There was no need to for the spritz, I started carving it and it was one of the juiciest birds I ever made. Excellent all around taste.
First attempt at smoking meat today. Going with 2 roaster chickens. Brined them for a few hours then one a chipotle spice rub and the other a garlic and rosemary rub and let them sit in the chill chest for an hour. Got a smoker box for Christmas from the kids, using hickory chips. Going to try to keep the grill at 225-250. Maybe 2 hours? Brooklyn Pilsner sitting out in the snow. _
Biggest tip I can give you is... Don't smoke by time, but by internal temperature. 225 is fine however, its too low to get crispy skin. You need an IT of 165F in the breast or thigh to be sure its done. Anything past that you risk drying out the product. I would suggest going 225F until you get close to around 155F IT. Once there, increase your cooking temp to 300F and just keep an eye on it IF you want crispy skin on the bird.
I gotta tell you they look great and my backyard smells nice and smokey. Perfect with the 15 inches of snow around the grill. Just switched to a nice Malbec. Now if the Broncos can just finish the deal!! _
Smoked wings are great. What's worked for me with poultry when I want crispy skin, is to leave them uncovered in the fridge overnight. This helps air dry the moisture from the bird. Smoke as usual then BAM hit 'em with a quick sear at the end!
Attempting smoking pork tenderloins and a passel of wings for the Super Bowl. Like Bart Scott said, can't wait. _
Keep the IT on those tenderloins no higher than 150F or they will dry out. Wrap with foil and let them rest.
I would rub and then vacuum seal for 24hrs before the smoke. Brine may or may not make a difference. Let me know how it turns out.
