So i'm gonna take my first shot at smoking a whole chicken this weekend. im gonna do this alongside a brisket and some sausage. I have a few questions for anyone that can help or point me in the right direction. I'll be cooking this on my offset stickburner with charcoal to get the fire started and hickory/oak afterwards.
First, i know im shooting for 165 degrees between the breast and thigh. i plan on keeping a digital probe in there during the cook. I'm gonna cook the chicken closer to my firebox shooting for around 280-290 since im cooking on the opposite end at 275 for the brisket.
Not gonna do a brine this time, Im gonna just rub it and plan on injecting with butter, minced garlic and jalapeno, unless thats just idiotic (please tell me if so).
So my main question is this, if im gonna cook a 5-6lb chicken at that temp, whats the average cook time for that? Is it like a certain amount of time per lb? i know the best thing to do since im gonna have a probe in is just cook it till it's done, but im trying to time it in the ballpark of my brisket which im cooking for 10hrs. I'd like it to come off close to the same time.
This is my first time cooking a whole chicken, and i would really appreciate any tips/hints you can give, guys! Thanks in advance.