PICS-Smoked chicken for Enchiladas PG-500

I decided to smoke some chicken for some New Years Eve Smoked Chicken Enchiladas. I had two birds ready to go. I did not brine these birds. I am doing a test to see how different Spatchcock and whole birds come out in my PG-500 smoke. The idea is to go low/slow and not worry about the skin since I will only be using the meat for my dish. I did season them all over mostly for picture presentation. Seasoned inside and out.

Using Pecan Pitmaster Select.



Temp set to 200 LHT10/HHT30 also removed damper for this smoke. It tends to help at the low temp.



Both birds were about 4.5 pds each.



One spatchcocked and one whole bird



Seasoned in and out. Not to worried about skin in this smoke, temp will never be above 200 degrees.



Placed in the 200 degree smoker in zone 4 furthest away with the white meat away from heat source.



Damper removed and distance away from heat.



After 2 hours. Turned smoker up to 250 degrees when the birds hit 120.



After 3.5 hours pulled the birds at 155 breast temp. Foiled in a pan and let rest for 1 hour.



Excuse the cilantro. One of the chicken breast. This was from the whole bird. As you can see the breast was moist. This was the same in the spatchcocked bird. I didn't notice much difference in the birds. The spatchcock bird did get to temperature 35 minutes earlier.



Dinner is done.



And served.



The meal was delicious. I tasted the meat several times when we were pulling it, and it had a good smokey flavor. There was no smoke flavor detected in the enchiladas. I am not surprised with all the cheese and sauce and other ingredients. Thanks for reading.