We finally had a day without rain here on the west coast of Florida yesterday so we cooked up a couple of 4 1/2# chickens.
They turned out with excellent flavor from the 2 different rubs but were a little dry. I brined them for 3 hours before putting in the smoker and they came up to 160 degrees in 3 hours but didn't seem to want to get any higher, I had the temp in the smoker set for 250. I turned the smoker up to 265 and they finally got up to 165 after another 1/2 hour, I think that was my mistake instead of just letting thing go.
Next time I think I'll use my remote temp probe to monitor the actual temp inside the smoker, and one in the meat. I know it's a learning process for us newbies.
They turned out with excellent flavor from the 2 different rubs but were a little dry. I brined them for 3 hours before putting in the smoker and they came up to 160 degrees in 3 hours but didn't seem to want to get any higher, I had the temp in the smoker set for 250. I turned the smoker up to 265 and they finally got up to 165 after another 1/2 hour, I think that was my mistake instead of just letting thing go.
Next time I think I'll use my remote temp probe to monitor the actual temp inside the smoker, and one in the meat. I know it's a learning process for us newbies.
