So I've been reading a lot of threads about smoking everything and see that when smoking a pork butt or any other type of large piece of meat which takes a few hours that you continue to smoke it until it reaches a certain temperature and then cut the smoke until it reaches it's final temperature. Now I understand that some don't and that it's relative to each person.
My point and question is, when smoking poultry, whether it be a spatchcock chicken or wings, do you smoke it the entire time or is there also a middle time/temp to cut the smoke off?
I appreciate any feedback.
Chad
My point and question is, when smoking poultry, whether it be a spatchcock chicken or wings, do you smoke it the entire time or is there also a middle time/temp to cut the smoke off?
I appreciate any feedback.
Chad