New to smoking and would like to thank everyone here for the help. I smoked 3 chickens on Sunday, 2 wine can chicken and one dry rubbed. I am using a MES30.
I used a Tastefully Simple Apple dry rub ( has a good bite to it) on the one, rubbing it in and under the skin, ripped the skin slightly as I have large hands.
The other 2 I used no rubs or spices, I used a half of a can of sweet red wine ( 3 bucks a bottle) for each chicken and poured the rest in my waterpan. I smoked using Jack Daniel chips with some apple mixed in. I smoked at 245 until an IT of 180 degrees was achieved. The meat was juicy and the bones pulled right out.
I can't decide what style I liked the best, the only thing I would change is the Jack Daniel chips did not leave as good of a smoked taste as I like, I think hickory and apple next time. I may also dry rub the can chickens. I may even do a brine first.
I also need to use an open top can, is there any reason why an empty soup can would not work??
Dry rub chicken:
Wine Can chickens:
I used a Tastefully Simple Apple dry rub ( has a good bite to it) on the one, rubbing it in and under the skin, ripped the skin slightly as I have large hands.
The other 2 I used no rubs or spices, I used a half of a can of sweet red wine ( 3 bucks a bottle) for each chicken and poured the rest in my waterpan. I smoked using Jack Daniel chips with some apple mixed in. I smoked at 245 until an IT of 180 degrees was achieved. The meat was juicy and the bones pulled right out.
I can't decide what style I liked the best, the only thing I would change is the Jack Daniel chips did not leave as good of a smoked taste as I like, I think hickory and apple next time. I may also dry rub the can chickens. I may even do a brine first.
I also need to use an open top can, is there any reason why an empty soup can would not work??
Dry rub chicken:
Wine Can chickens: