Mmaddoggy here.
I usually don't have any problems with smoking chickens. Yesterday I smirked two baking hens about 6 lbs each in my MES 40 at 275 degrees to an internal temp of 175 degrees at the thigh for 3 hours. They were both in a brine over night, used mustard as a base and used Jeff's dry rub ( I use this rub on everything it's great ). These hens came out very tasty and extremely juicy and great in color. So why was there blood at the breast bone? :wife:
I usually don't have any problems with smoking chickens. Yesterday I smirked two baking hens about 6 lbs each in my MES 40 at 275 degrees to an internal temp of 175 degrees at the thigh for 3 hours. They were both in a brine over night, used mustard as a base and used Jeff's dry rub ( I use this rub on everything it's great ). These hens came out very tasty and extremely juicy and great in color. So why was there blood at the breast bone? :wife: