Smoked up 4 chickens for a party this weekend. I'm new to the smoking game, as this was only my third time smoking anything, and these were the main course. Safe to say I was as nervous as a groom on his wedding day.
Had them in a brine for 24 hrs. Stuck some butter under the skin, rubbed some extra virgin olive oil on 'em and sprinkled some rub over 'em
Stuck them in the smoker for 4-5 hrs until the internal temp was 165*
The worring was for nothing, they came out great...
Put some chickens in the smoker this weekend....
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