Mothers day Chicken in the 'ol #2

[teleskier]

First chicken in the smoker. Brined 4 hrs in the Brine Jr then each had their own rub for different flavor and both stuffed with onion, celery and carrots.  250 degrees for 4 hours to 165 IT. Meat was very moist and flavorful.

I was surprised it only took 4 hours since the Maverick never got above 236 after initial warm up that I saw even though I had it set at 250.

Good Mom's day meal.

 

[gregbooras]

Mike,

Excellent first smoke.

Greg

 

[teleskier]

Thanks Greg. I need to figure out how to get my big hands under the skin to season without tearing it. I didn't put any seasoning on the inside. I wasn't sure if I really needed to or not.

One thing I was happy with though was that the skin came out so it was a clean bite through it without having to pull, rip and tear.

 

[swthorpe]

Nice job, Mike!  Glad to hear that the skin turned out well.  I love smoking whole chickens on my #2, and they usually take about 4 hours as well.

 

[Trip]

Nice looking birds, did some chicken legs myself for my wife.

 

[TexasSMK]

Looks great Mike.  I have a chicken on standby--this will be my next smoke.