I took today off from work as a just because day and decided early to do a chicken in the smoker. I had a successful pork loin so I am feeling a little froggy.
I had a whole chicken in the refrigerator, so I seasoned it up with some S&P and planned to follow the Mad Scientist method of two hours at 225 or until we hit 145 internal, then bump up the heat to 325 until done and get some crunchy skin. I am cooking on an OK Joe Longhorn so maintaining 225 is proving difficult. About the lowest I could get consistently was 245-260. I decided that was good. Just a hair over two hours, we hit 145. I cranked the heat up and tried to stay under 350. Mostly successful until I spiked it to 390 for about five minutes. In the end, it didn’t matter.
Last week, my wife went to a local bbq stand and got some smoked pulled chicken and commented how she never likes smoked chicken because it is always dry. This, my friends, changed her mind! Juice was running out of the bird. I had made some Alabama white sauce and she made cheesy corn and salsa and we had a meal! My gosh, tender and juicy with crispy skin. I really am happy with my first two cooks.
I had a whole chicken in the refrigerator, so I seasoned it up with some S&P and planned to follow the Mad Scientist method of two hours at 225 or until we hit 145 internal, then bump up the heat to 325 until done and get some crunchy skin. I am cooking on an OK Joe Longhorn so maintaining 225 is proving difficult. About the lowest I could get consistently was 245-260. I decided that was good. Just a hair over two hours, we hit 145. I cranked the heat up and tried to stay under 350. Mostly successful until I spiked it to 390 for about five minutes. In the end, it didn’t matter.
Last week, my wife went to a local bbq stand and got some smoked pulled chicken and commented how she never likes smoked chicken because it is always dry. This, my friends, changed her mind! Juice was running out of the bird. I had made some Alabama white sauce and she made cheesy corn and salsa and we had a meal! My gosh, tender and juicy with crispy skin. I really am happy with my first two cooks.