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Tried Smoking a Whole Chicken on my BGE

post #1 of 6
Thread Starter 

I decided the second thing I wanted to make on my BGE was smoked chicken.  Saturday afternoon I put the chicken in a brine made of water, salt, sugar, soy sauce, olive oil, tarragon, thyme, rosemary, and black pepper.
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This morning I pulled the chicken out of the brine and used a store bought rub on the chicken.  I wrapped it and put it in the refrigerator for several hours before I unwrapped it and inserted the remote thermometer.
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I smoked the chicken at about 275 to 285 using cherry wood until the internal breast temperature reached 170 before I pulled it off the BGE.
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I served the chicken with cottage cheese and frozen corn.
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The rub was a little salty for me, but the chicken was nice and moist with a good level of smoke.

post #2 of 6

It looks very good! Nice job!

post #3 of 6

Looks good.  A little salty means you'll have to try again.  :)

post #4 of 6

Looks good from here! icon14.gif

post #5 of 6

it looks good and moist points.gif

post #6 of 6

Good job! The store bought rubs will usually contain a lot more salt that anything homemade. There are plenty of great recipes floating around for you to try next time!

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