Well not so happy with my first smoke of two roaster chickens. I will walk through the experience and any help or advice would be greatly appreciated. TIA!
First I bought two roaster chickens fresh from the local store one 7.5 and the other 8.5 lbs. Brined them for 16 hours (maybe first mistake) I was not sure if I should combine the weight for brining or just count them individually. After done dried them off injected them with Cajun butter and put both in the smoker at 225. One thing I was not sure was should I have pre heated the smoker? I did not. I added chips every 30 mins i fulled the loader full each time. After 5 hours they were both done. I pulled them out and let them rest for 30 mins. I carved them up and boy were they moist. Taste not so great salty and smokey. I am assuming I made some crucial errors so please advise. I am pretty thick skin so feel free to tell it like it is. I have a 15lbs turkey brining right now and planned to give it another whirl tomorrow