Whole Chicken w/ Q view

[cheyman]

So, currently I'm smoking a chuck underblade. Well, my wife started inviting her family over so I decided to prepare a chicken with the beef.

I brined the chicken overnight in salt water, cajun spices & a little white vinager.



Here's the birds after my very novice butchering job



in the brine. I then rubbed the bird with paprika & blacken chicken seasoning. I also injected it with a little olive oil & spices.

 

[cbucher]

Looks good. Keep the qview coming.

 

[pineywoods]

Looking good so far

 

[bb53chevpro]

Keep us posted. Off to a good start.

 

[sumosmoke]

Off to a great start - what kind of wood are ya using? Will you be spritzing as well? Looking forward to more qvue!!

 

[cheyman]

Ok. Here's the bird. 3 hours & 20 mins. It's at 165. I'm taking her off the smoker.

 

[iadubber]

what temp were you smoking at

 

[cheyman]

I'm smoking at 225-230. I didnt take it off yet. The thigh is at 165 but the breast is at 157. Should I continue to smoke it?

 

[blacklab]

nice looking chic.

I'd wrap in tin foil bring temp to 170 then pull and rest gl

 

[cheyman]

Awesome! Thats what i just did, wrap it!

 

[seboke]

Picture perfect bird!