Y'all we had bought a couple of whole chickens several months back. When we bought them, it was the only chicken available that day. Yep, the day we bought these chickens our local store didn't have a lot of stuff (including toilet paper?) we figured we'd have to start raising our own chickens, making our own clothes, grow all our own vegetables, Make our own toilet paper, etc...... Well, fast forward to now and I've got a good supply of everything and these 2 frozen birds I need to cook. So I called up my sis and they said heck yeah, bring us one of those chickens!
Nothin' fancy, 2 basic yard birds with a little Tony's Jalapeño Butter injection with Kosher salt & med grind black pepper. Trussed & onto the spit for a spin in the Yoder with my favorite combo of 100% Hickory & 100% Cherry. This photo is after the 1st hour @ 250 deg (I do this to allow a little more smoke aroma & flavor in the birds)
I did 1 hour @ 250, then bumped it up to 300 for the next hour, I then bumped it again to 325 and they were at the perfect temp of 160 (deep in the breast meat) after another 45 minutes so the whole cooking process took less than 3 hours. The results were very good and everyone was happy. I nailed the breast meat and I was very close on the skin. I might bump the temp up a bit higher at the end next time to see if I can get that skin a bit more crispy without overcooking the breast meat. It was a success and the chickens were dizzy when they came out of the smoker. Thanks for looking and keep on smokin'!
Nothin' fancy, 2 basic yard birds with a little Tony's Jalapeño Butter injection with Kosher salt & med grind black pepper. Trussed & onto the spit for a spin in the Yoder with my favorite combo of 100% Hickory & 100% Cherry. This photo is after the 1st hour @ 250 deg (I do this to allow a little more smoke aroma & flavor in the birds)
I did 1 hour @ 250, then bumped it up to 300 for the next hour, I then bumped it again to 325 and they were at the perfect temp of 160 (deep in the breast meat) after another 45 minutes so the whole cooking process took less than 3 hours. The results were very good and everyone was happy. I nailed the breast meat and I was very close on the skin. I might bump the temp up a bit higher at the end next time to see if I can get that skin a bit more crispy without overcooking the breast meat. It was a success and the chickens were dizzy when they came out of the smoker. Thanks for looking and keep on smokin'!
