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Old 01-06-2013, 04:11 PM   #1
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Smoking a chicken

I have a whole chicken in the smoker right now. Im so excited!! I brined it overnight, then injected it with liquid I soaked garlic and herbs in for about and hour. (I strained the liquid off so my injector wouldn't get clogged) Hopefully it will be as good as the turkey I smoked for thanksgiving :) yum!! Wish me luck!



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Old 01-06-2013, 04:52 PM   #2
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Sounds great, Skittle! Good luck!
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Old 01-06-2013, 04:56 PM   #3
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What kind of smoker ya got, Skittles?
What kind of wood are you using?
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Old 01-06-2013, 04:57 PM   #4
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Use the leftovers for smoked chicken salad....

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Old 01-06-2013, 05:14 PM   #5
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You won't need luck! Seems like you have it under control.
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Old 01-06-2013, 05:44 PM   #6
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What kind of smoker? Um, it's red and electric lol. I'm using hickory. Can't wait to try it! Love the transformation:



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Now it rests!
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Old 01-06-2013, 06:49 PM   #7
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Hmm, hmm, hmm. Boy was that a lot of work for a mediocre chicken!! The flavor was great, and it was so juicy that even after I sliced up the white meat and put it on my plate, it was still dripping. But it was CHEWY! The dark meat was like leather. Pretty much inedible. I'm boiling the carcass right now because that's the only way I can think of to get the dark meat off the bone. Do you think it was the chicken?? I monitor the inside of the smoker, not just the temp gauge on the lid, and it wasn't quite up to 225 where it should have been, because it is so cold out. It was over 200 so I figured it would be fine. Could the temp being too low be why it was so chewy?? It took about 3 1/2 hours to get up to 160. I'm leaning toward maybe I bought an ancient chicken. It was a small one, and didn't say it was a broiler hen (is "baking hen" the same thing? If so, oops...), so I thought it was just a regular chicken. Ugh I'm so disappointed. See, I needed luck lol!



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It looks so dang yummy too :(
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Old 01-06-2013, 06:59 PM   #8
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I'd guess the dark meat was undercooked.

The dark meat of a chicken really needs to cook to around 180F to a 185F to give you the texture you expect from it. Typically, when you cook a chicken it naturally cooks so the breasts are 160 at about the same time as the thighs get to the 180s.
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Old 01-06-2013, 07:08 PM   #9
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Oh no, that's too bad, Skittle. It did look lovely. Hopefully you'll get some nice broth.
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Old 01-06-2013, 07:14 PM   #10
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Quote:
Originally Posted by Andy M. View Post
I'd guess the dark meat was undercooked.

The dark meat of a chicken really needs to cook to around 180F to a 185F to give you the texture you expect from it. Typically, when you cook a chicken it naturally cooks so the breasts are 160 at about the same time as the thighs get to the 180s.
Hmm, that's interesting- I didn't temp the legs, figuring if the thicker breast were done, the legs would be too. I didn't want to overcook it because I didn't want it to get tough, but it sounds like you think it would have been less tough if I had left it in longer. I'm confused. How am I supposed to know when to leave it in longer, when the thermometer says to take it out?? My turkey I smoked was absolutely perfect when I took it out at 160 (but the smoker was at 225 where it should be)
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