You won’t regret it. Brined, spatchcocked, and smoked is the only way I cook them now.
What's on the smoker today?
- Thread starter wytex
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You won’t regret it. Brined, spatchcocked, and smoked is the only way I cook them now.
How long and at what temp are you cooking them this way?
Approximately 2.5 hours at 275. Been using this recipe with various different spice mixes:
How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips
In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then
www.smoking-meat.com
Someone earlier on this thread mentioned that site. Lots of good info and recipes for all types of smoking.
Wildabeest
Well-known member
I also like to pull the skin away from the meat and put pats of butter and some thyme and/or rosemary springs under the skin. It allows those flavors to really penetrate into the meat.Approximately 2.5 hours at 275. Been using this recipe with various different spice mixes:
How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips
In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then
Someone earlier on this thread mentioned that site. Lots of good info and recipes for all types of smoking.
noharleyyet
Well-known member
6666 pounders on the pellet & a glazed spiral cut on the gas
Carl 9.3x62
Well-known member
Smoking a turkey today, just like many others. We raised and butchered this one ourselves. 18lbs dressed, had to cut her in half to fit in the smoker. I need a bigger smoker.
WildWill
Well-known member
My curios mind has to ask why did you go with the chickens over a turkey or two?
Don't know why Ken did it, but I think chicken tastes better. Especially the Hutterite chickens here in Montana that are as big as a small turkey. mtmuley
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