Decided to fire up the smoker today and smoke us up a simple whole chicken that I spatchcocked and added a store bought rub. Came out super juicy. I threw it under the broiler for a few mins to really crisp up the skin!!
(http://i1290.photobucket.com/albums/b535/jsgcc/IMG_3674_zpsdlcmmoeu.jpg) (http://s1290.photobucket.com/user/jsgcc/media/IMG_3674_zpsdlcmmoeu.jpg.html)
(http://i1290.photobucket.com/albums/b535/jsgcc/IMG_3675_zpsfyqsn7yq.jpg) (http://s1290.photobucket.com/user/jsgcc/media/IMG_3675_zpsfyqsn7yq.jpg.html)
Looks good. What time is supper?
Looks real yummy watchdog. Just wondering How long you smoked it, what temperature and what wood did you use?
Edward, it took about 2 1/2 hours at 250 using Hickory. Came out really juicy with a light smoke flavor surprisingly with the hickory.
Sorry about that AllDayFoodie, I realized after I posted my comment that I addressed watchdog and not you, my bad. So I see you smoked the chicken at 250'F using Hickory. Did you brine the Chicken first, or just Rub and Smoke? It truly looks wonderful.
good looking bird, nicely done
Tasty looking bird
Great color on that bird.
If I smoke poultry in the Bradley I always stick it in my BigEasy for about 10 minutes to crisp it up.