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First Smoked Chicken!

post #1 of 2
Thread Starter 

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?

 

 

 

 

 

Cheers!

post #2 of 2

I hope you had a Shocktop or two while smoking! I never thought of using a lemon beer to moisten the chicken, though it would make sense. I am by no means an expert, but just some food for thought, maybe the chicken laying in the tray was stopping some of the smoke from reaching all the meat, maybe the difference of white v. dark meat had something to do with it, or maybe the way the wind was blowing or being pulled into the smoker was causing different areas to get more smokey in your WSM? Again, just some suggestions.

 

I have heard good things about those WSMs. Enjoy your new smoker!

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