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Gonna smoke 2 fryers tomorrow each one about 2.5 pounds on a UDS

post #1 of 4
Thread Starter 

can some one give me some tips about time and temp. also injection  than ks

post #2 of 4

At 250°  it should take about 2 1/2 - 3 hours roughly. If you spatchcock them "cutting out the backbone" and lay flat skin side up it should be about  2 hours.

post #3 of 4
Thread Starter 

ok thanks

post #4 of 4

We like beer can chicken. It's always moist & juicy. Cook until breast is 165 & thigh is 175.

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