So a few weeks back I smoked some whole chickens to make some awesome club sandwiches...they were so good that I figured smoking these birds needed to be a regular thing as there is so many things we can use the meat for.
I also wanted to forgo the 24 hour brine that I had done the last time to see if I could really notice any major difference in taste and moisture.
Here are my two birds getting ready for there Mayo & Rub;
I tossed these on at 235F with some Apple and Hickory. Also spritzed with a mix of Apple juice, Whiskey, and Water;
Pulled them off at an IT of around 165F, let them cool down a bit, and picked them apart for the next days dinner;
Next day, made some tasty hot chicken sandwiches, plated them with some leftover tatters from a previous meal and voilà, another easy peazy meal for a family of 9! LOL
Oh almost forgot...IMHO the absence of the 24 hour brine did make a noticeable difference. Although the chicken was very tasty, I did notice the meat being a little less moist and for some reason did not quite have as much of a smokey flavour then my birds a few weeks ago (making this comparison after sampling the meat immediately after the cook and not the next day).
Anyhow, thanks for stopping by! Cheers!