First Smoked Chicken (pics)

[djstight]

Brine for 16 hours.  I got the Brine ingredients from this site, but cannot find where I got it.  My apologies

Chicken in brine.JPG

• djstight
• Nov 8, 2014

I use a rub from a local restaurant here in Columbia.  They have won a bunch of awards for chicken wings using this rub.  I plan to eventually make my own, but this will do for now

Chicken with rub.JPG

• djstight
• Nov 8, 2014

4 Hours later I hit 170 degrees and it tastes awesome.

smoked chicken.JPG

• djstight
• Nov 8, 2014

This was my third smoke so far.  First was ribs, then wings and now this.  I plan to try the Boston Butt next.  I'm addicted...may even do some cheese once I buy a vacuum sealer.  Let me know if you see anything that doesn't look right...I am very new at this.

DJ

 

[themule69]

DJ

It looks great! If you will smoke to 165° in the breast and 170° in the thigh It will be a little more moist.

Happy smoken.

David

 

[djstight]

Thanks David

I had a few questions come up while doing this.

Does it matter where you put the chicken in the smoker?  Low, high, front, back etc?

Also...should I be using a drip pan?  If so, is it for anything other than easy clean up with a MES?

Thanks.