Want to try a chicken. Any suggestion,how long to cook, IT, use rub or not any info would be appreciated. thanks
Vent WIDE OPEN! Temp at 250ºF. Cook to an IT of 165ºF in the thickest part of the breast. This should put the thigh/drumstick at around 180ºF. Apple, Pecan, or Hickory bisquettes usually work well for me ;D
I like to rub it with EVOO and then apply your favorite rub/spices/seasonings under and on the skin. Jan's Dry Rub is a killer with chicken. Here's a link to the Jan's Dry Rub (http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub). Carolina Treet is also great for a glue instead of EVOO and also is great with Jan's Dry Rub.
Good Luck ... and have fun ;D
Quote from: smoker pete on June 03, 2011, 05:32:20 PM
Vent WIDE OPEN! Temp at 250ºF. Cook to an IT of 165ºF in the thickest part of the breast. This should put the thigh/drumstick at around 180ºF. Apple, Pecan, or Hickory bisquettes usually work well for me ;D
I like to rub it with EVOO and then apply your favorite rub/spices/seasonings under and on the skin. Jan's Dry Rub is a killer with chicken. Here's a link to the Jan's Dry Rub (http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub). Carolina Treet is also great for a glue instead of EVOO and also is great with Jan's Dry Rub.
Good Luck ... and have fun ;D
Pete has you covered
Flip it over now and then... That will help the skin to be crispier --- Not that it's going to get very "crispy" in the smoker.
Might wanna finish it off on the grill.
I believe you are already covered but just wanted to add to keep that vent fully open on your smoker. Chicken emits alot of moisture.
HR
As for the IT; If it is whole chicken I generally measure at the thickest part of the thigh; to 162°F - 165°F. If it is chicken parts I place the dark meat and white meat on seperate trays. I cook the dark meat as mentioned earlier, but only take the breast meat up to 152°F - 155°F.
Thanks