PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Been a while since I pulled out the Weber Rotisserie. Grabbed two 5.5lb chickens and did a dry brine overnight. Let them air out in the frig for about 5 hours before putting them on the Weber. Cooked them with Cowboy briquettes and Cherry chucks. For me, hard to beat the aroma of smoking with Cherry wood... Ran the Weber around 310, then kicked it up to 340 or so to finish. Was really happy with the results.
Few pics from the cook...
About 35 minutes in...
About 1 hour in...
About 2 hours, just about done...
Done and taking a little rest...
A wing, a thigh and a breast... Don't mind if I do...
Thanks for looking...
Few pics from the cook...
About 35 minutes in...
About 1 hour in...
About 2 hours, just about done...
Done and taking a little rest...
A wing, a thigh and a breast... Don't mind if I do...
Thanks for looking...