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Cooked these babies at about 200 225 for about 2 hours with hickory smoke then finished on the grill for about 15 mins. Not sure why most of the cheese melted and ran out inside the smoker but they were juicy and Smokey.
Ok, now a question. If cooking at 325° is that temperature for the duration of the cook, or a number of hours to obtain the crispy skin then back temp down for slower cooking?
First time doing whole chicken. Did leg quarters a while back with same result with rubbery skin. Can't seem to get skin nice and crispy but meat has been juicy. Skin is always my favorite but not when not crispy
Brined 11 hours in kosher salt minced garlic and fresh cracked black pepper. Smoked apple and cherry wood. Used rub your breasts seasoning and black pepper on skin,and inside body. Smoker temp 280. Fell to 250 many times. Chicken breast temp 165 rested 20 mins. Skin wasn't all the way crispy...
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