A week or two back I smoked some chicken in my Shotgun smoker. All in all it went OK but I have significant room for improvement. I smoke 3, spatchcocked birds about 5 lbs each. No fryer sized whole birds were available. I used lump with mesquite wood chunks at about 270 F. Birds were dry-brined for about 3 hours and I used MMD for the rub.
Results and Observations: Overall, I give the cook a C+ to B-. The skin was rubber. I knew I needed to finish at a higher temperature but I just wanted to see what would happen. Go figure, rubber skin. The rub was OK. I need to add more next time. This was my first time to use MMD. My smoker has room to cook 6 birds, spatchcocked, of the same size as this cook. Nice to have plenty of room. The meat itself was awesome and juicy, even the breast. The next day, pulled all the meat of the bones and cut into smaller pieces which I subsequently vacuum-packed and froze. This past week I took some of the chicken and made nachos. Pretty simple fair with chicken, jalapenos, sun-dried tomatoes, and shredded cheese.
Next time: I have the ability to pull a tray out of the bottom of the Shotgun Smoker and provide direct heat. Next time I'll do this and after the birds get to 140 or so, I'll pull out that piece and run the temp up to 350 or so to finish. I'll also add more MMD.
Lastly, I've learned a load since I joined the pit. Thanks for the insight and comaraderie.
Results and Observations: Overall, I give the cook a C+ to B-. The skin was rubber. I knew I needed to finish at a higher temperature but I just wanted to see what would happen. Go figure, rubber skin. The rub was OK. I need to add more next time. This was my first time to use MMD. My smoker has room to cook 6 birds, spatchcocked, of the same size as this cook. Nice to have plenty of room. The meat itself was awesome and juicy, even the breast. The next day, pulled all the meat of the bones and cut into smaller pieces which I subsequently vacuum-packed and froze. This past week I took some of the chicken and made nachos. Pretty simple fair with chicken, jalapenos, sun-dried tomatoes, and shredded cheese.
Next time: I have the ability to pull a tray out of the bottom of the Shotgun Smoker and provide direct heat. Next time I'll do this and after the birds get to 140 or so, I'll pull out that piece and run the temp up to 350 or so to finish. I'll also add more MMD.
Lastly, I've learned a load since I joined the pit. Thanks for the insight and comaraderie.
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