Mark_E
TVWBB Super Fan
A little rain in the morning, but it stopped around noon. Put a 4 lb chicken on the drum mid-afternoon with a water pan under it, but way down low. This was an organic free range chicken from an outfit called "Smart Chicken." When I opened the package, I was mildly concerned because I thought it looked a little lean compared to the Perdues I usually buy. But HT didn't have any smaller Perdues. Apple & onion stuffed inside and closed up the skin, nice and tight with mechanic's wire. Oil all over, then sprinkled with black pepper and garlic powder on the skin. Smoking wood was maple and apple chunks. Started the cooker temp at 225, then it worked its way to 275. Then as the IT rose, I tented the bird with a large sheet of HD foil and backed the cooker temp down to 225 towards the end. Had two probes in the chicken. Just pulled it as the breast read 165 and the thigh read 178. Since it wasn't quite dinner time, I put it in the oven resting at 150 F., leaving the foil tent over it. I'm lucky - my old non-digital 1993 plastic dial control Jenn-Air with numbers that are almost trying to rub off will hold as low as I want. But I use my square Dot just to make sure. Came out perfect. As I sliced into it, hot breast meat juice almost hit me in the eye. One of the best chickens I've done in a while. Multiple compliments from my wife - my harshest critic. I'll be doing this one again.
