First smoked chicken need temp advice

[AnglerMike]

Hi Folks!

Smoking up some half chickens that my wife picked up at the Safeway mkt and need to know what temp to cook them at on the smoker.

I have brined for 3 hours and rinsed them off. They are not very big at all but I have what I have.

Suggestions on temps?

I was thinking 350-375 for smoker temp.

Mike :)

[barkonbutts]

You are right on at 350!! cook to atleast 160*IT. I like to go to 170... good luck!!

[AnglerMike]

Thanks!!!

I am trimming a bit of the fatty parts off and will be ready soon! Thanks for the QUICK reply!!!!!

Mike :)

[Uncle-Honky]

I concur with the 170 degrees. Brining is a great start to a perfect cooked poultry dish. When are we gonna get that smell-a-vision thing hooked up?
Enjoy.

[Bbqgoddess]

Yep! 350* will do it! what did you brine with? enquiring minds want to know!

[AnglerMike]

Used a basic 1 cup kosher salt to 1 gallon of water with half cup sugar and some ground red pepper. Came out a bit salty so I'll have to adjust the brine. Left them on a tad bit too long but 5he skin was awesome and the large one was nice and juicy.

[Conumdrum]

How long did you brine? Did you do a very solid rinse before cooking? Get Rich's Poultry brine, that's the ticket. His pork brine is a lot like the chicken brine, I just use the pork brine on chicken too so I only need one kind. Next next weekend gonna toss 6 on the smoker for the annual vacupack and make massive amounts of broth.

You can over brine with time, but also too much salt can be an issue. You're learning and getting better at it. Make sure you save those bones for stock, OMG, home made smoked chicken stock rocks. Put a cup in a sandwich bag, freeze. Boil it down farther to concentrate and put in a ice cube tray, put 6 or so in a sandwich bag, take 1-2 out for flavor for even simple chicken soup from a can.