Author Topic: Whole Smoked Chicken  (Read 763 times)


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Whole Smoked Chicken
« on: September 11, 2021, 08:21:32 PM »
A friends daughter raised chickens for FFA, I bought one and decided to smoke it. Bird was about 7lbs dressed out. No brine was used in this smoke. I stuffed the cavity with equal parts carrots, red onion, celery and tied her little legs closed with twine. Placed 3oz of cherry wood in and into the #2 it went and I turned the dial to 225*F.

5 hours 20 minutes later, the breast probes were reading 165*F/176*F.

Pros: super juicy, it practically fell apart. Breasts came off the rib cage with my fingers. Drummies and wings twisted off.

Cons: too much smoke flavor! Wing tasted like I was eating a hunk of charcoal, I only ate 1. I will use 1.5oz of cherry wood next time. Will also put some sort of herbs and spices in/on it next time.
« Last Edit: September 11, 2021, 08:25:53 PM by JDSwan87 »
Josh=== Michigan/Toledo, Ohio border

old sarge

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Re: Whole Smoked Chicken
« Reply #1 on: September 12, 2021, 03:19:33 PM »
Aside from your flavor profile, looks good.  Cutting back on the wood is a smart move.
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