I usually post in either the pork or beef section. When it comes to chicken I am a newbie..
I bought a 6 pounder at the store today.. Of course I took the giblets out & rinsed the bird real good. I then coated it with EVOO and then seasoned it with Jeff's rub.. I did notice that the bird was missing one wing & my 7 year old was kinda upset as he loves wings.. lol
When do I insert my meat probe? I know it goes in the breast but when? Do I wait about a hour or do I insert from the start?
Sorry for the questions as I can answer questions when it comes to briskets..
I'm going to try and smoke this bird at between 250 & 300 degrees with oak chunks for the smoke. This is on a Masterbuilt propane XL smoker.
Here are the pics..
Supposed to be minimally processed.. We will see.
Decent price at least..
Freshly rubbed with EVOO (Extra Virgin Olive Oil).. Makes the rub stick better..
Coated with Jeff's rub.. Gonna be good - I hope.. lol
Thanks for looking