Just wanted to let you know how my first smoking attempt went.
I'm using a Brinkman smoker.
Decided to try something simple the first time out.
Went with the whole Chicken
Brined it for 4 hrs in the AM.
Put Jeff's Rub on it followed the instructions from his site.
It was a 6-1/2lb chicken.
Used Hickory Chunks
Started it at 1pm was eating it at 5PM.
It did not have a heavy detectable smoky taste. It may have been that I was working with it during the 4 hrs so I was sensitized to the smell/taste. Did not see a smoke ring penetration.
The meat was juicy and very tender.
The only problem that I had with this smoker was keeping the temp at the 250-275 degrees. There are no adjustable vents on it. The temp with the burner all the way down on low was ranging from 350-375 degrees.
There were only 2 times that the wood "smoked out" and I missed keeping it stoked.
It was not heavy smoke but I would say I had a medium smoke all day.
Any thoughts on the temperature issue and how to better control it??
I was also thinking next time to not use Jeffs rub and just do one "Naked" or with a little garlic and seasoning instead.
What has everyone else done with whole chickens??