Two Whole Chickens

[gunner28]

Today's smoke is two whole chickens, about 3.3 and 3.5 lbs in size.  My first smoke back in October 2014 was a whole chicken, so this is only the 2nd time trying chicken.

As before, chickens were brined ~4 hrs. in fridge.  Homemade rubs were applied to the chickens; each bird rubbed with a different rub and they sat in fridge for ~2hr.   Most of the rub was applied under the skin!  The chickens went in SI#2 at ~245PM with a setting of 250F, and ~3.5 oz. hickory.  The Maverick read the meat (breast) temps as 43 and 50F on startup. Currently at 421PM (1.5 hrs in), the Maverick is reading 124 and 127 F breast temps.

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[Carp210]

Looks like open breast surgery on those bad boys.

[gunner28]

LOL and true.

[gunner28]

I really do like having the Maverick   

In addition to details at start of this post I'll add...
March 22/15; Outside ambient temp. ~27F (-3c) and feels like 14F (-10C)

The birds were also rubbed with olive oil and stuffed with equal parts of celery, carrots, onion and apple.
 
Around 545PM (3 hrs in) the Maverick alarms sounded for 165F. Chickens were pulled from SI at ~6PM with 167 and 169 F temps. Placed in roast pan covered for ~1/2 hr while new sides (rice dishes X2) were prepared by spouse.  The verdict - awesome dinner; chickens were very moist and tasty, each with it's own unique flavour given the different rubs.

Lunches will be good this week too ! 

Photo's of the finished goods are attached.