So this will be my second smoke after doing a Pork Butt this past weekend. Sorry I missed the Q-View as it turned out great but I had a few too many beers with a couple friends.
I have a Pollo alla Diavola recipe that I've been doing the past couple years in the oven. It consists of deboning a whole bird and rubbing with Dijon, Fresh Oregano, Fresh Rosemary, and Red Pepper Flakes. Then Salt and Olive Oil right before you begin the roast.
The Mrs. absolutely loves this so I figured... What the hell, why not smoke it.
I didn't do a brine as I'm pressed for time with work. I just deboned the bird and rubbed it with the mixture above, and I'm going to fridge it overnight. I'm using an MES 30" and was thinking I would smoke it breast side down as the back skin is slit/ separated and that part of the meat will be losing too much moisture???
I am in need of the expertise of you guys/ gals on this wonderful site...
1- Would 275 (highest my smoker goes) work as a temp on the smoker for this? Or should I go lower?
2- Should I not smoke breast side down?
3- Did I make a big mistake not brining?
4- Approximately how long will a 4 pound bird take at the recommended temp? Also keeping in mind that it's deboned.
Any and all help would be greatly appreciated.
P.S. I'll get some Q-View posted tomorrow.