Quote Originally Posted by Bailey Guns View Post
Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.

Pic is after about 1/2 hour:


Looks tasty. I like doing poultry on the smoker more so than inside, using the oven.

Try it spatchcock style, next time. Then rub some corn starch on the skin and let it sit in the frige a few hrs, uncovered. A light covering of mayo, with seasoning of choice. I use to do the birds, whole. But spatchcock gets a more even cook, as well as in a shorter time frame.