I’ve used numerous rubs but was curious if anyone has used just a vinegar spray application periodically during a long smoke?
Is this the way a lot of fundraiser type smoked chickens are done. The wife is wanting me to do this for Easter because I use too much spicy seasonings. We’re having a good size crowd she’s convinced I need to keep it simple. I’ve done smoked chickens with a homemade white sauce marinade that is good. Just seeing what’s out there I might try.

Friend of mine showed me a method they used to use at his church. We marinate our chicken often in a 1:1 ratio of vegtable oil and apple cider vinegar. You can add spices if you like. The oil burns off and leaves a residue which always reminds me of fundraiser BBQs. I haven't done a full chicken but I'm sure it'd work. I've had success brining poultry before smoking them as well. Gets flavor into the meat and keeps in moist. Good luck! I think I'm doing something pork related this weekend.

Are you planning on spatchcocking it?

I ask that, because I have never smoked a whole chicken and it just seems the thing to do to get it all evenly cooked.

On second thought, I guess it's the same thing as baking a whole chicken.

I do dizzy style when I smoke them. Rub inside and out. Plug the neck opening with a piece of kielbasa

I like to brine chicken with even amounts of water and white vinegar. A table spoon of salt and black pepper per cup of vinegar and a bottle of Johnny Fleeman steak marinade. I use more vinegar than water. I personally like the flavor. I usually do leg quarters and brine for 24 hours. I then use the brine to spritz the quarters as I’m cooking.

Im probably ending up quartering them prior to smoking. Make it easier is what I’ve been told. Thought if spatchcocking then but gonna go ahead and quarter them. Now I wished I bought quarters. LOL.

I’ve progressed from smoking half chickens to spatchcock grilling chickens to spatchcock smoking them the last few years and it is hands down the best way to cook a chicken. For 20+ years I prided myself smoking half chickens and dunking them in white sauce and honestly thought it was as good as it could be but then I learned the whole spatchcocking business and I can’t see how you could make a bird any better, and with zero brining required. I just use a hotter smoking temp(275ish) and pull them at 165. They are always without fail tender and juicy. I don’t even bother seasoning them beforehand 90% of the time. Just smoke and sauce of choice.

This is a crowd favorite. Not used it when smoking, just grilling chicken, but don't see why you couldn't.

https://www.bigoven.com/recipe/roadside-chicken/174135

All great ideas and I appreciate it. Gonna have to do several cooks over the next few weeks and figure out what I really like. Probably go with homemade white sauce marinade. It’s very similar to several mentioned except mayonnaise is used in place of vegetable oil. I’m sure it’s whild bill approved.

Do you bring brine back to a boil before using as a baste ? Definitely needs to or reserve some for basting.

Dad used to use water vinegar sliced onion lemons pepper butter as a baste on chicken halves

I soaked them for several hours this morning and then took them off and dunked twice during the cook/smoke. Had white sauce for those that wanted it after the fact. Here’s the storyboard.





picture upload

Looks good, but I am way south of the Mason-Dixon Line, so I don’t know of this white sauce you speak of.

I mixed Mayo and distilled vinegar at 1 gallon to 1 gallon
Added red pepper flakes
Ground Cayenne pepper
Several lemon juice
Garlic salt.

Used a new 5 gallon Lowe’s bucket

I like your effort, but I will take a hard pass.

I understand. It is very tasty to be honest. This is my normal seasoning for smoked chicken. It’s a little spicy. I did a pig of thighs with this.

No I do not bring the brine to a boil. I do use warm water so the salt will dissolve.

If that’s to much heat just use black pepper.

I think what he is saying is that the original post kind of sounds like you use the brine the chicken was actually sitting in to spritz, thus contaminating it. I’m sure you don’t do that though.

Exactly my point. Reads as if basting with used brine and unsafe unless heated thoroughly before using to baste

Sorry for the confusion, I used a reserve for basting.