I am going to cook a whole chicken in my electric smoker today. I'm thinking 5-6 pounder and have contemplated spatchcocking the bird. I always cook by temperature but wanted to get a rough idea of how long to cook so I know when to throw the bird in the smoker. I want crispy skin so I assume I'm going to have to cook at 275+ to attain this. What are your suggestions for time per pound as an estimate, temp and prep?
post #1 of 4
2/21/16 at 7:39am