I smoked a whole chicken today. The skin seemed oversmoked because it was pretty bitter. The inside was super juicy and tasted fine.
I used 2 oz of wood: sugar maple and cherry from Smokinlicious. The bird was 3-4 pounds. I cooked it at 325 until it hit 150 internal temp (not a typo, it's safe and much juicer than 165, try it). It took about 1.5 hours.
Prep wise, I spatchcocked the chicken and dry brined it overnight with salt/pepper/garlic + a sugar-based bbq rub.
I know most here smoke chicken at 250, but everyone also complains about rubbery skin because of that. Googling around, the solution to that problem is to smoke at a higher temp so that's why I chose 325. The skin was kinda crispy so that part worked, but I'm wondering if smoking at 325 could somehow cause a flavor issue in SI cookers.
Any ideas?
I used 2 oz of wood: sugar maple and cherry from Smokinlicious. The bird was 3-4 pounds. I cooked it at 325 until it hit 150 internal temp (not a typo, it's safe and much juicer than 165, try it). It took about 1.5 hours.
Prep wise, I spatchcocked the chicken and dry brined it overnight with salt/pepper/garlic + a sugar-based bbq rub.
I know most here smoke chicken at 250, but everyone also complains about rubbery skin because of that. Googling around, the solution to that problem is to smoke at a higher temp so that's why I chose 325. The skin was kinda crispy so that part worked, but I'm wondering if smoking at 325 could somehow cause a flavor issue in SI cookers.
Any ideas?