Whole chicken - Brined and smoked - Pron included

Soaked the 7 pound bird in a simple brine of: 1 gallon water, 1 cup iodine free salt, 1 cup of 1/2 brown 1/2 white sugar and 1/2 tablespoon of ground black pepper. Soaked it for 1 hour per pound and then let it sit out for about an hour to get close to room temp.



Dusted the bird with some Paprika and a little ground pepper.

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Got the Weber kettle up to temp and added some small chunks of Black Cherry.



Put the bird on legs toward the heat - seems to get a better cook on the legs and thighs this way and leaves the breast moist when it hits temp.

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On the weber I scored for a song from CL

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One hour in

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Two hours in and done - tossed some potatoes on after the 1 hour check.

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I really love this crap - I've become an addict. Thanks to all on this site for sharing great ideas and helping fuel my addiction.

I notice the pop up thermometer. Was the bird "enhanced" already?

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I do not believe it was enhanced - I checked the packaging and do not see anywhere that these are enhanced. I think with the brine solution it hit the perfect saltiness. If it were enhanced I think it would be too salty.