Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.

  • dm_me_your_boobs@lemm.eeEnglish
    3·
    1 year ago

    Oh fabulous! I smoked my first chicken about a week ago and it was fantastic. Didn’t brine mine either. I think I did 225 until it hit 165 internal and that was it. The whole family loved it.

  • BigTrout75@lemmy.worldEnglish
    2·
    1 year ago

    I wasn’t too make it because it looks delicious and to say “I made spatchcock 🐔”. Thanks for the inspiration.