Has anyone smoked a chicken? I have smoker and it does great with pork and beef. Never tried smoking chicken. Does it work? How long would you smoke it-- dry rub first?
Yes, of course you can smoke it. Usually higher temperatures work better. Low & slow does nothing for chicken tenderness and the skin turns to rubber. I would suggest a minimum of 250 degrees...up to 325(+).
You can rub it (and probably 90+% of people do). I don't use a traditional rub on chicken...I just don't like it. I season it, yes...but not a rub like you would put on a butt.
Another important thing is don't use too much wood and mind your smoke. Chicken over-smokes easily and becomes acrid tasting.
Chickens are usually done in 3 hours or less depending on temperature.
(I have no idea who Jeff Phillips is...never heard of him)
I agree, Jay. I've come to prefer a higher temp/indirect grilling approach for chickens. In fact, I'll generally try to keep the temp between 300-325 and won't panic if it spikes to 350. It takes less time, absorbs the same amount of smoke flavor, and can save fuel. After all, there is no collagen issue dictating a low/slow cook.
Similarly, I use a pretty simple seasoning rub - salt, black pepper, and ground chile - that I will only leave on for a couple of hours. I've done a more traditional rub approach before, but prefer the more basic.
One other note worth adding is that I will "lacquer" the bird with a barbecue sauce and booze "glaze during the last half hour or so of cooking.
We smoke whole chickens all the time. I put a rub on it that is a mixture of granulated onion, granulated garlic, dried ground sage, kosher salt, ground black pepper, paprika, and a pinch of cayenne pepper.
Smoked chicken wings are outstanding too. We finish them on the grill to crisp up the skin.
I wish I could take credit for it. They are not uncommon on menus in barbecue joints. Pig wings are another variant.
Admittedly, it's a bit of a pain in the ass. Certainly not the type of thing you're going to do for a quick Tuesday night dinner, but there are those Sundays in the Fall! If the wings get the smoke on Saturday, they can be fried in the Meadowlands parking lot the next day!
I do it all the time.
For whole birds, a quick dip in salt water bath to cleanse then a rinse and pat dry.
Dry rub on outside, sliced oranges and onions stuffed in the cavity and then trussed.
If I have the time I inject with my own wet marinade as well.
Low and slow 250F will give you a hella tender bird but no crisp skin.
Bump temp to 300F or 325F and crisp skin will result.
Use a temp probe or thermometer and cook to 165 F internal.
I use apple wood as hickory can be a little overpowering for chicken IMHO.
The tyipcal results of my bird smoking attached....
All done at home.
I don't have a hard and fast recipe, but here's the general procedure:
-Flattened chicken breast
-Store bought Mesquite Rub, or make your own (brownsugar, cumin, ancho chile, salt black pepper)
-Provolone or cheddar
-Spinach or basil
-Pastrami or ham
Pound breasts flat, sprinkle both sides with the rub, and assemble onion, ham, cheese, spinach...roll'em up, or fold burrito style, depending on the shape...wrap with bacon slices, and use toothpicks to truss. Toss on the smoker, I usually aim for 250⁰ when working with poultry. Smoking time is around 2 hours, or until the chicken approaches 165⁰ GYSOT!