Food Porn!...First Smoked Chicken ever in my brand new WSM 14.5
Did a high heat 1.5 hr smoke (3 pecan/1 apple wood chunks)
Cooked in tray- butter, butt rub and Shocktop lemon shandy beer.
Had a bit of trouble with my maverick meat temp (i had it in the wrong spot I think so the breast was only around 150. I ended up throwing them in the oven for about 40 min until i can get comfortable with the temp gauge. better to be safe than sorry!
Going to try a Boston butt next :)
One question for those experts...The legs/wings and thighs tasted really smokey...The breast (although moist and good) didn't have much smoke flavor...Is that result of not smoking long enough?