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Author Topic: Brined and Smoked Whole Chicken  (Read 2802 times)

jpittssr

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Brined and Smoked Whole Chicken
« on: October 05, 2014, 04:38:05 PM »
For lunch today I had Smoked chicken
« Last Edit: October 16, 2014, 02:47:15 AM by jpittssr »
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DivotMaker

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Re: Brined and Smoked Whole Chicken
« Reply #1 on: October 05, 2014, 05:37:51 PM »
Looks good, Ed!  Sure would like to see the recipe here, though.
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Tony from NW Arkansas
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DivotMaker

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Re: Brined and Smoked Whole Chicken
« Reply #2 on: October 05, 2014, 06:48:19 PM »
Thanks Ed! :D
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Tony from NW Arkansas
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PhatterMike

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Re: Brined and Smoked Whole Chicken
« Reply #3 on: October 09, 2014, 04:16:54 PM »
Looks great Ed, how crisp did the skin get?
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Mike from Palm Beach Gardens, FL

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swthorpe

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Re: Brined and Smoked Whole Chicken
« Reply #4 on: October 09, 2014, 07:39:11 PM »
The skin usually does not crisp up in the smoker, so I will send the chicken to the weber grill for a few minutes to crisp it up after it reaches 160-165IT.   
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Steve from Delaware
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DivotMaker

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Re: Brined and Smoked Whole Chicken
« Reply #5 on: October 09, 2014, 08:14:55 PM »
Once you finally realize that skin will NEVER be crispy in these smokers, your life will be a lot less stressful!  Took me awhile, but I finally accepted it, and am now at peace with it! 8)
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
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