Smoke Chicken

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Original poster
Dec 12, 2017
Linden, NJ
What’s up Guys,
This week I decided to take a shot to smoke a whole chicken.
Started with a overnight brine, (Water, Salt, Sugar, and Lemons), dry the little bird put back in the fridge for the skin to really dry up. Next basic rub, salt, pepper, onion and garlic powder, paprika, chilli powder, dry mustard
Heat the smoker with oak at 350, once I get the clean smoke I put the little fellow inside and the smoke do his thing. After about 1 hour wrapped with butter.
Finally when the temperature reach 165 I pulled out and let rest for about 20 minutes.
And boys this bird came out really good. The skin didn’t came out crunchy but it didn’t came out rubbery either, just perfect.
The breast nice and juice, the thighs fallen out of the bones.
I was please how it came out.


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