Whole Chicken w/ Q view

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cheyman

Fire Starter
Original poster
Jul 30, 2008
35
10
Fitchburg
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.
 
Looking good so far
 
Ok. Here's the bird. 3 hours & 20 mins. It's at 165. I'm taking her off the smoker.
 
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?
 
Picture perfect bird!
PDT_Armataz_01_37.gif
 
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