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Whole Chicken w/ Q view

post #1 of 11
Thread Starter 
So, currently I'm smoking a chuck underblade. Well, my wife started inviting her family over so I decided to prepare a chicken with the beef.

I brined the chicken overnight in salt water, cajun spices & a little white vinager.



Here's the birds after my very novice butchering job



in the brine. I then rubbed the bird with paprika & blacken chicken seasoning. I also injected it with a little olive oil & spices.
post #2 of 11
Looks good. Keep the qview coming.
post #3 of 11
Looking good so far
post #4 of 11
Keep us posted. Off to a good start.
post #5 of 11
Off to a great start - what kind of wood are ya using? Will you be spritzing as well? Looking forward to more qvue!!
post #6 of 11
Thread Starter 
Ok. Here's the bird. 3 hours & 20 mins. It's at 165. I'm taking her off the smoker.

post #7 of 11
what temp were you smoking at
post #8 of 11
Thread Starter 
I'm smoking at 225-230. I didnt take it off yet. The thigh is at 165 but the breast is at 157. Should I continue to smoke it?
post #9 of 11
nice looking chic.

I'd wrap in tin foil bring temp to 170 then pull and rest gl
post #10 of 11
Thread Starter 
Awesome! Thats what i just did, wrap it!
post #11 of 11
Picture perfect bird! PDT_Armataz_01_37.gif
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