How to Make Perfect Smoked Whole Chickens Revisited

There are many sources of details on cooking. Some info is geared towards seasoned chefs and not for the typical individual. It can be perplexing to wade through all of the readily available details. Thankfully, this Smoked Whole Chickens Revisited recipe is easy to do and will certainly provide you some wonderful pointers. They will certainly benefit anybody, also a newbie.

Smoked chicken is definitely going to be the star of the show for your work's potluck, family holiday feast, or just to show off for your sweetie. Now we smoked a whole chicken and love it. Roast chickens make a near weekly appearance for us.

Prepare whole chickens 3-5 lbs each.
Provide orange.
Use lemon.
You need rosemary.
Prepare tarragon.
You need to prepare sugar.
Use kosher salt.
Provide dried bay leaves.
Prepare chopped dehydrated onion.
You need whole pepper corns.
You need to prepare water.
Use BBQ Chicken Rub Mix.
You need to prepare All purpose seasoning*.
You need to prepare salt, 1/2 cup granulated garlic, 1/4 cup pepper.

Short Tips:

When saving active ingredients that you will certainly use for food preparation it is a great routine to equip them in big quantities and freeze them in plastic bags. This will make preparing food simpler and also much faster. For example, when preparing veggies, you can just pull them out of the freezer and also simply steam them.

Combine the kosher salt, sugar, bay leaves, pepper and chopped dehydrated onion into the 3 gallons of water. Soak the chickens in the refrigerator overnight..
Get smoker heating to 325°. I have an offset barrel smoker that I modified to use a water bath. I did not add water to the pan because I was worried that might make the skin rubbery..
Rinse chicken in cold water and pat dry..
Cut the orange and lemon into 1/8 wedges..
Stuff each chicken with half an orange, half a lemon, 1 sprig rosemary and 2 sprigs of tarragon..
Cover all sides of the chickens with the AP rub and BBQ chicken rub..
Place the chickens in the smoker breast side down. I'm using a charcoal, maple wood and peach wood combination. I have an abundance of maples on my property which gives a nice sweet smoke and used peach chips that I bought as another sweet smoke to balance the charcoal..
After 1 hour check the temp of the white and dark meat. You're looking for 165 in the white and 175 in the dark. With my smoker I wasnt there, about 2 hours or so away..
Brush the skin with oil and rotate in the smoker to ensure an even cook. You can use any oil you like, olive would give it a nice fruity flavor. I used canola for the neutral flavor plus it's what I had on hand, next time I will try peanut oil because it's amazing!.
After one more hour rotate the chickens and check the skins to see if they need oiled again..
When the temps are good pull the chickens and let rest about half an hour before carving..
The skins on my chickens cracked and started to pull away. I think 325° was too hot. My goal was for them to only cook for 2 hours but the dark meat was not temping. I contemplated tenting with foil to protect the skin but wasn't sure what it would do to the texture. Next time I'll stick with my original temp of 275° and cook longer brushing multiple times with peanut oil... it tastes so amazing so I'm not at all disappointed, plus I get to keep cooking this recipe over and over to get it right!.

Our collection of grills and smokers are like our kids, we can't choose a favorite. The barbecue season is in full swing and smoked whole chickens should be on everyone's 'to do' list. Juicy, smoky, flavorful and beautifully colored smoked whole chickens are a treat. So I'm about to smoke a whole chicken for the first time and I was wondering if anybody has some advice for anything that I should watch out for. I've heard that the skin doesn't come out well at all after smoking the bird, but I've also heard of people putting it on a grill for a few minutes to crisp the skin.

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