The first smoke on my MES 30 and it was great! I set the temp to 250 but it hung around 270 - 280 for the duration according to the Maverick ET-733. I took the skin off and used Jeff's rub. I pulled it at 157 IT and let it rest for 15 minutes to reach an IT of around 166.
My only complaint would be that the surface of the chicken was a bit chewy. My wife thought there was just a little bit too much rub. But we both thought it tasted great and the chicken was juicy thanks to the 6 hour brine. So did my 9 year old daughter. The picky eater 11 year old boy did not try it.
Now that's out of the way, I'll be smoking a whole chicken tomorrow for Father's Day.
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My only complaint would be that the surface of the chicken was a bit chewy. My wife thought there was just a little bit too much rub. But we both thought it tasted great and the chicken was juicy thanks to the 6 hour brine. So did my 9 year old daughter. The picky eater 11 year old boy did not try it.
Now that's out of the way, I'll be smoking a whole chicken tomorrow for Father's Day.
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