Smoking a chicken

[sirfunkeybut]

I'm borrowing a smoker that has a rotisserie on it and was wondering to spin or or not?

[Cap.Silver]

I would spin if I were you ........

[h20hunter]

Spin and presoak that bird in brine.

[sirfunkeybut]

Any other tips? I really don't know what I'm doing, do I just load it with chips and smoke for the roughly 3hrs? Or? Any advise would be awesome. I had it in brine for 7 hrs. This is kind of my test run prior to the turkey I want to smoke for Christmas   
Im taking pictures as I go

Before


In progress


Finished

[Cap.Silver]

It would be helpful if you said what kind of smoker it is. Is it a propane smoker ?electric element (hotplate) ?
or I have 3 kinds of smokers (nat.gas;propane;and electric) and always try to put some water in the smoker to evaporate along with the smoke . As far as temperature goes - what is your plan ? I think you might ask KC -Kracker for advice , he is the GURU for this . I'm sure he would be able to help you more than I can .

[sirfunkeybut]

Sorry, it's a propane smoker, a brinkmann smoke n' griller I believe. I read that I'm smoke it at about 275 for up to 3 1/2 hours. Its been in for about an hour and smells awesome. I'm using apple which smells way less strong compared to misquote and hickory. My thermomemter only goes to 190* so I'm guessing on temp judging by the marking the thermometer is going I'm some where around 250 or so

[Kioti]

Nice looking bird....good job...
I usually smoke mine until the internal temperature is 168F.  My temperature on my smoker is 225 - 250 for my chicken smoking...I kind of 'rule of thumb' by 1 hour per pound...basically.

When the chicken reaches 168F, I pull it out of the smoker and let it set for 15 - 30 min.  That way it lets all the juices flow back into the meat.  I usually cover it with some tin foil; loosely.   The chicken will continue to cook for a bit  when you pull it out.
Depending on the size of the chicken I will smoke mine for about 3-4 hours.  Basting it every 30 minutes after the first hour or so. 

I like smoking mine with maple and use maple syrup as my bast.  I like hickory/apple as well.
This time of the year I really don't use any water in my water tray for smoking my chicken. 

There is so much moisture in the air from all this wonderfull rain... that I find my chicken is moist with out the water. 
That goes for when smoke parts of the chicken or do a beer can chicken....this time of the year.

[jackmaster]

inject that birdy with some garlic butter every once in a while, and also you can inject him with chicken broth as well about every 20 to 40 minutes

[Kc_Kracker]

Spin and presoak that bird in brine.

 

if its store bought, then its already brined, its pumped up full of salt water it should say on the package 8%-15% , brine it anymore and it will be like eating pure salt.

ok its poultry. you need to get that smoker crackin at around 280 as soon as possible and get the internal temp up to 160, then keep it there, otherwise you will not break down the tendons and ligaments and it wont be tender, it will have stringy tough meat. plus you gotta get outta the danger zone within 4 hrs

[sirmissalot]

I've brined chicken, cornish game hen and turkey, all store bought and never have had a problem with brining them.

[hrd2fnd]

That looks yummy

[Kc_Kracker]

I've brined chicken, cornish game hen and turkey, all store bought and never have had a problem with brining them.

i didnt say its a problem , its just not needed

[MuleySniper]

I smoke em for 20 minutes in my weber then transfer them to the oven. Plenty of color, smokey flavor and perfectly tender juicy chicken.
MS

[Blacklab]

I've brined chicken, cornish game hen and turkey, all store bought and never have had a problem with brining them.

 I brined a bird once and I haven't looked back  Now I do it all the time. Smoked game hens are freakin dilicious

[sirmissalot]

I smoke em for 20 minutes in my weber then transfer them to the oven. Plenty of color, smokey flavor and perfectly tender juicy chicken.
MS

That's basically what my dad and i did to the turkey this year. Brined it for a day, smoked it for a short while and finished it in the oven. Best of both worlds... It was delicious.