First time yard bird

[bworthy]

I’m getting ready to smoke 3 whole chickens. This will be my first attempt at chicken but I think I have a solid plan. Three chickens have been spatchcocked and are dry brining with Kosher salt until tomorrow. Tomorrow they will go into the Smoke Hollow gasser with pecan and a little cherry chips. Plan to run it hot, around 300* - 325*F to an IT of 165*F in the breast. I’m not sure how long they will take to get to temperature, maybe 2 hours???

 

[fivetricks]

2-3 hours yes. Depends on your particular cooking rig though.

They take about 2 in my UDS and about 3 in my block pit smoker.

 

[Winterrider]

Looking forward to seeing final product.

 

[bworthy]

2-3 hours yes. Depends on your particular cooking rig though.

They take about 2 in my UDS and about 3 in my block pit smoker.

Thanks, I’ll plan for 3 hours then.

 

[bworthy]

Update on the post. Rubbed the chickens with a rub (Flippin’ the Bird) that did not contain salt since they had plenty with the brine. Into the smoker, maintained temperature at about 300*F. Finished up in just over 2 hours, so foiled and placed into the ice chest until ready to serve. Mac and cheese went into the smoker when the birds came out. Smoked the Mac and cheese for an hour then got everything ready to serve. Our guests all really liked the chicken and the Mac and cheese. Overall I am happy with the end product, chicken was nice and moist, really good flavor. The skin could have been a little more crispy (I forgot to spray with oil before I put the rub on, oops). Also noticed a little sooty/oily texture on the food. It seems my flame is burning dirty for some reason. Cleaned the burner, tube and inside the smoker a couple days ago, also new full LPG tank. .???