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Smoked whole chicken

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    Smoked whole chicken

    Smoked a 4.5lb chicken today. Rubbed with a little cooking oil and coated with Huskee's Rib Rub 2 hrs prior, which contains salt. Smoked at ~325 for about 2 hrs, using charcoal to start the fire then apple logs after they've burned down toward embers.

    Here's a video clip of the sizzle just before I pulled it off.

    Pic: Click image for larger version

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    #2
    Hey Aaron, where exactly are your temp probes inserted?

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    • Huskee
      Huskee commented
      Editing a comment
      The breasts. I spatchcocked it backwards, I got in a hurry and started chopping with my scissors while talking to my kids before realized what I was doing I was cutting the breastbone. [Insert "I meant to do that" comment here]
      So I finished it upside down. I like the correct way better now that I've done both

    • wjHunter
      wjHunter commented
      Editing a comment
      Thanks :-)

    #3
    Right or wrong, just a technicality. If it tasted half as good as it looks makes no difference how you got it done

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