Hello again my fellow smokers.
I have been trying to smoke a meal every weekend since I got my Iron Forge, Dual Door Smoker.
So far I have done, tri tip roast, baby back ribs & chicken breasts, and today; A whole chicken :)
Was going to do the Beer Butt Chicken, but decided to try the "spatchcock" method.
Brine (20 hours)
1/2 Gallon - Water
1/2 Gallon - Apple Juice
1 Cup - Brown Sugar
1/2 Cup - Kosher Salt
1 Tbsp - Cayenne
1 1/2 Tbsp - Ground Black Pepper
Seasoning (Set for 3 Hours)
McCormicks "Smokehouse Maple"
3/4 - Applewood Chips
1/4 - Mesquite Chips
Soaked For 2 Hours
Temperature - 300 degrees F*
Cook Time - 1 hr 45 min.
Internal Temp (Breast) 165*
Ok back to regular talk lol, just thought listing the details would be easier for you guys to read :P
Anyways!! The skin came out rubbery, which I think might have been do the heat/time that I did. Read so many different threads, articles, and other stuff I found on the net, I think it led me to just over thinking too much. HOWEVER, the actual meat was freakin delicious and so moist. So as much as I love to eat chicken skin, just had to pull it off (took zero effort, it parted with the chicken sooo easily) I'm curious if maybe I drop it down to say 250 for closer to 3 hours, and then maybe pop it on the grill for 10 minutes. Maybe that could fix it up.
None the less, at the end of the day. My mom and sister loved it as they do all my meals. I loved it, and my corn & potatoes came out awesome as usual. So it turned into a delicious dinner.
Now I will leave you to post comments, insults, reviews, tips, and anything else you'd like to add. lol