Greetings all!
Today I decided to smoke a few chickens. One was seasoned with a homemade rub with chili powder, cumin, cayenne, smoked paprika, garlic, and s&p. The other was seasoned with a store bought honey hickory rub. I heavily seasoned under the skin since I usually do low and slow and the skin is secondary.
They went on my charcoal bullet with cherry chunks. I was running a bit lower than normal today- 210-215F. I think this may have been from the lower temps outside since my usual calibration has been when it’s pretty hot outside. But I was fine at this temp so I let it roll.
The odd thing is that it almost felt like I hit a stall....the birds sat at 155F for a while! Their IT was measured by multiple probes. I pulled them at about 158ish without worry since they were there for a while.
Sliced them and served with corn on the cob. My brother didn’t monitor his plate so well so the dog made off with his corn. Otherwise a darn good cook and a nice way to finish the weekend!
Today I decided to smoke a few chickens. One was seasoned with a homemade rub with chili powder, cumin, cayenne, smoked paprika, garlic, and s&p. The other was seasoned with a store bought honey hickory rub. I heavily seasoned under the skin since I usually do low and slow and the skin is secondary.
They went on my charcoal bullet with cherry chunks. I was running a bit lower than normal today- 210-215F. I think this may have been from the lower temps outside since my usual calibration has been when it’s pretty hot outside. But I was fine at this temp so I let it roll.
The odd thing is that it almost felt like I hit a stall....the birds sat at 155F for a while! Their IT was measured by multiple probes. I pulled them at about 158ish without worry since they were there for a while.
Sliced them and served with corn on the cob. My brother didn’t monitor his plate so well so the dog made off with his corn. Otherwise a darn good cook and a nice way to finish the weekend!
