How to Smoke Chicken

Byamazingfoodstv


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47 Comments

  2. This recipe was awesome. For some reason the first stage at 225 took me just over 2 hours which surprised me based on your estimates. Seemed like the same size as your chicken only thing is I spatchcocked the chicken since I read it would cook faster. Any thoughts as to why?

  5. Marinating your chicken in coating of yogurt for a minimum of 8 hours tenderizer the crap out of it. Then you can use other parts of the chicken like the breast and leg for other stuff like shredding for salad.

  11. For those who want the short version 🙂
    1. Preheat smoker to 225-325°F depending on your smoker.

    2. Smoke chicken until internal temperature reaches 145°F. ( time will depend on your smoker so based it on the internl temp not the time)

    3. Increase smoker temperature to 325°F.

    4. Crisp chicken skin until internal temperature reaches 160-165°F.

  39. Dry skin: keep the birds in the fridge for a few hours to dry out the moisture in the skin. Even cooking: spatchcock the bird; this not only ensures the breast and legs will come out evenly cooked and juicy, but will also speed up the cook time. Re same: you came back to the birds after two hours, but prior to that said you'd be checking in 45 minutes. What did I miss? And isn't this supposed to be a fast cook? Near three hours total sorta belies that, no? (Results look good, though…)

  44. Jeremy, I have a comment about this recipe. I have tried in my WSM and my Offset as well and, actually, the result is almost the same, but it's raw at 165 F degrees at least in the cavity (some red fluid comes out). I had to reach 180 F to 185 F degrees to get it done. Its flavor is good and ends very juicy, but my issue is about the doneness. I've tried many times and concluded that the goal is 180-185F, not 165F. (Let me know your thoughts please).

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