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Whole chicken with Qview (of course)

post #1 of 7
Thread Starter 
Whole chicken. Brined 4 hours mostly cause it was thawing too slow. Three days in the fridge and I still had to pry the innards package out. Smoker temp about 380 and smoked with pecan and apple. This was about an 8 pound roaster and took almost exactly 2 hours.

Ate what we wanted then I chopped up the rest and made chicken salad;-)
post #2 of 7

Looks GREAT! What temp did you cook at/

David

post #3 of 7
Quote:
Originally Posted by themule69 View Post

Looks GREAT! What temp did you cook at/
David
Lol.. David he said 380
post #4 of 7
Looks good, high temp birds are the best!
post #5 of 7

"almost exactly" a nice lookin bird. LOL

post #6 of 7

Cool. Good leftovers...

post #7 of 7
That is a fine looking bird, Sir. Disco
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