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Whole Chickens

post #1 of 2
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Picked up two chickens to smoke. Spatchcocked them. Brined them overnight in the Slaughterhouse Brine. Rinsed in the morning then set in the fridge to air dry on a rack. 4 hours prior to cook I rubbed with EVOO and two different rubs then back in the fridge to dry.


Smoked at 275-300* for 4 hours. (little bird was 3.5) with two chunks of mesquite on the drum. Skin was not rubbery at all. A lot better than the last time I did quarters. I still decided to throw it under the broiler for a few minutes. Pretty happy with the results. Shredded one with the intention of some tomatillo enchiladas. 


Smoke on!



post #2 of 2

I bet it is so good.

Happy smoken.


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