Labor Day 2 Whole Chickens

Jim -- No need to spray those birds unless you want to add some flavor to the "usually less than desirable" skin, which is usually rubbery.

Watch that spicy chicken rub. It's just a tad on the fiery side!

Use a probe and take the inner thigh to 165* and you'll do fine.

Let us know how that corn comes our. Detalis are always helpful!!!

Whole chicken seems to always take 4 hours for me no matter the weight once past 3 and 1/2 pounds for some reason. I usually take them to 171-175 at the thigh.

I dig maple wood with my chicken.

Thanks for the advice. I'll pull them out between 170 and 175*. Currently smoking with 2.3oz of Apple Wood.

Should be interesting in regards to the corn.

Guess we'll have to agree to disagree on the temp. I pull it off at 165* in the inner thigh and let er rest for 20-30 minutes. Always well done and juicy. Taking it to 175* in the thigh will dry out the breast meat way fast.

Thanks Wheelz. I'll pull them at 165* and let them rest per your recommendation.

Success with a big thank you to Weelz and Cronyism sucks!

Pulled the Chicken out at 166* and let rest in foil for 30 minutes. The results were fantastic! Moist, nicely smoked chicken to perfection. We did not eat the skin, so can't really comment on that.

The Corn? Amazing! Lightly foiled to allow for steam, my wife buttered, salt,peppered, and squeezed 1/2 lime on top of the corn prior to putting them in the smoker with the chicken for the full 4hours. The chicken was moist and the corn fresh and cooked perfectly.

This was our first time doing this so I hope it was not beginners luck.

Here are a couple of photos from our cook today.

Here are more photos.

WTG Jim! Good job. Looks juicy from what I can see.

Looking forward to doing some corn. Did you go 250* the entire smoke?

Whole chicken after 30 minute rest.

i bet the skin tastes great

Wheelz. Yes, we put the corn in at the same time we did the two chickens into the non pre-heated smoker. Set it to 250* and let it go. Once in the smoker, I never opened the door until the bottom chicken reached 166*. Popped the door and let everything rest for 30 minutes.

That is a good looking bird !