Smoke changed a little bit for today. We are going to grandsons birthday party this afternoon so not enough time to do the shoulder. I did get 4 nice chickens and yesterday afternoon I quartered them and dry brined them and I will smoke them today when I get home from work. I have done a couple batches of quartered chickens before and used Memphis dust and loved them. I am going to do half with Memphis dust and half with Simon and Garfunkle rub this time. I will smoke this morning, eat some for lunch, and then vacuum seal the rest of the pieces. This time I cut the wing off the breast and vacuum sealed them and next time I will do the same and then I will try a wing smoke
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The other two chickens I did I cooked at 250°-275° with a probe in one breast and a probe in one thigh section. I have been reading most cook at 325° for chicken. I was quite happy with the results from the lower temps on my first two so I am wondering your thoughts on trying it at 325° this time or keeping it around 250°? Would there be a difference other than time?
I did dry brine the Boston and Picnic yesterday (11# each before trimming) so they will get a 48hr brine and tonight before I go to bed I will coat in Memphis dust for a Sunday morning shoulder smoke. So we still have a smokey forecast for the area
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Thanks Rick

The other two chickens I did I cooked at 250°-275° with a probe in one breast and a probe in one thigh section. I have been reading most cook at 325° for chicken. I was quite happy with the results from the lower temps on my first two so I am wondering your thoughts on trying it at 325° this time or keeping it around 250°? Would there be a difference other than time?
I did dry brine the Boston and Picnic yesterday (11# each before trimming) so they will get a 48hr brine and tonight before I go to bed I will coat in Memphis dust for a Sunday morning shoulder smoke. So we still have a smokey forecast for the area

Thanks Rick
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