Cooked it indirectly over briquettes and some applewood with the vents wide open until it reached 158f internally, took it off and let it rest. The temp came up to 172f while resting. It took about 1 hour and 10 minutes.
I am satisfied with how it came out in the end. Nice and juicy but maybe a little less applewood next time because it was quite prominent.
by Waodus
2 Comments
Oh hell yeah. Looks great. Next time throw some taters in your drip pan.
Looks great! Often only one apple wood chunk is needed as chicken tends to pick up a lot of smoke flavor. Alder wood is good for chicken as well.