Smoked my first chickens this weekend - turned out pretty good, according to the family.
Used 1 gallon of water, 1 cup of canning salt and 1 cup of sugar for the brine, soaked 4 hours, and lemon pepper for the rub.
Smoked them with mesquite wood for about 1.5 hours breast down, turned them and smoked for another 2 hours with cherry wood until 160* at the breast. It seemed odd to me that the thigh and legs were under done (some pink) but the breasts were done perfectly. We microwaved the thighs and legs for a few minutes and they finished up nicely. Anyone else experience this?
Temperature control vs vent controls are still new to me, but finally found a compromise of vents about 1/2 open all around and temp setting about 1/2 way between low and medium that gave a consistant 225*.
Used 1 gallon of water, 1 cup of canning salt and 1 cup of sugar for the brine, soaked 4 hours, and lemon pepper for the rub.
Smoked them with mesquite wood for about 1.5 hours breast down, turned them and smoked for another 2 hours with cherry wood until 160* at the breast. It seemed odd to me that the thigh and legs were under done (some pink) but the breasts were done perfectly. We microwaved the thighs and legs for a few minutes and they finished up nicely. Anyone else experience this?
Temperature control vs vent controls are still new to me, but finally found a compromise of vents about 1/2 open all around and temp setting about 1/2 way between low and medium that gave a consistant 225*.
