i bought a bunch of chickens for .99 a pound at my local butcher so i planned to smoke them this weekend for meat for lunches, dinners, freezer, and ahything else i can think of!
Here was the set up
Chicken #1 - Injected with Cajun Injector Hickory
Chicken #2 - Injected with Cajun Injector Jalepeno Butter
Chicken #3 - Injected with Sour Orange
Chicken #4 - Naked (no injection)
all 4 were rubbed with Joe's Spicey Stuff (from the New Orleans School of Cooking)
Smoked between 280-300 with hickory and cherry.
i was lazy and tied up on set of legs and decided to let the rest lay free haha....next time i'll clean it up a bit
2 hours in they were at 135-140, then i see a storm rolling in and fear the worse....so i watch the weather and hope they finish by the time it starts to rain. no luck....30 mins later the rain comes. i grab the rack with the 4 chickens and run inside (dog following hoping i drop one). i learned a lesson about my oven, it does not hold a WSM 22.5" rack inside it (not deep enough), had to take them off and place them on the oven racks...then had to make a makeshift "pan" out of aluminum foil so i didnt cause a grease fire as well as a huge mess. i definitley was not prepared for this outside to inside transition. made a huge mess and got grease all over floor and oven.
here they are after another hour in the oven, pulled them at 170.
wrapped and rested for a hour or so and them sliced them up. Snacked on some, froze and refridgerated most.
nothing like some smoked chicken to add some pep in meals, salads, and to make sandwiches!
Here was the set up
Chicken #1 - Injected with Cajun Injector Hickory
Chicken #2 - Injected with Cajun Injector Jalepeno Butter
Chicken #3 - Injected with Sour Orange
Chicken #4 - Naked (no injection)
all 4 were rubbed with Joe's Spicey Stuff (from the New Orleans School of Cooking)
Smoked between 280-300 with hickory and cherry.
i was lazy and tied up on set of legs and decided to let the rest lay free haha....next time i'll clean it up a bit
2 hours in they were at 135-140, then i see a storm rolling in and fear the worse....so i watch the weather and hope they finish by the time it starts to rain. no luck....30 mins later the rain comes. i grab the rack with the 4 chickens and run inside (dog following hoping i drop one). i learned a lesson about my oven, it does not hold a WSM 22.5" rack inside it (not deep enough), had to take them off and place them on the oven racks...then had to make a makeshift "pan" out of aluminum foil so i didnt cause a grease fire as well as a huge mess. i definitley was not prepared for this outside to inside transition. made a huge mess and got grease all over floor and oven.
here they are after another hour in the oven, pulled them at 170.
wrapped and rested for a hour or so and them sliced them up. Snacked on some, froze and refridgerated most.
nothing like some smoked chicken to add some pep in meals, salads, and to make sandwiches!
