Today's smoke is two whole chickens, about 3.3 and 3.5 lbs in size. My first smoke back in October 2014 was a whole chicken, so this is only the 2nd time trying chicken.
As before, chickens were brined ~4 hrs. in fridge. Homemade rubs were applied to the chickens; each bird rubbed with a different rub and they sat in fridge for ~2hr. Most of the rub was applied under the skin! The chickens went in SI#2 at ~245PM with a setting of 250F, and ~3.5 oz. hickory. The Maverick read the meat (breast) temps as 43 and 50F on startup. Currently at 421PM (1.5 hrs in), the Maverick is reading 124 and 127 F breast temps.
As before, chickens were brined ~4 hrs. in fridge. Homemade rubs were applied to the chickens; each bird rubbed with a different rub and they sat in fridge for ~2hr. Most of the rub was applied under the skin! The chickens went in SI#2 at ~245PM with a setting of 250F, and ~3.5 oz. hickory. The Maverick read the meat (breast) temps as 43 and 50F on startup. Currently at 421PM (1.5 hrs in), the Maverick is reading 124 and 127 F breast temps.
