Once you know how to smoke a whole chicken, you’ll want to challenge yourself brisket injection recipe apple juice experiment with rubs, and brines. Poultry can be daunting because undercooked chicken isn’t safe to eat, but at the same time, you don’t want to overdo it. Always go to 165 degrees Fahrenheit internal temperature. Chicken can freak people out but a properly cooked chicken is safe to serve once internal temp hits 165.
At the same time, you may want to consider a higher temperature than is traditionally called for in smoking. I never cook my chicken under 325 degrees because the skin tends to get a little rubbery,” says Curtis Nations, a grilling instructor and BBQ champion. Read on for the tools and guidelines that will help you smoke a whole chicken like a pro. Of course, in a perfect world, you’d get it fresh from the farm, but you can get good meat at your local butcher shop or grocery store if you know what to look for when buying chicken. The skin should appear white and milky — this is the sign of a bird raised on quality grain and in a healthy environment. If you see discolored skin, it could mean the bird isn’t fresh, wasn’t packaged properly, or wasn’t raised well.
Blood spots are also a bad sign — this suggests that the bird endured excessive stress and the meat will be tough. Look for meat that has not been injected or marinated to make it look fresh. You want full control over the marinating process so that you can flavor it exactly how you like it. Also, you’ll know what ingredients will end up on your family and guests’ dinner plates. SeasoningsA dry rub can boost your smoked chicken’s flavor and appearance.
Most chicken rubs include salt, which enhances flavor, and a colorful element like paprika, chile powder, or cumin to help pale chicken skin look more appetizing when it crisps up. At Traeger, we offer a selection of premade rubs that top grillmasters swear by. Here are three they recommend for whole chicken. Traeger Chicken Rub: Citrus and black pepper flavor profile.
Pairs well with cherry hardwood pellets. Poultry Rub: Apple and honey flavor profile. Pairs well with apple hardwood pellets. Traeger Rub: Oregano and basil flavor profile. Pairs well with hickory hardwood pellets. Brining a Chicken In order to ensure your meat is flavorful to the bone, try out a good brine. Brining increases salt absorption into the meat, according to Traeger Pro Doug Schieding, who cooked the winning chicken at the 2015 Houston Livestock and Rodeo BBQ Contest.
Brining your bird is the best way to infuse flavor deep into the meat. No matter how much salt you use, a dry rub will only penetrate so far into the meat, but submerging your bird in brine pulls salt and flavor into the muscles — and keeps it there throughout the cooking process. I use a brine to impart moisture in my poultry,” says Traeger Pro Matt Pittman. I keep it simple with an old school salt brine. 2 cup salt and sugar plus a tablespoon of your favorite BBQ sauce mixed in a gallon of water.
You’ll need enough liquid to fully submerge your chicken. Many people — like Matt — use sugar to balance the salty flavor, and this also helps caramelize the skin, giving it an appetizing brown color. You don’t have to use only water for the liquid. It’s a lot of fun to experiment with broths, juices, beers, and more to change up the flavor. Just be wary of salt and sugar content if you’re working with juices or cooking wines.
