I smoked my first whole chicken and it came out great. Here are the pictures and how I did it.
I took a 5.66 Lbs fresh chicken and brined it for 7.5 hrs in Pasmoker's chicken brine (instead of maple extract flavoring I used 1 Tbls of honey).
I spatchcocked the chicken and pulled the skin back.
I applied Jan's Rub to the meat and injected butter/powder garlic mixture into it ~ 1 oz.
Pulled the skin back over and pinned it in place with tooth pics. I then added a little - butter and garlic to the skin along with some salt and pepper to both sides.
Into the Bad Doggie it went with the temp set at 220*F and two hrs of Cherry wood for smoke.
The temp out side was between 43 and 46*F with some wind gusts at ~ 10 mph. Starting meat temp was 48. I left the vent 100% open the whole time. It took 3 hrs and 20 minutes for the breast meat to reach an IT of 152. I then moved it to my house oven that was set a 350 to crisp up the skin. It was in the house oven at 350 for 30 minutes when the breast meat reached 165.
I pulled and FTC until my wife got home from work. The IT when first put in FTC (double towel and microwave) was 165 to 170. 2 hrs later the IT was 138 just prior to eating. This was the most flavorful, moist, and tender chicken I have ever had. I'm not a breast eater because I hate dried out meat but this was so good I even ate the breast for my dinner.
The wife loved it. The total time from start to eating would have been about 4 hrs if I only FTC for 30 min and did not have to wait to eat. Next time I will inject Italian dressing instead of butter/garlic mixture. And I will only smoke for 1 hr instead of two. Reason - My wife and I loved the flavor but the skin was a little rich. We like just a hint of smoke flavoring and not too much. I would also pull the chicken out of the BDS at an IT of 135 so that it could have longer in the house oven at 350 to crisp up that skin. Any ways, it was a great smoke all around. Thanks for reading.
