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Smoking a Chicken (or 2)

On our farm we raise both for meat, and for eggs. This means we often have to deal with roosters from the egg laying breeds and they are definitely not in the same  class as the meat birds. As a result, I most often simply keep them whole and use them for stew and such.

Today I decided to try a couple with different rubs to see how they turned out – here are the results.

I filled the water pan on the , loaded up apple wood chips and warmed it up to about 200. While it was warming up, I rinsed the birds and coated them liberally with dry rub. I then stuck them in the at 200 for 6 hrs, which was probably a bit too long, but they are so moist and juicy it all worked out great. I think the water pan is what kept this viable and helped avoid dry meat (which no one likes.)

One of the challenges with these birds is that they are generally tough and do not have a great deal of meat. The smoker made a nice difference, cooking them low and slow and breaking the meat down to a much more tender consistency. I will likely brine next time to see how that affects them, and maybe try opening them up but that is for another day. For now, it is dinner time!

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