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Brined a basic chicken in some Franks and ACV overnight, mustard and CS Chicken Rub, into Q with probe, temp 270, 1oz or so of Hickory, three hours later, you got your basic smoked chicken. Wrapped to eat later, then tossed under broiler for 5 minutes to crisp skin.

Easy, cheap, tastee.

Jay

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I have always butterfly'd my hens (cut down the back with shears - spred out flat) and like the way they turn out. Really good smoke penetration. I think I will try uncut next time (like yours) to see if there is noticable benefit to one method over the other.

3 hours would be a looong time for my 020 set to 270 degrees. (might just be because I split 'em) What meat temp do you get at the 3 hour mark? I find that when I go much over 170 internal in the breast - that it's great just out of the smoker, but the next day it's a little dry. I prefer to stop @ 165 or so in the breast meat - but sometimes I have had to 'finish' off the thighs in the oven.

Just starting myself - but even my worst results have been tasty.
Last edited by Former Member

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