Lbeberdick
Member
The Traeger recipe I saw was to smoke at 225 (extra smoke) for 1 hour, then 300 until they reach 160 internal in the breast. Tried that and skin nice, not rubbery but not crisp either. Best way I found is to smoke at 170 until internal temp reaches 130ish, then 325, until internal reaches 160 maybe 163. Long low temp gives a better smoky flavor, and renders skin fat. Oh, and BRINE your chickens overnight. See pic just before kicking up to 325. Started with 3, 5+ LB chickens. Note, far right needed longer cook. Cold spot on my grill.
