Hello need some info please. The men are doing two brined 6 lb chickens in the smoker tomorrow. Any suggestions on time and at what temp. to do them on.
I do my chickens at about 225-250. I don't mind the soft skin that it gets because I remove it. 6lb chickens are big......You are looking for an internal temp on the breast meat of 165F and the thigh at 170F. Timing is dependent on temp. Maybe 3 hours?
Yep Agree with above. Use your grill to get that crispy skin and enjoy!!!
For a moister chicken and more flavor try making a compound butter using your rub and rub under the breast skin!! Makes it juicy and gets that rub flavor on the actual meat.