I tried chicken for my second smoke and it turned out fantastic. I recently bought a Maverick ET-73 remote thermometer and used that for the smoker temp. instead of the thermometer on the smoker. As you can see from the picture the smoker thermometer was off as much as 80 degrees F.
The chicken took about 3 hours to get done, which was longer than I had thought it would. I brined the chicken in a simple salt/sugar water mixture for 5 hours and then put a rub on it and stored it in a plastic bag for 8 hours. My smoker ranged from a high of 321 degrees F to a low of 243 degrees F, but most of the time I kept it between 275 and 300 degrees F. I brought the chicken up to 165 degrees F at the breast. I spatchcocked (?) the chicken. I admit when I took it out of the smoker I was worried it was going to be dry from the looks of it. I thankfully was very wrong.
I cut the chicken in half and ended up eating the entire the chicken. The legs and wings were better than the breast. So much flavor and smokey goodness. I will definitely be doing this again.
After a hearty meal of chicken finished off the meal with some homemade banana and peanut butter cup ice cream I made this morning.
One thing I didn't care for with the remote thermometer is that the receiver didn't always update even if it was close. It was getting to the point where I didn't trust the receiver.