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Old 05-24-2007, 05:18 PM   #1
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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.
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Old 05-24-2007, 06:19 PM   #2
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I'm no expert, but I always cook chicken to 180.
Undercooked poultry scares me!
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Old 05-24-2007, 06:29 PM   #3
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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...
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Old 05-24-2007, 07:04 PM   #4
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breast 165*
thigh 180*
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Old 05-24-2007, 07:05 PM   #5
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Quote:
Originally Posted by Greg Rempe
breast 165*
thigh 180*
got it.....about an hour or so would you say??
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Old 05-24-2007, 07:06 PM   #6
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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*
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Old 05-24-2007, 07:11 PM   #7
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i am thinking about doing chicken in the wsm with no pan so I can get some drippings down in there.
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Old 05-24-2007, 07:15 PM   #8
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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.
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Old 05-24-2007, 08:39 PM   #9
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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
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Old 05-25-2007, 03:46 PM   #10
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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....
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Old 05-25-2007, 04:28 PM   #11
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I don't think I have ever cooked split chicken to a "temp".... I cook it until the leg wiggles loose in it's socket.... just grab the end of leg and give it a gentle wiggle/twist... when it's loose..it's done
Maybe it's just chance, but I've never opened a piece that wasn't cooked through to the bone that doing it that way and it's never dry.
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Old 05-25-2007, 07:24 PM   #12
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I test turkey doneness the same way -- the leg wiggle test.
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Old 05-25-2007, 07:41 PM   #13
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I'm a leg wiggle guy as well...
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Old 05-25-2007, 08:31 PM   #14
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ok, I'll wiggle the leg, if she dances I'll throw her on the charcoal grill to crispy the skin. Pics (maybe) to come!!
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