Quote:
Originally Posted by Weitz
Anyone have any experience smoking a whole chicken? I have a new smoker and a whole chicken that we previously marinated and would cook on the bbq. But would like to try smoking it. Any tips or temps to follow?
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hey Weitz
here is what i did...
dry rub: essence + granulated garlic + sea salt + pepper + onion powder
then a wet rub: 1/4 cup apple sauce + 2 tbsp lee & perrins
smoker temp in the 250-280F range
cook time was around 3 hours, then let chicken rest about half an hour
it was AMAZING!
IMG_1710 by
bc-chris, on Flickr