G
Guest
Guest
Hi all,
I did my first chicken on the WSM this weekend. I used close to a 6lb bird, which I butterflied, then rubbed with olive oil and a combination of leftover BRITU rub and Dinasour BBQ Cajun Foreplay. Anyway I smoked the chicken at around 250, for 6 hours to an internal temp of 174, and basted with apple juice at the halves. I used a combo of oak and maple for my smoke woods. Anyway, the dark meat came out good, but the white breast meat was very dry. Does anybody have any suggestions on how to keep the chicken moist when smoking. I'm wanting to try a whole turkey, but am a little leary know after my chicken results. Thanks.
I did my first chicken on the WSM this weekend. I used close to a 6lb bird, which I butterflied, then rubbed with olive oil and a combination of leftover BRITU rub and Dinasour BBQ Cajun Foreplay. Anyway I smoked the chicken at around 250, for 6 hours to an internal temp of 174, and basted with apple juice at the halves. I used a combo of oak and maple for my smoke woods. Anyway, the dark meat came out good, but the white breast meat was very dry. Does anybody have any suggestions on how to keep the chicken moist when smoking. I'm wanting to try a whole turkey, but am a little leary know after my chicken results. Thanks.