My First Big Smoke

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tolarius

Fire Starter
Original poster
Nov 14, 2010
31
10
Chesapeake, VA
So I have done my first big smoke.  Below are pictures:

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Picture of the quarters with the rub...

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Picture of the grill in action.

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Picture of the final product.  Took picture after everything was consumed lol.

Used apple chips and cooked around 250 for about 4 hours.  Seemed to be a success for my first cook, everyone loved them.

Question though, on one/two of the quarters the skin got really tough like leather like.  Any idea?
 
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Now that some fine looking birds you have there. As you now know that chicken is really good on the smoker too. Right???
 
Oh yeah, I don't think I could ever cook chicken different again.  Anyone got any ideas for the rubbery/leather skin on one/two of the chickens, on why that might happen?
 
Unless you are smoking upwards of 300° the skin can be rubbery. Best thing most have found is to throw it on a hot grill to crisp up the skin or as i do is under a hot broiler to crisp it up.
 
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