TRZA, DO you have a mop recipe??? My wife wont eat them if they have any heat, chicken or ribs, so anyone have a rub recipe ? And what would I use to brine with? I like my chicken to have no fat, the skin realy cooked good not crispy, but thin and melts in your mouth. I'd be doing mostly small chicken halves and breasts. SO with that what temp should I go with? How long? DO I turn Them. Im cooking on a heavy smoker I just picked up from lowes, the Oklahoma joes longhorn offset, its not like the thin metal crap you norm see.
I use a Purdue oven stuffer roaster. Take out the pop up thermometer, rinse well in cold water and pat dry inside cavity and out. Cover in olive oil, and place your favorite rub on the chicken. Make sure you put rub in the cavity. Wrap in foil and place in the fridge for a minimum of 6 hours - preferably over night. Set up for indirect cooking at 235. Make sure you use a drip pan. Smoke with any type of wood - I like hickory. It will take 4 to 5 hours - internal temp at the breast should be 175. When juices run clear you are done.
