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First whole chicken

post #1 of 6
Thread Starter 

Got my first whole chicken butterflied and soaking in a brine. Plan on smoking at 225 using hickory chips until i reach 165 and ill finish it on the grill to crisp up the skin. Any tips or suggestions? Will post pictures later today. Thanks for any advice:xrocker:

post #2 of 6
If you're going to crisp on the grill, pull the chicken at 155ish then finish on the grill to 165.
post #3 of 6
With your chicken spatchcocked (butterflied), and brined, I would prefer a temp closer to 300+. It will cook faster and will finish with lots more moisture.

Good luck and good smokin', Joe
post #4 of 6
Thread Starter 

Here's a look of it before I tossed it in
post #5 of 6
Thread Starter 

Couldn't get a picture right off the grill before we started digging in. But here's the best I could do
post #6 of 6
Looks like everyone enjoyed it. Good job. icon14.gif
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