Hey all. I, like many other dads this weekend, got my first smoker. I went with an electric, Lowe's Master Forge, due to simplicity.
We decided to try 2 whole chickens spatchcocked and rubbed. I smoked them at about 230-240 until the breasts reached 165 and the thighs 175. Cooking time was right around 3hrs and I used cherry wood chips.
I'm happy with my first attempt but they were not great. Good, but not great. I did not brine them which I think would have helped and will make sure to do so next time.
Something my wife and I thought of while eating, is there any reason to smoke a whole bird? The only thing we eat are the breast and thighs. We are thinking that the next batch will be just that, some breasts and thighs and I will brine them.
A question. Are there any precautions I need to take if I'm going to smoke skinless cuts?
We decided to try 2 whole chickens spatchcocked and rubbed. I smoked them at about 230-240 until the breasts reached 165 and the thighs 175. Cooking time was right around 3hrs and I used cherry wood chips.
I'm happy with my first attempt but they were not great. Good, but not great. I did not brine them which I think would have helped and will make sure to do so next time.
Something my wife and I thought of while eating, is there any reason to smoke a whole bird? The only thing we eat are the breast and thighs. We are thinking that the next batch will be just that, some breasts and thighs and I will brine them.
A question. Are there any precautions I need to take if I'm going to smoke skinless cuts?