bbqgeekess
02-17-2014, 04:20 AM
Cooked at 300F. Finished in about 45 minutes. Last 5 minutes I glazed with 50/50 mixture of Black Jack & Head Country. Result was extremely juicy on the inside--100% all natural chicken with no enhancement or brine. (Used some Mike Mill's Magic Dust I had made up a few months back, for a change from my go to rub.)
About the Smoke: I threw one small fist sized chunk of apple wood in the fire after it stabilized at 300F. I then waited about 5-10 minutes before putting the chicken on. The resulting skin on the chicken was not bitter.
http://i60.tinypic.com/30dgwls.jpg
http://i59.tinypic.com/33b1ute.jpg
I really do love the mixture of Black Jack and Head Country on this chicken! I love all the earthiness from the Black Jack and the tanginess, sweetness & smokey flavor from the head country. (I had made the 50/50 mixture a few days prior--so the flavors melded well.)
I've cut up a whole chicken the last couple times I've BBQ'd them -- it's a nice break from spatchcocked all the time. It cooks faster, has more rub, the meat has more direct exposure to smoke, more Maillard reaction, more glaze and more caramelization.
About the Smoke: I threw one small fist sized chunk of apple wood in the fire after it stabilized at 300F. I then waited about 5-10 minutes before putting the chicken on. The resulting skin on the chicken was not bitter.
http://i60.tinypic.com/30dgwls.jpg
http://i59.tinypic.com/33b1ute.jpg
I really do love the mixture of Black Jack and Head Country on this chicken! I love all the earthiness from the Black Jack and the tanginess, sweetness & smokey flavor from the head country. (I had made the 50/50 mixture a few days prior--so the flavors melded well.)
I've cut up a whole chicken the last couple times I've BBQ'd them -- it's a nice break from spatchcocked all the time. It cooks faster, has more rub, the meat has more direct exposure to smoke, more Maillard reaction, more glaze and more caramelization.