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Old 11-12-11, 10:12 AM   #1
Tom Stormcrowe
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Smoked Whole Chicken Today. :D

OK, I'm smoking a whole chicken today. I brined the chicken overnight in chicken stock for extra flavor and added garlic, black pepper, and whole onion chunks to the solution. I'm using my brown sugar rub on the skin, and have stuffed the cavity with apple chunks and a bit of onion.

Oh, and I forgot the secret....Orange marmalade added on top of the rub, and the mop sauce is the left over rub and marmalade and butter.

5 hrs at 220 for a 5 pound chicken.
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File Type: jpg Smoked Whole Chicken 003.jpg (25.7 KB, 10 views)
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Old 11-12-11, 10:13 AM   #2
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You brined a chicken in chicken stock?
Sounds good though.
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Old 11-12-11, 10:26 AM   #3
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I love doing whole chickens on my Webber kettle, though not a true smoker it does the job admirably.
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Old 11-12-11, 10:42 AM   #4
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Sounds Yummy!
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Old 11-12-11, 10:45 AM   #5
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You brined a chicken in chicken stock?
Sounds good though.

Oh yeah, it displaces the saline they pump up commercial chickens with. The bird just went into the smoker, just now, and I'm smoking it with hickory wood chunks.
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Old 11-12-11, 10:45 AM   #6
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Damn that sounds good. I gotta get me a smoker next year.
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Old 11-12-11, 11:32 AM   #7
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Damn that sounds good. I gotta get me a smoker next year.
Why wait, do it now, then you could torture us like Tom does.
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Old 11-12-11, 11:59 AM   #8
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First mopping with the glaze



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Old 11-12-11, 12:01 PM   #9
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That looks delicious.
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Old 11-12-11, 12:18 PM   #10
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Well, that sure looks good!!

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Old 11-12-11, 12:56 PM   #11
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I decided to add a bit of white Zinfandel to the mop sauce. Getting better and better smelling, too.
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Old 11-12-11, 01:11 PM   #12
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Damn that sounds good. I gotta get me a smoker next year.
If you have a webber, you can turn it into a passable smoker. I've been doing it for about a year now.
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Old 11-12-11, 01:12 PM   #13
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I decided to add a bit of white Zinfandel to the mop sauce. Getting better and better smelling, too.
And I lose all respect for you....just for having that in your house.


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Old 11-12-11, 01:14 PM   #14
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And I lose all respect for you....just for having that in your house.


It's a good wine for cooking, not drinking. We'll have a really nice crisp Riesling with dinner tonight for the drinking part.
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Old 11-12-11, 01:19 PM   #15
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It's a good wine for cooking, not drinking. We'll have a really nice crisp Riesling with dinner tonight for the drinking part.
Actually, its not the worse for drinking. If you add it about 50/50 to lemonade, it makes a passable "cooler" for those warm summer evenings. But I'd much rather have a nice red wine.

And for cooking a chicken? I'd probably go with a good Chablis.
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Old 11-12-11, 03:01 PM   #16
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Now using almost exclusively wood for the final hour. Internal temp is 148, so all's on track



Progress at the 3 hour point



and the 4 hour point




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Old 11-12-11, 03:35 PM   #17
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If this is not abuse to your fellow BF posters,I don,t know what is.





Bad enough the OSU game results.
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Old 11-12-11, 03:40 PM   #18
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I decided to add a bit of white Zinfandel to the mop sauce. Getting better and better smelling, too.
1%er here.
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Old 11-12-11, 04:18 PM   #19
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One of the many good things about chicken that delicious is that you can eat it like a pirate and not use any utensils at all.
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Old 11-12-11, 04:38 PM   #20
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OK, I'm smoking a whole chicken today.
Wow! You'll need a big pipe for that.

Will it stay lit?
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Old 11-12-11, 05:27 PM   #21
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Oh yeah, it displaces the saline they pump up commercial chickens with. The bird just went into the smoker, just now, and I'm smoking it with hickory wood chunks.
If not a commercial chicken, what kind is it? Did you raise it yourself?
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Old 11-12-11, 05:32 PM   #22
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If not a commercial chicken, what kind is it? Did you raise it yourself?
It is a commercial chicken, which was why I brined it in chicken stock......to displace the saline injected into the bird.

Final results...sorry for the indoor lighting, but my Handicam doesn't have a flash, it's a videocamera I'm using for the stills.



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