Whole chicken - Brined and smoked - Pron included

[ghermanpa]

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.

 

[NorthwestBBQ]

ghermanpa, welcome to the addiction.

 

[SirPorkaLot]

Fantastic looking bird! Thanks for sharing.

 

[HeSmellsLikeSmoke]

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

 

[ghermanpa]

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

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.

 

[Phubar]

Sweet!

 

[Riverside BBQ]

Great job, wish I could find a 7lb bird around here. Only thing in my neck of he woods are little fryers!

 

[BBQ Bacon]

Hmmmm. Chicken. Can't be beat when done on a grill with smoke.

 

[Big Bears BBQ]

The chicken looks good, the Weber Kettle makes for a great cooking machine........