So I picked up 15 chickens from a local Hutterite colony, expecting the typical 2.5-3 pound chicken. Last order we had a couple larger ones in the 3.5 pound range. I really like 'em they are free range, and not "pushed" to kill weight. These new ones, well they were a tad larger. The smallest was 6.25 pounds! 15 of them and a 20 pound turkey, eats up a pile of freezer space!
So brined over night, then dried and rubbed. used a lager , and added some rub spices in the beer. finally picked up a rack, and found this little cake form pan, that suits this purpose perfectly! Smoked for an hour, then upped the heat. Basted every 1/2 hour, stopping the skin from burning, but wow, did it turn out crispy! Pulled when temp hit 185* Flavor was great, crisp skin, nice moist white meat, and buttery soft juicy dark.
Sorry, didnt get pics of it carved.. Didnt last long. ;)
So brined over night, then dried and rubbed. used a lager , and added some rub spices in the beer. finally picked up a rack, and found this little cake form pan, that suits this purpose perfectly! Smoked for an hour, then upped the heat. Basted every 1/2 hour, stopping the skin from burning, but wow, did it turn out crispy! Pulled when temp hit 185* Flavor was great, crisp skin, nice moist white meat, and buttery soft juicy dark.
Sorry, didnt get pics of it carved.. Didnt last long. ;)
