The maiden voyage

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How did you smoke 'em? Time, temperature, etc.? I did my first run of beer can chickens last weekend at about 250 until the IT in the breast was 170. They had a little Jeff's rub on them which was tasty, but they seemed almost undercooked and had virtually no smoke flavor at all. Just curious how you did yours for the sake of comparison. Thanks!
 
I used hickory and ran it about 250.  I soaked the fist sized chunks i used and they would last about 40-45 minutes.  When they hit 155 on the breasts I cranked the heat up to 325 so the skin would crisp up.  I think I might try doing it sooner next time.  It ended up taking about 2.5 hours.  Plenty of smoke flavor but I will definitely use more rub next time.  I've heard some guys say around here that you should go to 180.  I have my probe thermometers to monitor throughout the process but i also have a digital Taylor thermometer that I use to check several spots in the breasts to make sure they are fully cooked.   What kind of wood did you use? 
 
Great, thanks for the response! Next time I'll let 'em go to 180 and then bring the temp up for better skin texture. This time around I used a couple of chunks of Applewood, but I have some Oak and Hickory that I might try next time for more smoke flavor.
 
Good looking chickens there. Try your hand at brining (salt, sugar, water) the birds for 12 hours before you cook, really helps out with the moisture, with or without the beer or coke can. I cook mine to 180 IT as well, really helps with the tenderness, leg and thigh quarter just pulls apart.
 
They look very good but if you say a lot of smoke flavor & not much rub, I question if you may have had to much smoke. You need to keep the smoke thin & blue not belching smoke. I am not to familiar with propane smokers but soaking the wood isn't always a good idea. they tend to burn to slow creating a very heavy smoke flavor, almost a creosote, you may use more wood but the smoke won't be so thick & the rub will shine through.
 
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