Preheat your smoker to 250 degrees F. Coat the chicken breasts with the spice rub. Place the chicken in the smoker and cook for 60-90 minutes or until a thermometer inserted into the thickest part of the breast registers 165 degrees F.
Don’t flip your meat! Smoking low and slow is an indirect cooking method, meaning the heat source is not a direct flame. Much like an oven, both sides should be cooked evenly. Flipping your meat means you ‘re opening up your grill or smoker and that is generally not advised.
It takes approximately 2.5-3 hours to fully smoke a whole chicken at 275 degrees F. The final internal temperature of the breast should be between 160-165 degrees F, and the thighs should be between 170-175 degrees F. The cook time for a whole chicken depends on a handful of factors.
Spritzing Chicken When Smoking Since smoked chicken cooks relatively quickly many don’t believe that it needs a spritz . However, I am in the camp that adding moisture, acid, and flavor is a good thing. I use the exact same spritz spray as I do in my Smoked St. Lous Ribs Recipe.
Use a meat thermometer and cook the bird low and slow, then when it is done, let it rest for 15 minutes or so before slicing it. Steam pans do not add moisture to the meat in a smoker. The water pan is there to act as a heat sink to prevent the temperature from fluctuating too much.
Newer studies suggest that eating smoked meats may lead to cancer even outside the gastrointestinal tract. A 2012 study, for example, linked smoked meat consumption with breast cancer. In subsequent decades, it has become clear that smoking isn’t the only problematic cooking method.
You certainly don’t have to, but if you like, you can use a brine before smoking to help keep chicken moist while cooking. Brines can be as simple as just salt and water, but you can add spices, fresh herbs, or aromatics like lemon and garlic.
6 Answers. Take cheesecloth and soak it in melted butter and drape it over the bird before you put it in the smoker. This will protect the skin during the long slow smoking process. You may want to pull the cheesecloth off about 30 minutes before you are done.
The Chicken Skin Problem One of the biggest issues with smoking chicken is the skin . Roasted at high temperatures, chicken skin will render fat and moisture and can become crisp and easily bitten through. Slow smoked , at a low temperature, the skin can become tough and rubbery .
Check for a temperature of 165 degrees in the middle of the breast before you can pull it off the smoker. Once you pull your chicken off the smoker, make sure to wrap a foil tent around it for at least 20 minutes to let it rest.
Why and How to Brine Meat Before Smoking If you haven’t already, try a brine before you smoke that chicken . Brine is, simply, a salt and water solution used to enhance texture, flavor, and moisture. Brining is best for poultry and fish since these meats contain very little fat which in make meats richer and juicier.