I've talked about this before. I did my best to do a little video explaining how to do one. This is the only way i will do a yard bird now. I threw away my beer can holder (which doesn't really work anyway). They come out evenly cooked and juicy as you can imagine
This one I put in a brine. I am not really big on brining meat...but every once in a while I get a hankering to brine chicken and fish. Simply scalding hot water, brown sugar, salt, pepper, bay leaves, garlic n onion powder. Dissolve everything and add a tray of ice till super cold. Then add chicken and let sit for about 5-6 hours
Out of the brine, dried off, seasoned with whatever you want...and on a 350* egg
I am going to use this method next time. My smoker usually will cook a 4 lb chicken in +/- 4 hours if left whole, how much does this method shorten the cooking time, if at all?
I am going to use this method next time. My smoker usually will cook a 4 lb chicken in +/- 4 hours if left whole, how much does this method shorten the cooking time, if at all?
Hour and ten minutes to get 175* in the breast(at 350* dome temp). I did not use any wood this time, just the lump coal so I don't have the golden color like you usually do with smoked meat. This cook was more of like a wood fired oven cook
Still looks good Allen. :toast
