DeweyDuckHunter
member
Reged: 12/14/05
Posts: 100
Loc: Where The Damage Is
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Getting ready to work out the food for my daughters birthday party next weekend. I am going to do a couple of butts, a couple of chickens, and either sme ribs or a brisket. Question time.
I just can not get my chicken right. It cooks fine and is alright to eat, but just does not taste "smoked" to me. I have put the bird on the grates, and I have used a beer can cooker stand to "stand up" the bird and both ways just does not have th flavor I am looking for. It seems to me that it is the skin that traps the smoke from getting into the meat.
Anyone have any advice for me?
Thanks!!!
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Bubba
strangesly aroused
Reged: 12/14/05
Posts: 3828
Loc: Lemmingstan
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Mutual Funds. 
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swampy
stirrer of chit
Reged: 12/13/05
Posts: 7085
Loc: Valhalla
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cut your bird in half keep under 250 and plan on smoking for about 4 1/2 hours. IMHO chicken is better the day after smoking it. cool it off and put in a big slow cooker to get back to warm. I never check temps or times on chicken I won't pull it until it looks right. I watch the skin on the leg and where it pulls up too, plus I watch to see it drip clear. I put no rub or anything on chicken unless I am doing a skinless bird. The skin if smoked well will be a charcoal brown and the meat after cooled and brought back to temp will be very moist
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 10993
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Quote:
swampy said:
cut your bird in half keep under 250 and plan on smoking for about 4 1/2 hours.
What he said. I soak it whole in water for a couple hours before cuttting it also. I will rub mine down with a good rub for chickens or a beer can rub
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It’s better to be hated for who you are, instead of loved for who you aren’t.
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DeweyDuckHunter
member
Reged: 12/14/05
Posts: 100
Loc: Where The Damage Is
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Never thought about cutting it, gonna try that out.
Should be a smokey day on Friday around my house. Got 2 butts (that I am gonna rub and might try an injection as discussed in another thread), 2 chickens, and a brisket. The big party is on Saturday so heating up the chicken in the crock pot will be the ticket.
Do you leave it on the bone when you put it in the crock pot, or do you pull the meat off the bone for warming it up?
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