Smoked two 4lb Whole Chickens this weekend.
Brined them for close to 20hrs in a water/salt/brown sugar brine. Pulled them out of the fridge, garlic butter under the skin, then put a rub on them. Sit them both on a can of Coors Light & Smoked at 230 for 3 hrs, then up to 275 for the last hour. Pulled them out when the temp in the leg was 180. Skin was a little chewy, but not to shabby. Meat was fantastic!!!! Cant wait to try something else on the smoker.
Brined them for close to 20hrs in a water/salt/brown sugar brine. Pulled them out of the fridge, garlic butter under the skin, then put a rub on them. Sit them both on a can of Coors Light & Smoked at 230 for 3 hrs, then up to 275 for the last hour. Pulled them out when the temp in the leg was 180. Skin was a little chewy, but not to shabby. Meat was fantastic!!!! Cant wait to try something else on the smoker.
