Well... I had a Nekkid Chix fail. I pretty much went by the book. The only variant would be that I used a small amount of my favorite chicken seasoning to lightly season the bird. All else according to instructions. I smoked the bird strictly using apple wood. See the below photos for my story...
One washed, dried and clean 6lb bird
Got her all tied and seasoned
What I like to use when cooking chix in my electric rotisserie
Pretty bird...pretty bird... IT Breast 160 - Leg 181 and rising!!
Hmm... what went wrong? Rechecked temps, all good
The meat was to temp but the cavity had a huge ocean of blood! Drained the cavity and put the bird back in the 275ish degree smoker for about 20 mins.
Cavity juice check... nice and clear. Let the bird rest 30 mins
Lil dry in both the breast and leg. Paper like skin with some rubbery areas. Nice smokey taste the seasoning didnt come through at all
Final words... While I appreciate and enjoyed the experience, I shall from here forward cook my chix in my electric rotisserie. It comes out 100 times better. However, I plan to de-meat this bird and make what I believe will be some amazing chix salad. I actually can't wait!!. I am all ears for suggestions and tips as I'm sure that I'm not the first and only one that this has happened to.
Hopefully some delicious smoked chicken salad.
Ok, that's it... let er rip!
Edited by No Quarter BBQ - 8/3/14 at 3:55pm