Put on a breast and 3 thighs.
Set for indirect smoking.
Ran between 275 and 280 until 145IT on breast and 155IT on thighs.
Cranked the basket just belowsear, then changed to just above bake, and put chicken skin down until 155IT and 165IT.
Skin came out crispy and a slight char, because coals were to close. But good flavor.
Also tried A.1. with a piece of chicken breast...it had great flavor. Would recommend.
The 133 is rusting nicely.
I love smoked chicken and do it frequently. I dry brine mine overnight so lose the skin but the meat tastes fantastic. Only bast with a butter and herb melt couple times during the process. Do it with my offset and it takes about five hours to get to temp. I do not add any sauces just enjoy the meat. It is so moist and flavorful.
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