|Banner advertisements by bbqads.com|
In Reply to: Chicken posted by Bruce on June 10, 2012 at 10:52:54:
Depends on what pieces your cooking. Personally, we smoke at a higher temp...closer to 300 indirect. If it goes over 300, thats OK, but not past 325.
Rubs, well Plowboys Yardbird is a good product and so is BigMista's Chicken Scratch. Your rub should really be a simple one and what you like.
Dark meat at 170ish and white meat at 165ish is a good rule of thumb. Remember that your chicken will continue to "cook" up in temp once off the smoker/grill.
Just my thoughts and opinions.
The BBQ Forum Home Page