Brined for 24 hours, then smoked on the ol weber kettle using charcoal and alder
rockpaperbrisket
Would smash
koei19
That is one of the best looking birds I’ve seen on here. Bet it tasted amazing.
odyoda
Time and temps?
MiccioC
That looks damn fine
ceral_killer
It’s a beaut Clark!
WhiskeyLovesTequila
My god this looks good. Mind sharing the full details of brine and cook?
tbs999
If I had to guess you did at least 325, probably higher, because that looks great. Poultry, especially the white meat, doesn’t usually survive “low and slow” and come out great. Thanks for sharing!
Curious_Instance_606
Looks delicious
Drenko1
My good sir, bless us with details please, so we can attempt to recreate your success 🙏
Wahoo412
Honest question. Was the skin inedible? Rubbery? I’ve had birds come out looking like this, but the skin was deceptive. Meat was money though, and I’ve since taken to a final 10 on low broil
CJRedbeard
Hardest part of smoking a chicken…finding rolling papers that are bug enough.
16 Comments
Brined for 24 hours, then smoked on the ol weber kettle using charcoal and alder
Would smash
That is one of the best looking birds I’ve seen on here. Bet it tasted amazing.
Time and temps?
That looks damn fine
It’s a beaut Clark!
My god this looks good. Mind sharing the full details of brine and cook?
If I had to guess you did at least 325, probably higher, because that looks great. Poultry, especially the white meat, doesn’t usually survive “low and slow” and come out great. Thanks for sharing!
Looks delicious
My good sir, bless us with details please, so we can attempt to recreate your success 🙏
Honest question. Was the skin inedible? Rubbery? I’ve had birds come out looking like this, but the skin was deceptive. Meat was money though, and I’ve since taken to a final 10 on low broil
Hardest part of smoking a chicken…finding rolling papers that are bug enough.
This is the way
BUT HOW IS THE SKIN???
Looks delicious
Great color!