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Guest
Guest
I did two whole chickens that I got from my local butcher in my WSM yesterday. It was the best chicken I've ever had. I used two poultry holders purchased from my local grate and grill store to support them.
The night before I rubbed BRITU rub (left over from last weeks ribs) on them and threw them back in the plastic bags they came in and added about 1/2 cup vegatable oil and 1/2 cup apple cider vineger and a little more salt. I rerubbed them the next day before putting them in the WSM.
The poultry holders had a dish under them for catching fat, prior to putting them in the WSM I poured some apple vinegar in there. I think they made a huge difference in the taste b/c I could taste the vinegar on the meat (and I love how apple vinegar tastes) However, the vinegar may have gotten on to the bird when I was removing it from the holder and it spilled out.
I used the same method for starting the WSM as in the BRITU article. I maintained the temperature between 230 and 240 measuring with a candy thermo at the vent (until a volleyball came crashing through to knock off and break it - luckily no mercury!) I usually close all vents for the first 2 hours and then open 1 vent (on the non wind side).
The chicken was the juiciest I've ever had. I was worried that I didn't do the vegatable oil / rub injections as stated on the "chicken on a throne" recipe, but as it turned out it really didn't need to be any more moist.
My family and I don't usually eat chicken skin. It was a shame that most of the rub was on the skin even though I did rub it inside the bird and under the skin. The rub on the plate was easily mopped back up while eating. however, I am wondering how things would have turned out if I did the smoke with the skinless birds.
Has anyone here ever smoked a skinless whole chicken and how did it turn out?
I also have way more fuel then I need for a 5 hour smoke (two chimney's full and 4 applewood chunks). If I go to 1 chinmey of charcoal will it be harder to keep the temp at 230 for 5 hours?
The night before I rubbed BRITU rub (left over from last weeks ribs) on them and threw them back in the plastic bags they came in and added about 1/2 cup vegatable oil and 1/2 cup apple cider vineger and a little more salt. I rerubbed them the next day before putting them in the WSM.
The poultry holders had a dish under them for catching fat, prior to putting them in the WSM I poured some apple vinegar in there. I think they made a huge difference in the taste b/c I could taste the vinegar on the meat (and I love how apple vinegar tastes) However, the vinegar may have gotten on to the bird when I was removing it from the holder and it spilled out.
I used the same method for starting the WSM as in the BRITU article. I maintained the temperature between 230 and 240 measuring with a candy thermo at the vent (until a volleyball came crashing through to knock off and break it - luckily no mercury!) I usually close all vents for the first 2 hours and then open 1 vent (on the non wind side).
The chicken was the juiciest I've ever had. I was worried that I didn't do the vegatable oil / rub injections as stated on the "chicken on a throne" recipe, but as it turned out it really didn't need to be any more moist.
My family and I don't usually eat chicken skin. It was a shame that most of the rub was on the skin even though I did rub it inside the bird and under the skin. The rub on the plate was easily mopped back up while eating. however, I am wondering how things would have turned out if I did the smoke with the skinless birds.
Has anyone here ever smoked a skinless whole chicken and how did it turn out?
I also have way more fuel then I need for a 5 hour smoke (two chimney's full and 4 applewood chunks). If I go to 1 chinmey of charcoal will it be harder to keep the temp at 230 for 5 hours?