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Need some timing and temp help please!

post #1 of 5
Thread Starter 

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. 

Thanks.

post #2 of 5

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? 

 

Scott

post #3 of 5
I agree with PadronMan, other than if ya want a crispy skin..... Pull it off the smoker a few degrees shy of the target IT, Pman give ya the safe IT's...., put them on a charcoal grill or even a gasser at 325-350* for a few to crisp up the skin... All personal preference when it comes to skin..... Some like it & some don't... Just my 2 cents ! beercheer.gif
post #4 of 5

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. 

 

Scott

post #5 of 5
Thread Starter 

Thanks everybody. Now the debait will be crisp or no crisp. I will leave that up to the men.

TO ALL YOU DADS OUT THERE HAVE A HAPPY FATHERS DAY TOMORROW!!!!!!!!!!

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