M
maynard001
Guest
First time doing whole chickens on the WSM. They came out great...much much better than the beer can chickens I've been doing on the Weber Kettle the past few years.
My method:
Brined birds in a cooler for 6 hours
Pat dry...stuff with oranges and onions
Outside gets a coating of vegetable oil and rub
They went for about 2 hours on the smoker to an internal breast temp of 165...pit temp was between 300-350.
I tried two different rubs on these. On one I did the Plowboys Yardbird Rub...on the other I did the Killer Hogs The BBQ Rub. Both chickens came out great...couldn't really tell a taste difference between the two. I think The BBQ Rub is a bit more versatile (Yardbird rub is way too salty for ribs) so I'll stick with the Killer Hogs going forward.
One question...is there anything I can do to keep my skin from splitting like it did? The chicken still tasted great...but for presentation purposes I think they would look better without the big tears in them.
Rubbed down...ready for smoking...
Just pulled off smoker...
Carved and picked...leftovers were turned into the most amazing chicken salad I've ever had on Sunday.
My method:
Brined birds in a cooler for 6 hours
Pat dry...stuff with oranges and onions
Outside gets a coating of vegetable oil and rub
They went for about 2 hours on the smoker to an internal breast temp of 165...pit temp was between 300-350.
I tried two different rubs on these. On one I did the Plowboys Yardbird Rub...on the other I did the Killer Hogs The BBQ Rub. Both chickens came out great...couldn't really tell a taste difference between the two. I think The BBQ Rub is a bit more versatile (Yardbird rub is way too salty for ribs) so I'll stick with the Killer Hogs going forward.
One question...is there anything I can do to keep my skin from splitting like it did? The chicken still tasted great...but for presentation purposes I think they would look better without the big tears in them.
Rubbed down...ready for smoking...
Just pulled off smoker...
Carved and picked...leftovers were turned into the most amazing chicken salad I've ever had on Sunday.