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First attempt at smoked chicken with the new smoker

post #1 of 5
Thread Starter 
Ok, so after the first two runs on my smoker were with "the other white meat" I decided to give chicken a shot. Bought two 4.5 pound birds, split them and then dustied them with dry rub.

I used pecan and apple wood chips and got the smoker to about 305 degree. I occasionally spritzed the birds with apple juice--every thirty minutes. Smoked the birds till their internal temp it 165 degrees, which was about 2 hours or so.

WOW!! They turned out delicious! Some of the juiciest/tenderest chicken I've had. Great smoke flavor and the skin was pretty crispy too. Here a few pictures...




post #2 of 5
Nice. Love the color.
post #3 of 5

That looks mighty Pretty   Tasty

 

Gary

post #4 of 5

good looking bird, son. good luck with the new smoker.

post #5 of 5

nice job....now onto another challenge.....Willie

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