Recent content by ryeguy

I smoked a whole chicken today. The skin seemed oversmoked because it was pretty bitter. The inside was super juicy and tasted fine. I used 2 oz of wood: sugar maple and cherry from Smokinlicious. The bird was 3-4 pounds. I cooked it at 325 until it hit 150 internal temp (not a typo, it's safe...

It seems most people pull the pork butt out and wrap it for foil for a couple hours to let it rest outside of the smoker. I've also seen a few hold the pork butt in the smoker for 140 if they need it to stay warm for longer. Is there a downside to always doing a hold @ 140 for a couple hours...