So over the weekend im going to spatchcock and whack a few chickens in the smoker to see what I can come up with. I'm thinking to only dry brine with salt then stick em in with a bit of apple wood until just before reaching the correct internal temp then sticking them on direct heat to crisp the skin up. Will this work? I've read up on the "crispy Cornell chicken" recipe does anyone think i'd be able to get decent results in a smoker?
Any advice on brines, rubs, techniques etc would be greatly appreciated, this is only for feeding myself and the girlf for the week so up for trying some things.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
No seasoning? What kind of smoker? Crisping chicken skin occurs at higher heat (like 350*) and a very dry surface. Searing chicken on direct heat is tricky, I’d advise against that, just raise the heat.
I let my Weber kettle run as hot as it will go for chicken. That helps with crispy skin. No seasoning?. If you are cooking more than one chicken, that is the perfect time to try different rubs. Cook one as above, but then cook #2 with a rub such as Simon & Garfunkel. If you are cooking additional chickens, you can try more rubs - or not.
yep all up for trying rubs, i'm going to do 2 or 3 although I didnt think to season them as aside from tucking into one on the day most of the meat will be used in different meals during the week. Ge the smoker hot as then Garfunkal rub it is for one of them!
As the rest have said. Get that smoker up high in temperature 325°-350°F is a great range to shoot for. As for the final sear, I always do that and have had great results.
it's more i heard smoking chicken can make the meat go jelly like so was wondering how to get it juicy with crispy skin. Look like low.slow is not the way to go with Chicken!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I think most back yard chefs prefer a crispy skin, thats why you want the higher temps. The meat can be cooked just fine at smoking temps, that’s how the competition guys mostly do, but they are going for bite through, not crispy skin.
Last edited by SierraBBQGuy; January 26, 2018, 10:15 AM.
1. Dry brine overnight uncovered in the fridge
2. Put some vegetable oil under the skin. Nothing with water content (ie butter)
3. Throw some herbs on the outside if you like, but certainly some black pepper.
4. Cook at 325 - 350.
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I do chicken with salt only when I'm trying two different woods against each other, dark meat is adequately delicious with no other seasoning besides smoke, salt, and Maillard. At least in my opinion.
I wet brine. Apple juice is the base and I've been using Oak Ridge BBQ brine mix. I will add some garlic cloves, orange halves, some wine whatever I may have around. Pieces I brine for 4 to 6 hours whole chickens go overnight. I run the smoker at 275 or so. After brine rinse the chicken off and season with whatever rub you like. Again I like Oak Ridge BBQ they have several chicken/pork rubs all are excellent.
Smoke your chicken until you are about 20 degrees from your target temp. I spritz with apple juice and a cherry schnapps mix several times during the smoke. Then crank the smoker up to 325 or so for the last half hour or however long to meet your target temp.
Between the apple juice brine and the spritz you will get a nice crispy skin and a beautiful mahogany color.
Works for me anyhow. Your mileage may vary!
You know what the hardest part of smoking a chicken is?........... Keeping it lit!
Ok, bad joke. Yeah I agree with everyone. I've always smoked chicken at 325 to 350 and it comes out nice and juicy with crisp skin. As long as you don't over do it that is (which I've done while drinking bourbon and not paying attention). Mostly I use salt and a bit of black pepper but sometimes I use McCormicks Cajun seasoning. That gives it some nice flavor with a little heat. But, if you are trying 2 different cookers or woods, salt only would be the way I'd go.
In Meathead’s book the yardbird recipe calls for 225F. My experience is great smoke flavor but the skin is a total loss. Despite his recommendation of finishing it over direct heat I find it nearly impossible to do so without burning the skin or having it come off (and then burning).
I now see that the same recipe on the site calls for standard 325F. And I think that is more reliable for skin than trying to finish it over direct.
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