It was actually my first time using a smoker ever! I think it turned out pretty okay! Kept the smoker between 225°-250° and it took about 4 and a half hours.
Near the end I did have trouble getting the temperature to raise up to 300° to try and crisp up the skin, so I ended up taking her into my oven and putting her in there at 350 for 5 minutes.
I spatchcocked the chicken (which was slightly horrifying 🥲), then rubbed her down with butter, and for seasoning I mixed Kinders Brown Butter Roasted Garlic with ground tyme, rubbed sage, and black pepper! I used cherry wood to smoke her!
I completed dinner with purple hull peas, green beans, and Mac and cheese. Not a bad Monday spent!
by lyderbug28
8 Comments
Chicken cooked in a muffler
Good first effort. I think that brown butter rub must have too much sugar in it and it burned and turned the skin black. Use rubs with little to no sugar for poultry for better flavor and color. Charred skin isn’t very tasty and can overwhelm the milder taste of poultry.
BBQ season is here! 🔥
Add sugary elements at the last 10-15 minutes of cooking to avoid… “over caramelisation.”
I’m sure it still hit the spot.
Good Stuff! Mouth-watering and 1.5 hrs to lunch!
Did you like it???
Freshly burnt embers may scorch, i may advise you to wait untill their surface cover with ash a little bit. Chicken meat has plenty of water in it. Let it do the self stewing over the embers. Enjoy your meal 🙂
How did the thermometer work? I have a combustion thermometer, but I’m wondering if there’s something better for my smoker.