Chicken Question

daedalus · Nov 23, 2010

I am planning to smoke up some spatchcock chicken for thanksgiving(not enough people at this one to warrant a turkey). Anyway, I am not sure if I should smoke it up Wednesday night, refrigerate it, and then heat it up in the oven on Thursday, or get up really early on Thursday, smoke it, and then hold it in a cooler until time to eat(we are eating at noon). Although I would prefer to do it Wednesday night, I will get up early if it makes a real difference. I have never done chicken ahead of time before, so I don't really know if it is any good reheated the next day.
What are your opinions?
Are there any specific techniques that I should be doing if I want to do the reheat thing?

colonel00 · Nov 23, 2010

I would just do it in the morning. Obviously the size of the bird will matter but it shouldn't take that long to cook. I actually did one on Sunday that took a little over 2 hours to cook at a temp around 300*. I don't remember the exact size of that bird though. I did brine overnight as well.

Cast Iron Chef · Nov 23, 2010

Did 2 on sunday as well. 4-5 lbs each. I usually cook at 350 for up to 1.5 hours but it was windy so only got to 300 and took 2 hours. Brined for 6 hours.

landarc · Nov 23, 2010

I cook chickens at all different ranges of temperature, if you want smoke, smoke it for 30 mins at 300F, then ramp up and finish at 450F. A little baste of olive oil or butter makes for a good skin just before the high temperature.

I think it makes a difference, I hate reheated chicken, unless I planned for it by just undercooking the chicken the first.

Chicken Question

daedalus

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colonel00

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Cast Iron Chef

is Blowin Smoke!

landarc

somebody shut me the fark up.

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