Recommendations for chicken (smoking)

[antaean7]

I have a few recipes I normally use for chicken, but I wanted to see if anyone had some great ideas. I will be cooking for about 16-20 people this weekend. I will prepare 2-3 slabs of Ribs ( have a great receipe for them). For the fire I will be using a coal base, with Pecan, and Apple chips.

[SteerCrazy]

I have a few recipes I normally use for chicken, but I wanted to see if anyone had some great ideas. I will be cooking for about 16-20 people this weekend. I will prepare 2-3 slabs of Ribs ( have a great receipe for them). For the fire I will be using a coal base, with Pecan, and Apple chips.

I like to split whole chickens in half and smoke them until the thigh reaches 175*. I put a good mustard slather on the skin then rub it down with some kind of poultry rub. For whole, split chickens this will take about 3 hours or so, smoked. Once the thigh reaches 175* I put the chickens on the grill, direct over hot coals, skin side down. This will crisp up the skin and cook the thigh to 180*. Some people find thighs alone smoke well, legs smoke well too. Make sure you get em with the skin on. Smoking will keep the skin soft so if you want to crisp it up, fire up the grill (gas or charcoal) and allow the grill to bring the chicken up to proper temp and to crisp the chicken. Smoking will make a nice brownish, golden color on the skin.

[antaean7]

I have never tried a Mustard slather. By that do you mean you just coat the chicken with a mustard? I guess you just pick a mustard of choice by flavor?

[DaHorns]

My wife brought home a wasabi mustard, I wonder what that would taste like on a chicken. Maybe I'll give that a go this weekend at the Round Rock cookoff we are cooking in.

[OSD]

I do about the same as SC does. I use leg quarters and plain old yellow mustard and rub. You won't taste the yellow mustard, it will just hold the rub on better.

[antaean7]

If you can not taste the Mustard, then why use it? It sounds like it would leave a good flavor.When I cook, I use Olive oil to hold the rub on, I feel like it holds in moisture and/or adds to it. Either way it turns out really good.

[DATsBBQ]

I find that bacon slices across the breast of any bird during the cook will keep the breast moist so not too worry about have underdone dark meat or dry white meat. It's a pork fat thing

[DATsBBQ]

If you can not taste the Mustard, then why use it? It sounds like it would leave a good flavor.When I cook, I use Olive oil to hold the rub on, I feel like it holds in moisture and/or adds to it. Either way it turns out really good.

[xxfubarxx]

I did a beer can chicken today with Goya Adobo with pepper, Miss Dash, and pepper. I smoked it with pecan and hickory. Came out pretty good. I'll post up some pics a little later.

[DATsBBQ]

Sounds great, waiting patiently for the pix

[copkid]

If you can not taste the Mustard, then why use it? It sounds like it would leave a good flavor.When I cook, I use Olive oil to hold the rub on, I feel like it holds in moisture and/or adds to it. Either way it turns out really good.

Well, for one thing, mustard is a heck of alot cheaper than evoo!
I'll bet a horseradish mustard would be good too.
A couple of weeks ago, I did some wings with a teriyaki glaze, that I put together with some chinese hot sauce. They had a bite without being overpowering. I love the international aisle at Meijer!
Laura

[OSD]

I would guess that flavored mustard would leave some taste. But one of the main reasons for using mustard is it sets up and doesn't turn to a liquid and run off. Oil thins as it heats and has a tendency to run off the meat as some of the liquid is cooked out of the meat and takes some of the spices with it and when misting the spices won't run off as easily on longer cooks in the smoker 2--3 hours or longer, as opposed to no misting and 20 - 30 min high temp cooks on a grill.

[SteerCrazy]

If you can not taste the Mustard, then why use it? It sounds like it would leave a good flavor.When I cook, I use Olive oil to hold the rub on, I feel like it holds in moisture and/or adds to it. Either way it turns out really good.

Slathers aren't designed to leave a flavor. I HATE mustard but use it regularly on un-injected meats to allow the rub to adhere to the meat, plus it helps make a good crust and I CANNOT taste the mustard.

Why use Olive Oil if you can't taste it?? Same idea, it's not for taste, it works as a glue. Some people prefer NOT to use Mustard, others do.

Mustard slathers are commonly used amongst many comp Q'rs and so called "Pro" Q'rs. Everyone has their method of keeping rubs on their meat, it just so happens that one of the MOST common is mustard. Who wants mustard flavored ribs? Not me, it's for holding the rub, not the taste.

[SteerCrazy]

If you can not taste the Mustard, then why use it? It sounds like it would leave a good flavor.When I cook, I use Olive oil to hold the rub on, I feel like it holds in moisture and/or adds to it. Either way it turns out really good.

Well, for one thing, mustard is a heck of alot cheaper than evoo! :lol:
I'll bet a horseradish mustard would be good too.
A couple of weeks ago, I did some wings with a teriyaki glaze, that I put together with some chinese hot sauce. They had a bite without being overpowering. I love the international aisle at Meijer!
Laura

exactly.........

[antaean7]

Great comments, you guys have a point. Oil would break down and slide off, as Mustard would hold to the meat. i will try the mustard deal SUNDAYYYYYY. PLus, it is cheaper. Leave money for an adult beverage of choice.