Hi folks! Going to attempt my 1st smoked chicken. Picked up one this morning that weighs in @ 7.25 lbs. I might inject it with a mixture of Italian dressing & Apple juice, plus rub it down with a homemade rub that consist of brown sugar, garlic powder, and S&P. Is this a wise decision for my flavoring/seasoning?
My main concern is what temp should I stabilize & cook at on my Egg and also what would be the estimated amount of time for my cook?
My PitMaster IQ120 FREAKIN ROCKS!!!!!!!
Current BGE arsenal: XL & MiniMax