Smoked Chicken: February 18, 2019.

I made a smoked chicken on the Weber Smokey Mountain.

3rd time doing it.

This time, I went under the skin, as @JayHeyl described in post # 5+ in this thread from 2017:

https://tvwbb.com/showthread.php?71522-Smoked-Chicken-August-12-2017

I liked it. This was the best one I've done, and was exactly the flavor combination I was looking for.

My brother-in-law had some too, and he agreed that this was as good as the time he made it on his green bullet smoker in September 2010. He could never replicate that cook afterwards.

This cook I did in February matches that.

Thanks @JayHeyl.

It's a 50/50 split of hickory and applewood.

Oddly enough, this was the only of the 3 times that I got it to 165 degrees, and I did it in a little over 3 hours. The previous 2 times, I stopped it after 5 hours, and it had stalled at about 161.

Pics:

https://imgur.com/a/whtCC4G

165 is a temp where bacteria is killed instantaneously
155 is fine too, for several minutes
You can find chart, im too lazy too. But poultry, and pork, comes out much juicier at lower temperatures than the "recommended", and is completely safe. Dont stress about that final temp