- Jan 4, 2015
- 8
- 10
Ok, so after the first two runs on my smoker were with "the other white meat" I decided to give chicken a shot. Bought two 4.5 pound birds, split them and then dustied them with dry rub.
I used pecan and apple wood chips and got the smoker to about 305 degree. I occasionally spritzed the birds with apple juice--every thirty minutes. Smoked the birds till their internal temp it 165 degrees, which was about 2 hours or so.
WOW!! They turned out delicious! Some of the juiciest/tenderest chicken I've had. Great smoke flavor and the skin was pretty crispy too. Here a few pictures...
I used pecan and apple wood chips and got the smoker to about 305 degree. I occasionally spritzed the birds with apple juice--every thirty minutes. Smoked the birds till their internal temp it 165 degrees, which was about 2 hours or so.
WOW!! They turned out delicious! Some of the juiciest/tenderest chicken I've had. Great smoke flavor and the skin was pretty crispy too. Here a few pictures...
