First whole chicken on UDS

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berrya

Smoke Blower
Original poster
Jun 27, 2017
113
43
Indiana
I did my first chicken on my UDS. I was only able to brine for 3 hours. I used a homemade seasoning. I started with a temp of around 270-275. After one hour and when it hit 150 degrees on the breast, I mopped with a bbq sauce and got the temp up to around 325 (hoping to crisp the skin).  I hit 165 degrees just after 2 hours and pulled it off to rest. We had some people coming over, so I pulled it to make sandwiches (no pictures of the pull). The skin was not crispy, so I discarded, but the flavor was pretty good and it stayed moist. I am new to smoking and only the 2nd time using my UDS. I can take the criticism and open to suggestions to make it better. Thanks all and Happy Smoking!!! 



 
I smoke with an UDS as well, but I haven't tried chicken yet. Yours looks good. Do you have a blower on yours to get the heat that high? With the size of the UDS and two racks, I bet we can smoke 8 of those suckers at one time!
 
Looks good from here. Next time try running 325/350 for the whole smoke. If you have a water pan, run it dry. Of course, if you're pulling it, the skin doesn't matter that much.
 
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