Well, today was the second outing for our new smoker and we had a little 5lb chicken to cook so I threw together a brine using 1/2 cup Kosher Salt,3/4 cup Brown Sugar, 1/4 cup McCormick Grill Mates Chicken Rub, and 1.5 gallons of spring water. I then let her soak in the fridge for 4 hours, got some more of the Chicken Rub and spread it all over the bird and placed her on a stand (beer can stand/no beer can), then placed it in my preheated to 275 MES40. I wasn't sure what temp to go with because everyone seems to have a different style of cooking chicken so I went with 275 for 3 hrs and an internal temp of 165 adding some apple chips first then after an hour adding a load of cherry chips. My family and I loved the chicken, I could have easily devoured the whole bird. I look forward to our next trial which will be a brisket. Thanks!
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