Split Pit Chicken - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-24-2007, 05:18 PM   #1
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Split Pit Chicken

Thinkin of splittin a couple chickens and smokin 'em this weekend. Keep the therm in the thigh and pull at 160*? or is it 170*, cant remember. About how long does it take to smoke? 1-2 hours? I've done split chickens in the past when I first got my WSM about 5 years ago and haven't done one since.
__________________

SteerCrazy is offline   Reply With Quote
Old 05-24-2007, 06:19 PM   #2
Guest
 
Posts: n/a
I'm no expert, but I always cook chicken to 180.
Undercooked poultry scares me!
  Reply With Quote
Old 05-24-2007, 06:29 PM   #3
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by erik13
I'm no expert, but I always cook chicken to 180.
Undercooked poultry scares me!
I'm thinkin 180* in the thigh. I know the breast can be 160* or so...
SteerCrazy is offline   Reply With Quote
Old 05-24-2007, 07:04 PM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
breast 165*
thigh 180*
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 05-24-2007, 07:05 PM   #5
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by Greg Rempe
breast 165*
thigh 180*
got it.....about an hour or so would you say??
SteerCrazy is offline   Reply With Quote
Old 05-24-2007, 07:06 PM   #6
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by SteerCrazy
Quote:
Originally Posted by Greg Rempe
breast 165*
thigh 180*
got it.....about an hour or so would you say??
I cook leg 1/4s for 45min-1hr @ 375-400*
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-24-2007, 07:11 PM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
i am thinking about doing chicken in the wsm with no pan so I can get some drippings down in there.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-24-2007, 07:15 PM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
If you smoke (235-250) it'll take around 3 hours. If you cook higher (better skin) around 375-400* it should take about 45min to 1 hr. Pull when the breast hits 163* and the thigh is around 170*. Poultry (white and dark meat) is safe at 165*. If you pull the chicken when the thigh is 180* your breast will be over done.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-24-2007, 08:39 PM   #9
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by Larry Wolfe
If you smoke (235-250) it'll take around 3 hours. If you cook higher (better skin) around 375-400* it should take about 45min to 1 hr. Pull whne the breast hits163* and the thight is around 170*. Poultry (white and dark meat) at 165*. If you pull the chicken when the thigh is 180 your breast will be over done.
Thanks Larry.....I plan to smoke it then finish it off on the grill, crisp up the skin. I remember doin 'em and takin about 3 hours.
thanks again all
SteerCrazy is offline   Reply With Quote
Old 05-25-2007, 03:46 PM   #10
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by mrgrumpy
When I do halves, I pull mine at 167 in the thigh. The temps will climb a couple of degrees after you pull it.

The breast will be done, and juicy. All the liquids should be clear. I smoke mine at abt 250, and it is done in abt 3 to 3 1/2 hrs.

Bill
thanks bill.....I might pull early so I can crisp the skin direct on the grill....
__________________

SteerCrazy is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.