Thread: Cooking Question

Cook at 225 Bill, as far as how long not really sure but the meat chart shows 165 for the chicken to be done, I like 170 to 175, I what to be able to just twist the leg out of it with ease, when you can do that its done and tender and juicy, at 165 you cant do that.
Here's a chart I use.
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bill, been awhile since i smoked some halves but if memory serves me right i smoked at 260 degrees until the IT hit 170. i think it took around 3-4 hours. also if you brush with Italian dressing every 45 min to a hour it will help keep the skin from drying out. just watch the IT. that's the most important part. good luck...WS

225 on masterbuilt for about three and a half to four hrs.

Originally Posted by "G"

225 on masterbuilt for about three and a half to four hrs.

Any other instructions for a novice? I guess just put on my rub and let her rip?

Bill, one thing I do is inject them with Cajun butter, then rub down good with what ever rub you like. Then wrap in cling wrap and sit in fridge for a few hr's before putting in smoker. Let them kind of marinate for a while. Will pick up much more flavor throughout the meat.

I put 7up in the water pan

Inject them with whatever sounds good to you. You can thank me later.

Originally Posted by BigRiverMarine

Any other instructions for a novice? I guess just put on my rub and let her rip?

Mustard first then rub!!!!!!!