How to smoke a Chicken
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Uploader Comments (steve78412)
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looks good but 5 hours for a 3 lb bird seems like a low return on investment, will try the mustard idea though
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ill skip the plastic rap and keep my brain cells
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Mustard...Great idea...!
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looks delicious but I prefer a nice crunchy crispy skin on my chicken. I smoke em at about 350 F with some apple wood chunks. The low and slow method just doesn't get the skin the way I like it.
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I'd like to add my 2 pennies, do not take any of this as anything but constructive ok?
The smoke, perfect for the flavor, but the plastic and all, not necessary..
put 2 tsp of butter (1sp on each side, under the skin).. , coat top with dry rub, put in pre-heated over @ 500 deg (yes 500) for 10 minutes, and do NOT open oven, reduce heat to 375 for 1.5 hrs or to temp, then you get a succulent, tasty bird.. Want more taste? BRINE your chicken for 2 hrs in a bath of salt-water and seasons.. A+
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i dont care what anybody says everybody has thier own way of cooking. This chicken looks very tasty congrats and good job!
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So, how does the skin turn out? I've heard that when you smoke it at a low temperature like that the skin becomes rubbery...
stretch90 1 year ago
@stretch90 the skin is pretty much done-for after using this method. We did salvage most of it last time by hitting it with our charcoal starter, a weed burner, which is as close to a flame thrower as you can get at Harbor Freight.
steve78412 1 year ago
looked good but you lost me when you used all the plastic... and 5 hours is over kill... unless you are useing a boiler chicken then maybe.. but dont you have teeth?
HomeDistiller 2 years ago
The plastic seals in steam and helps break down the collagen. The results are a juicy tender bird.
I use a Pan Saver bag next to the chicken to protect from any plastic melting.
steve78412 2 years ago
Not a BGE - thats a Grill Dome I believe - a nice blue one too.
drmlabs 2 years ago
Yep, you called it. It is a Grill Dome.
Steve
steve78412 2 years ago