- Joined Nov 21, 2019
So I did my first whole chicken smoke today. I started out with a 4lbs bird with I Spatchcocked and rubbed down with a blue ribbon chicken seasoning I found at walmart.I then let the chicken rest in the fridge overnight. I smoked the bird between 235° and 255° for about 4 hours.I pulled the bird off the smoker and finished the last 10° in the oven for a nice crispy skin.It turned out fantastic! Great crispy skin and very juicy. I cant wait to try a turkey next!