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I decided to get a couple of whole chickens the other night and smoke them, I figured it would be a nice moving treat. I made up some tips slaughterhouse brine and tossed them in the fridge for the night. Woke up this morning and threw them into my mes 30 smoker @250. I added a mix of pecan and applewood chips for the first two hours, smoke them to an it of 168 then pulled them off. They turned out absolutely delicious, now I want to do more but I think turkey first. Here is some qview.

Birds going in.

Getting close.

First victim, man the family loved this thing.

All thats left, should have put some away.