Last weekend I was bagging up a bunch of raw chicken with various marinades and tossing them into the freezer for quick thaw and cook dinners. For this chicken I went with a Mexican flavored wet marinade: 1 can diced tomatos, 8 cloves garlic, 1/2 onion, fresh cillantro, couple of canned ancho peppers with some of the sauce from the can, 1/4 C. veg. oil, salt, pepper, granulated garlic, chili powder, paprika, juice from 2 fresh limes, and finally some cummin. I was going for big flavor! LOL
So flash forward 1 week, thawed out two bags of chicken and tossed onto the WSM loaded with lump and mesquite, WSM was running at about 230° on the lid therm, so the grate was about 250°. You can see the flavors!
Two hours in, did a quick temp check on a couple of pieces..... not quite there. Also tossed on a couple of pieces of hickory at this point as well. Starting to smell soooooo goood!
Let it run for 1/2 hour more at 250° then opened up all the vents and kicked it up to 300° for the last half hour with the skin side down. While the chicken was finishing up I put together a quick salad, some buttermilk mashed taters, and some gravey. Then pulled the chicken to rest for about 15 min. while I got the table set and plates ready.
.......*drumroll*...... and then the money shot!
Now it's all over except for the burping.