I smoked my first chicken last night. I was supposed to do it on Sunday, but it was still frozen in the middle. This is my third smoke ever and while the learning process is good, I can't wait to get a great result!
I was able to start a bit after 5:00. I rinsed the brine off the bird and rubbed salt, pepper, and garlic under the skin. I could really only get around the breast area. I need to learn how to get under the legs, etc. Then I rubbed a bit of yellow mustard on the skin and some more of the basic rub on that. I got the chicken on the smoker at 5:40.
I kept the temp around 230-240. At 7:00 I turned it breast up. It was done at 10:30. (It was a 5.75 lb chicken) No - I wasn't counting on eating this for supper, though it was originally going to be Sunday's supper.
I wanted to keep this as simple as I could. I pretty much followed the first whole chicken recipe in Jeff's book. It came out a golden color. I half expected the skin to be darker, but I think keeping the temp low is the reason for the color. Maybe also because of the mustard and not much seasoning on the skin?
I couldn't believe how juicy this was! My very first smoke was a whole turkey. I overcooked it because I didn't have a good thermometer and didn't want to keep opening the smoker to check. This one was completely different. This is the juiciest chicken I've had.
I was afraid of oversmoking it. As a result, there's hardly any smoke flavor at all. Next time, I'll use more smoke. I had some cherry chips and hickory chunks. I simply didn't use enough. And I definitely like chunks better than chips.