Originally Posted by jesse624
What cooking temperature were you hold to, and how long in the smoker? I looks mighty good.
What do you mean by 'hold to'? I'm a newbie! lol
If you mean internal temp, I had a second probe in the breast and let it get to 169 before pulling chicken out and allowing to sit for a while.
A few weeks ago I got the Smoke & Spice book, which seems to be an awesome resource for smoking foods, and most of their 'whole chicken' recipes say to bring it to like 185* I think, but around the forum here the consensus seems to be 165* (I've always gone with lower temp when I grilled, as long as juices ran clear. I'm still alive!). It also said to cook the chicken half way through with the breast down, then flip over (breast up) for the second half of the cooking....I flipped it at like 120* or 130* then let it finish. I should probably keep better track of how long it took to cook. I want to say it was in there at least 4 hours, perhaps 5. Sorry, I will keep better track of that next time (I was going off the thermometer temp, not time....)
Big thanks on the compliments everyone! Some people just don't get it (like my roomies, they just gobble it up!), I have that picture as my desktop haha!