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Pretty good looking birds! Did you stuff them? We have smoked them with lemons and oranges in them and it helped keep them moist and gave them a little citrus taste. Also have smoked them with potatoes and onions, gives them a little more earthy flavor. Chickens are great to experiment with a little bit.
No, didn't stuff them. Just brined them over night and then rubbed them with olive oil and Cabelas rub. I'll definitely stuff them next time.
I had the Bradley at 230ish for 3 hours (put the birds in at 150°) ran hickory smoke for 2 hours. I was shooting for an internal temp of 170° but waited to long to check. When I finally checked it was 180° still really moist so no worries.This is the brine I used:Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles1 ½ Gal Water½ C Salt - Kosher½ C Dark Brown Sugar2 tsp Garlic Powder2 tsp Onion Powder2 tsp Cajun Spice (Louisiana Cajun Seasoning)2 tsp Celery Seed