015年3月5日 · Picked up a 5.5 lb while chicken yesterday and began to prep. I melted 1 cup of salted butter then combined 2tbls of Saltgrass seasoning, 1tbls of Tony Chachere's seasoning, 1tsp of Worcestershire sauce, 1 cup chicken stock, 1tblsp smoked paprika, 1tblsp garlic powder into a pot and brought to a boil. I let come to room temp for injecting the bird.
How long to smoke a chicken? - Smoking Meat Forums
2012年2月3日 · For pulled chicken we spatchcock the chicken & smoke it at 225, bone side down in an aluminum pan with a little chicken broth & a couple tablespoons of rub in the pan too. Use a pan with high sides because all the juices from the chicken will fill up the pan.
1st Time Smoker (whole chicken) - Smoking Meat Forums
2022年1月6日 · Prep: Whole chickens and chicken breast should really be brined to avoid drying out and being tasteless. You get the best results with a simple brine, hands down. Brine: You have about a 5 pound bird. Place the whole chicken into a container or pot that can fit in your fridge, hold the bird, and hold 1 gallon of water. Measure out 97 grams of salt.
Need Tips.. Looking to Smoke a Turkey Breast and/or Whole Chicken
2014年9月22日 · For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F.