First smoke chickens.

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burm1000

Fire Starter
Original poster
Jun 18, 2017
51
144
Salina KS
My first run in WSM. DECIDED ON CHICKENS TO KEEP IT EASY. I also heard it would run a little hot. Spatchcock brined and rubbed as well as a beer can chicken rubbed. I only had a tall boy bud light can so drank a little and went fort it. Trying to run temp up to 325 for crisper skin but will see. Here's a few pics.
GALLERY]
 
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Finished product. Temp stayed around 325-340. Apple wood chunks and a few small mesquite pieces. The spatchcock one we brined with a recipe I found from chef JimmyJ "families favorite brine" and rubbed with his "Bubba Chix Rub" was better but both were good. I enjoyed my first smoke. Tomorrow Pork Loin.

I'm not good at cutting up a whole chicken to serve. I'll have to google it.
 
Dry.  This was based on reading through several posts advising to smoke them at higher temp (325 or so) for better skin.   My newbie understanding is the water controls the temp and makes it harder to to get higher temps.   I did foil it the pan.  They turned out pretty good but the skin was a touch rubbery.  Next time, I will try low temps (225 - 250) for the smoke and then either grill it or put it in the oven for 10-15 minutes at high temp to crisp the skin which was also common advice I found reading through several posts.   I also saw a claim that putting mayo on the skill will improve it when smoking.  Good luck.
 
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