Smoked Whole Chickens

I was so apprehensions to smoke whole chickens because others had scared me with things like, "The chicken is a different thickness all over, so it's difficult to get a consistent cook." Or, "You only ever get either the white meat or dark meat done well. The other doesn't come out."

Well, I tried two whole birds and was amazed at the results. Here's the story.

Meat:

2 whole chickens, one cut spatcock and one left whole

Rub (Spatcock chicken):

Sea salt

Pepper

Cayenne pepper

Paprika

Lemon salt

Rub (Whole chicken):

Sea salt

Pepper

Rosemary

Thyme

Wood:

Mesquite 75%, leftover Pecan 25%

Chickens were placed in smoker at 12:45pm and set at 225 F.  The bag of wood chips was opened and a little water poured in, then agitated to wet the wood.  The wood was completely charred by 2:15pm and more was added.  That wood was completely charred by 3:30pm and again by 4:15pm.  By 5:11pm the internal temperature was still 145 F and the temperature was raised on the smoker to 250 F.  Chickens were removed at 7:15pm with an internal temperature reading of 165 F.

Results:

When the whole chicken’s breast was pierced with a paring knife at 7pm, a gush of clear liquid ran out.  I felt like a Roman sentry on Calgary.  The chicken was extremely juicy, extremely moist and tender.  It rivaled the texture of sous vide chicken breasts.

The flavors were a toss up; each had its merits.

The spatcocking vs the whole chicken seemed to produce no different results.  Chicken stock was made with the remaining carcuses.  

I consider this an extremely good first attempt at chicken smoking.

The rosemary chicken on the left and the spatcock, spicy chicken on the right.  It was a whole lot more fun to do the spatcock bird.

Chickens were placed in the smoker at 225 F.  They took about 2 hours longer than I expected.

Laid out and ready to carve.

Delicious, tender, tender meat.  I didn't notice a difference in moisture between the whole chicken and the spatcock one.