I tried smoking an 8 pound chicken today in my new smoke vault.I got a late start on it so I decided to cut out the backbone and butterfly it. Then peel back the skin to apply my rub on the meat then roll it back to season the top. I put the chicken on the center rack in the smoke vault and smoked it using a combination of apple and hickory chips at 300 degrees.2 1/2 hours later I took it out at a temp of 175.I have to say and my family agrees it was some of the best chicken we ever ate.
post #1 of 11
2/7/10 at 1:50am