Smoking whole chickens, with or without the skin on, what is best?
2016年1月21日 · Hi all, I enjoy smoking whole chickens, brine overnight then smoked at 230 degrees till done. The issue I have is the skin usually is a bit rubbery. So I was wondering, how does it effect the chicken if i remove the skin beforehand, then brine over night, season then smoke it up. Would it dry out with the skin removed? Thanks for the input.
Chicken Without the Skin - Smoking Meat Forums
Jan 25, 2021. #2. I haven't done a full skinless bird, but I've done lots of skinless thighs and breasts. Coat the skinless chicken with oil and seasonings. I use a spray can for the oil. Then smoke with a low temp like you would beef or pork, 225 …
how to smoke a whole chicken. - Smoking Meat Forums
2010年3月24日 · Sep 13, 2009. 3,627. 42. az. Mar 24, 2010. #2. as far as wood is concerned cherry, apple, pistachio, pecan and oak are milder than hickory or mesquite but as with everything it is an individual choice. i would brine the bird for 2 hrs in a solution of 1 cup salt to 1 gal of water. then rinse and rub with olive oil and yer favorite rub. also i ...
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.
Stalled Whole Chicken? | Smoking Meat Forums - The Best …
2015年6月28日 · For a chicken to hang at 140° for 7 hours leads me to one of two conclusions. 1. Your thermometer somehow got switched over to Celsius, in which case your chicken is toast. 2. Your pit temp is in the neighborhood of 140°, in which case …
Smoked Whole Chicken | Smoking Meat Forums - The Best …
2022年8月29日 · Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T... www.smokingmeatforums.com.
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.
Need to rest a whole smoked chicken? - Smoking Meat Forums
3,555. Florida. Aug 10, 2008. #2. I like to rest all the meat I do. It lets the juice go back up into the meat just like a brisket. I usually give it about 15-20 minutes. Just my 2 cents. Good luck on your bird.
Smokin a chicken (whole cut in half) How long? - Smoking Meat …
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.
Time to smoke 2 5lb whole chickens - Smoking Meat Forums
2014年7月27日 · Jun 21, 2014. 11. 10. Huntingtown, MD. Jul 27, 2014. #1. I'm reading about it taking about 2 hours to smoke a whole chicken. I will smoke to the correct temp but for the sake of estimating when to start will two chickens also take approximately 2 hours or should I expect it to take twice as long with two birds? These birds are 5.2 lbs each.