- Joined Apr 21, 2007
Well I halfed my chickens, brined them for about 9 hours. Injected them with butter, Italian dessing, and a little apple juice. I know I'm new here, and to be honest new to smokin also. I love eating it, but I never had the chance to cook it. But I did today, and I really wish I had a camera. I smoked them at around 250 for almost 5 hours. The chickens were about 3 1/2 lbs. Man did they look good. Dark golden brown. And the smell of the wood (mesquite and a little hickory) had all the neighbors out. Funny how they never really liked talking to me before. I think next time I'll cut the time down a little. I was using 3 different thermometors and they all read differant. I want to thank every one sooooo much for all the help. I know I'll probably never really get to meet ya'll, but you are really my best friends now!!!! Oh did I tell ya'll how good they were?