Whole Chickens

Discussion in 'Poultry' started by tootall87, Jan 5, 2015.

  1. tootall87

    tootall87 Newbie

    Picked up two chickens to smoke. Spatchcocked them. Brined them overnight in the Slaughterhouse Brine. Rinsed in the morning then set in the fridge to air dry on a rack. 4 hours prior to cook I rubbed with EVOO and two different rubs then back in the fridge to dry.

    Smoked at 275-300* for 4 hours. (little bird was 3.5) with two chunks of mesquite on the drum. Skin was not rubbery at all. A lot better than the last time I did quarters. I still decided to throw it under the broiler for a few minutes. Pretty happy with the results. Shredded one with the intention of some tomatillo enchiladas. 

    Smoke on!

  2. I bet it is so good.

    Happy smoken.


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