So I am new to smoking and this was third thing I have ever smoked. I wanted to try it with out brine or injecting.
I used this as a basis to go off of....http://www.smokingmeatforums.com/t/142448/dirtsailors-high-temp-chicken-smoke-debunking-that-low-and-slow-brined-and-spritzed-is-the-only-way-to-get-moist-chicken and it worked out perfectly. I let rub sit on the chicken in fridge for about 6 hours. The chicken only cooked for about 1:45 but still had good smoke flavor. I used Hickory with a little bit of apple wood mixed in. I will try brine and then injection over the next two times I do whole chickens. I really like how this turned out.
getting ready for the fridge.
Juicy as hell (looks pink but the lighting sucked) It is done.
Alot of meat for a 3 pound bird.
Thanks for looking.