Smoked chicken

[Purestock25]

Going to do my first smoke on my own pit today. Mother in law bought 4 chickens for me to try. I just threw a little TexJoy seasoning on them and gonna see how it turns out. Wish me luck!

[BigSmokey]

Good luck! Let us know how it turned out!!

[Big Ed]

Good luck and take some pics!!!! Smoke On!!!!!

[Purestock25]

I'm taking pics. I'm about two hours in. Shooting for temps between 225-250. Learning the pit though. How long should it take at this temp?

[egghead]

Not sure how long at those temps but the chicken has probably picked enough smoke. I would bump the temps and pull when the breast hits 165 and thighs at 185. Just my preference.

Buena suerte

[Swamp Donkeyz BBQ]

+1 on what EH said. I'd run the temp up to about 325 to put a little crisp on the skin. Good luck! Looking forward to the pics.

[BluDawg]

I think your gonna find the skin on those L&S cluckers to be about as palatable as an inter tube. Chicken is better at 325-350 skin is bite through I call it chicken bacon.

[Purestock25]

Chicken bacon! That sounds fabulous!

So, chicken shouldn't go L&S?

I'm ramping up the temps to 350

Sure don't want to be eating inner tube chicken!

[Purestock25]

Well, apparently 4 hours at 250 isn't enough to cook these yardbirds. They looked really good, had my mouth watering! I took one off to test it. Juice,(bloody) ran out of the cavity. I put it back on for 30 minutes more, then took it inside to see if it was done. Breast looked good, but the quarters were still pinkish. Back on the pit! I guess I need to get a meat thermometer!

[Rambo]

Whole Bird?

[Swamp Donkeyz BBQ]

My wife bought me a Thermapen for Christmas and it is definitely worth the money.

[Purestock25]

Yes, whole bird. I ramped up the heat to around 385-400, and after 30-40 minutes, they were done.

My thoughts:
I needed to get more seasoning to the meat. I seasoned it thoroughly, but, since it was still skin on, the seasoning didn't penetrate through the skin. Maybe next time I'll inject.

The breast meat was very tender, juicy and overall, not too bad. A little more seasoning, and it would've been awesome! The dark meat was also good, but needed more seasoning too. I think I need to increase the heat like several of you suggested. L&S isn't always best.

The pit did remarkably well, for a cheaper pit. Temps were easy to control and it smokes very well. I'm going to try again Saturday. Maybe not chicken, but my youngest shot a rabbit and wants me to cook it. Gonna do the bunny and maybe some pork butt.

[BluDawg]

You can brine and add what ever to the brine it will pull in the flavor. Did you season inside the cavity it makes a big difference. Personally I like my BBQ chicken to actually taste like smoked chicken so they get a good coat of salt & pepper and hit the pit.

[Rambo]

Whatt Blu dawg said. You can also carefully pull back the skin and season directly on the meat and pace skin back with toothpicks.

I go back though to a thread i started a week or 2 ago about letting the meat be the meat. Chicken should be chicken, eyc,etc. I use a simple brine that increases moisture using salt & water. I know some people might add hot sauce to that mixture to enhance flavor. 2-4 hour max on brine or breast meat will be mushy.

Academy sells a Chicken Holder for beer can chicken for about $2.00 that I use to stand birds up in the cooker.

[egghead]

Another way to get a little seasoning to the breast.

Cut a lemon in half
Save the lemon juice
Scoop out the pulp
Melt some butter and add the lemon juice
Add some other seasoning if you like - garlic powder, etc.
Pour the lemon butter back into the lemon halves and freeze
Slide the frozen lemon halves under the skin to baste the breast
Can also inject a little of the mixture in the thighs - I don't

I don't use a stand for the bird - the can and two legs form a tripod to keep the bird standing up