Smoking Boneless Whole Chicken

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njsmoker83

Meat Mopper
Original poster
Mar 27, 2010
232
11
Morris County, New Jersey
I watched the thread on the Wiki about deboning a chicken and I gave it a shot.  I have one that was a success and the other not so much.

I put both of them in a pyrex dish with salt, pepper, rub and olive oil.  Letting it sit overnight and then tomorrow before they go on smoker I am going to rub under the skin.

Going to smoke until 120 (at 250-275), then going to finish on my grill.  (I tried all variations with smoker and skin always rubbery so going to give it shot on both and see how it works.

Ill have Q starting in the morning before the 100 games.

See ya 
 
Sounds like a good plan, finishing smoked chicken on the grill is always a hit with the crowd. It's all good my friend.
 
Good on you for taking on some fabrication!  You will never be unhappy with these advanced skills....

The difference between good food and WOW is all in fabrication... the earlier you start to learn it the quicker you will master this advanced level of smoking, curing, and cooking!
 
got them on now... ill bring to 160 then on grill.  ill let you guys know.

one more question, birds are a lot faster than meat (no stall or anythnig) right?
 
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