Yard bird with Q view

[michiganmatt]

Started my smoker this morning with some veggies, now I'm on the chicken wagon

50/50 Franks redhot and Italian
Cherry/hickory chunks
275F

I'm thinking 2.5 hrs?
Any thoughts would be helpful.

image.jpg

• michiganmatt
• Aug 24, 2014

 

[hambone1950]

2.5 hours is probably in the ballpark , but chicken on the bone can be sneaky. Might need a bit more. Your meat thermometer is your best friend in this situation. Looks like it should be good , tho. And I like the sound of your marinade....should be tangy.

 

[michiganmatt]

Thanks
Need to invest in a GOOD thermometer

I have an old fork style that I will use this time

That marinade is from my brothers wing recipe, easy and delicious.

 

[disco]

With chicken, it is really important to get an internal temperature of 165 F. At 275 F, 2 1/2 hours should be lots. Please post pictures of the finished product!

Disco

 

[michiganmatt]

image.jpg

• michiganmatt
• Aug 24, 2014

165F on da button

image.jpg

• michiganmatt
• Aug 24, 2014

Will let them cool before I attempt a bite.
Ribs in now, smoke-a-thon almost over.

 

[oldschoolbbq]

Very good ,Matt. Those loo marvelous

.

Have fun and . . .

 

[disco]

Oh, those look good! Great colour.

Disco

 

[knifebld]

Nice work Matt, how were they?

 

[michiganmatt]

They were great
My 9yr old son and his friend tried some and hounded me for more.
Skin could've been crispier, will finish at a higher heat next time.