First Smoked Chicken
Second week with my Pro 22 and got this 6lb bird done today. Happy with the results. The flavor is on another level. Below are the steps I took. Thoughts?
Prep:
*Wet brine overnight containing kosher salt, brown sugar, paprika, cumin and coriander
*Used Gold Bark rub from Rub Smoke Love and sprinkled some cornstarch in for extra crisp on the skin
*Stuffed the cavity with garlic cloves and onion
Cook:
*Set to 225 for 2 hours - internal temp at the breasts got up to 152
*Cranked it up to 325 for another hour & 45 min - breasts got to 165 and legs and dark got to 185-190
Post cook in progress: let it sit 10 min then wrapped. Will enjoy with potato and broccoli salad
u/Easy-Consequence6336 — 2 days ago