Just picked up the Pit Boss Lexington yesterday. Decided to smoke a whole chicken.
-Spatchcocked and seasoned chicken with Meat Church The Gospel. Then vacuum sealed chicken.
-Pulled out of fridge after 5 hours. Added more seasoning.
– smoked at 225 for an hour and then bumped up temp to 350 for an hour. Pulled bird out at 155 degrees. Let it rest for 20 minutes.
The chicken came out pretty good. It was plenty moist and was flavorful throughout. The bummer was not having crispy skin. There was so much flavor on the skin and it feels like it went to waste. Next time I might skip going low and straight to 350. Idk what do you all think?
by 2nuts1bag
3 Comments
Looks better than my first time!
Chicken-jockey!
Looks good, I am going to try it. I am going to set it at 375 for the cook.