Sunday Smoked (whole) Chicken

[DenStinett]

Two of the four Whole Chickens we smoked tonight
Avo Oil, Salt, Pepper and Ground Garlic:

 

[Cokeman]

Those look great. How did you cook them?

 

[C. Keeper]

Looks great!

 

[fullhouse32]

I bet that tasted great.

 

[BethV]

They look great! How was the skin?

 

[Plumberguy]

They look great! How was the skin?

Same question. I'm kind of obsessed with finding a consistent method of getting crispy or bite through skin on whole chicken.

 

[DenStinett]

Those look great. How did you cook them?

We pat dry the Birds then cover them in Avocado Oil
Salt, Ground Pepper and Ground (dehydrated) Garlic
250 for 3.5 hours, then crank it up to 450 until the Breast are at 160 - 165 and the Thighs reach 170 - 175 Approx 20 - 30 mins more
Crispy Skin and great Smoke on the Meat

They look great! How was the skin?

Thank You
It came out quite crispy this time
Not sure if it was the hotter Temp toward the end and/or the Avo Oil
But it was very good this go'round

 

[Dwight Smokem]

I can vouch that DenStinnett has it figured out, I just modified a bit. Today did a 1.5lb bird, emptied cavity and put half stick of Challenge Salted butter and half a Sweet yellow onion in cavity. Patted dry, I went with olive oil and rubbed it down like it was the hot chick at the pool. Base layer of Kinders The Blend (S,P,G), light coating of Honey Hog from Meatchurch. Went 215 for 30 mins to start and get a good smoke, then to 225 for 3 hours. Cranked up to 275 until breast read 164. Shut down smoker and let it crest the 165 mark. Wrapped in foil, rested it for 20-25. Came out better than any chicken I've ever made. First whole bird on the new Bull.

 

[fullhouse32]

how was the skin?
it looks amazing.

 

[Dwight Smokem]

how was the skin?
it looks amazing.

I was away from the Bull, controlling whole cook on app so I couldn't do my duties to tend to skin. Example: I would have sprayed skin or basted in butter and took it to high heat at end or gave it a butter baste and hit the Bullseye for a bit. So meat was insanely good but skin had typical smoke only/no peek chew.

 

[et2041]

Did either of you brine the birds? If so, how long?

 

[DenStinett]

We do not Brine
We prep as posted above