So my wife said she wanted some good smoked chicken so... 5 lb bird injected with Cajun Injector Butter Creole. 1/2 can of Bud in its butt and on the smoker at 300 degrees. I was shooting for 325 but for some reason couldn't get above 300 oh well. Just a little over 2 hours in the smoke and it got to 165 IT. Didn't get any pictures of it sliced, it was disapering as quick as I could put it on the plate. I have done several grilled beer can chickens but this is my first smoked on. It was unreal how good this thing was.
