Whole Chicken Test

I was feeling adventurous this past weekend and along with my second attempt at a trout fillet, I decided to try out a whole chicken at the same time.

I used the same brine solution of salt and sugar to brine the chicken. Prior to smoking, I also rubbed it with a dry rub consisting of paprika, rosemary, onion powder and garlic powder. I stuffed the cavity with some fresh thyme, ginger slices and leeks. I also shoved some celery stalks underneath the skin of the chicken for additional flavor and moisture.

I used a probe thermometer as well, inserting it into the breast of the chicken.

Ready for the smoker

I put the chicken into the smoker once the internal temperature hit 180F. From there I tried to keep the temperature steady around 200F. I added enough wood chips to smoke for 2 hours and then left the chicken inside until the internal temperature read 165F on my probe thermometer. This is the recommended internal temperature for chicken. From an initial temperature of 71F, it took the chicken approximately 4.5 hours to cook through.

All done!

From the picture, it looks a little dried up and overcooked but upon carving it, I discovered it was very juicy and tender inside. The smoke had penetrated wonderfully and the different herbs and seasonings had done their job. I neglected to take a picture of the chicken once it was carved - I was too busy stuffing my face!!!