I threw a few chicken breast on at 225 degrees. I smoked for about 2:45. My wife tells me it was some of the best yard bird she has ever tasted. Before smoking I put a bit of cookshack sauce and a chicken rub on each breast. I couldn't be happier. I do have a question. The polder steadily went up in temp until it hit 164 degrees. At 164 degrees the temp started dropping. I pulled the bird off at 157. Can this be explained by the temp fluctuations that I have read about, or does chicken have the same sort of "plateau" that a pork butt has. I can't wait until I figure out just exactly what I am doing.
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