smoketrailsteve
Smoke Blower
Hey everyone, I smoked a whole chicken this week with a new rub I just threw together (basically citric acid powder, salt, paprika and chili powder). It turned out really good.
Smoked until it reached internal temperature of 165, slathered it with BBQ sauce and then grilled it to crisp up the skin.
The skin was a little rubbery. I think this was because the Masterbuilt Smoker does not get hot enough. Next time I will throw it in the oven at 400 to crisp it up for an hour or so I think.
Here is the video:
Smoked until it reached internal temperature of 165, slathered it with BBQ sauce and then grilled it to crisp up the skin.
The skin was a little rubbery. I think this was because the Masterbuilt Smoker does not get hot enough. Next time I will throw it in the oven at 400 to crisp it up for an hour or so I think.
Here is the video:
