Looks mighty fine. Was it your first smoke? Nice spatchcock job too!!!
My suggestions are:
Throw out the hickory (Bitter) and use cherry, mulberry, or apple instead. I prefer cherry for chicken
Lay a piece of foil (not wrap) over the top when the edges start to turn that nasty brownish black color as that is a nasty flavor. taking the smoke wood off towards the end does the same thing.
Did you use a water bath? Anything in it? Type of smoker?
Quote:
Originally Posted by Inmem58
I followed this guys exact temperatures and it came out perfect. It was hands down some of the best chicken I’ve ate.
His temps:
My outcome:
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