TVWBB 1-Star Olympian
So I've got a while chicken in MM today (using it because threat of rain so I can move it easily under garage). Was running on P2 (med temp smoke) about 2 hours (215 to 220 deg), then on high smoke (P1 runs about 250ish) for another 45 min. Bird is up to about 120 avg internal. Would really like to get skin crispy this time. (plain S&P on it BTW). I figure with good smoke, and a nice S&P rub should be all the flavor I need. So just booted oven temp to 375. Hoping skin crisps and renders while internal temps finish on their way up. I am hoping to rest it about 30 to 40 min before carving as well.