Well, so the chickens took about 3 and half hours and were good all the way through. I learned a lesson in doing it, if you're going to dry rub chicken that has the skin, pull the skin back, season the meat and then pull the skin back on top of it. But, without further ado...here is todays chicken adventure.......
Dry rubbed and ready to go. I thought about doing spatchcock chicken but they looked like they were already pretty flat so I just chose to let them stay whole and smoke them the way they were.....
In the smoker for a little more than an hour. I started spritzing with Apple Juice a little after this because it looked like the skin was getting a little too dry and I didn't want that to happen to the meat. I spritzed a total of 3 times just to keep everything nice and moist and flexible...
The finished chickens. 3 1/2 hours at about 255 degrees was all it took...
I was going to serve them whole then, the
said she wanted pulled chicken, then decided she wanted chopped chicken so chopped I did. The skin pretty much just slid right off so there is no skin in with the chopped meat and I was careful to make sure that I didn't get any bones in it. Served it up with a KC Style BBQ Sauce that I got from Bill in another forum and it was very good. Again, I have to remember that I have to season under the skin, not over it. Rookie mistake but also keep in mind, this is only the second time I have done chicken so I am on a bit of a learning curve when it comes to poultry. Got a few more chickens to do before I graduate myself up to doing a turkey.
Hope you all enjoyed and any suggestions would be helpful....Thanks!!!
