Did not inject the bird, although I have in the past when broiling them in the oven. Definately the way to go, and I will do it next time. I didn't brine either.
Well I goofed up on this bird. I fired my Traeger up on high (375*) to get it started and forgot to change it. 1.5 hours later the bird was damn near done. I set it to "smoke" which sits it right around 200 for a while but the temp still came up to 170 quickly so I pulled the bird after 2 hours.
It was thoroughly done, very juicy. Just hardly any smoke flavor at all. I used a combo hickory and alder since that's all I had left. I will do mesquite next time and make sure I have my settings right. Overall the bird tasted like an oven bird. Very good and juicy with a nice crispy skin but no smoke flavor except a little in the skin and a little in parts of the extremities. Oh well...I guess if it's edible it's not so bad after all.
Right now I am making chicken soup from the carcass. Does anyone have any experience making soup from a heavily smoked chicken? How does it come out?