Pictures of my smoked chickens

[Roget]

I spatchcocked two 4 1/2 lb. birds.
Seasoned one w/ poultry seasoning & rosemary garlic, the other w/ roasted garlic




Into the Bradley for two hours of apple smoke.



Two more hours in the Bradley, pulled at 167F, into the oven for five minutes under the broiler. (a little too long)



Pulled the skin off and threw it away. (it was like rubber)
Aside from the skin it was great. very moist breast meat and seasoned perfectly.
This was my first chicken and I was pleasently surprised that it came out so good......However,

Next time I will pull them after the smoke and finish them in the TBE.
Hopefully that will give me some skin that is edible.


Any critique of my methodology will be welcomed.

[beefmann]

great looking birds

[SiFumar]

Very nice!

[joeduke]

Well done they look great.. you can smoke chicken tights the same way in large amounts, its great if you have a party and belive me there will be none left... :)

[Rubberdown]

The skin is my favorite part so I'll keep an eye on this one and see if any suggestions are made for keeping the skin good and edible.
They look fantastic BTW!

[MoHuka]

I smoked 2 spatched chickens like this before I left the states...when they reached 162 I threw them on the Genesis which I had preheated...gave them about 5 mins on each site...I had done the mayo and Weber Kickn' chicken rub and the results were tender moist chicken and crispy skin with a nice bite to them..