first whole chicken

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Master of the Pit
Original poster
OTBS Member
Nov 21, 2006
Waco, TX
i bought a whole chicken today i want to smoke tomorrow. it is a "freah young chicken"- 4.54lbs. if i read it right, it should be done in 3-4 hours @ 225°, right? i also read it has been changed to pull it when internal temp hits 160°, right? i plan on brining it tonight.
i also bought a beef rump roast, 4.09lbs. i will be smoking it at the same time. i will be using mesquite wood splits.
also on the agenda is 1lb jalapenos for ABT's, a JD sage fatty, a JD hot fatty, and dutch's wicked baked beans.
any advice on the chicken or roast?

*also posted under "beef" section.*
Yes, Chris, please send them to me for in depth gastronomical analysis, I feel obligated to do this to make sure you and yours are only exposed to the highest grade of smoking available in your area. Donâ€[emoji]8482[/emoji]t think…Act! :roll: 8) is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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