Decided to do a couple of chickens on Friday afterwork since I would not be grilling the rest of the weekend.
Split the backs and cut the spine out of the birds and washed them good before brining.
Brined these birds in a mixture of Water 1-gallon, 1-cup of Kosher salt, 1/2 cup white sugar, 1/2 cup brown sugar
1-can of bock dark beer, 1-Tbls each course ground black pepper, granulated garlic, granulated onion, Thyme and
three bay leaves, 1/4 cup each olive oil and soy sauce. I started with two cups of the water and heated it on the stove
to dissolve the sugars, salt. I also put the spices in the hot mix and the beer. It seem to help draw the flavor out of the spices.
I cooled the mix with ice and added the balance of water. I use a Rubbermaid 40-cup, 9.4L container as you can
see above. It fit two chickens and 1-gallon of brine perfectly.
Cover on and in the fridge overnight. I put a thermometer in the fridge to make sure the fridge and the brine is
below 40°.
Out of the fridge and rinsed real good under cold water. Dried with paper towels. Put some garlic butter under the skin and
some homemade rub on the left bird and a combo of Byrons and Wham on the other. Almost ready for da-smoker.
Almost a pound of bacon to cover these birds. I usually sprinkle a little pepper on the bacon since peppered
bacon is very tasty..I forgot this time...Oooooops!
On the kamado at 250° for approximately 3-4 hours. This smoke I used pecan, apple and hickory. I like to hit no
more than 170°. Every hour or so I mop the
bacon with garlic buter to keep the bacon from burning. It makes it taste good too..
excited about now as you can see........
About three hours into the cook I took their tems. About 158°. Getting close now........
Da-smoke was cooperating. Thin and blue like we like it....Almost ready to pull it.
Ah yes! 3.75 hours and 168°....Time to pull these birds...
I got in a litle spat with the bird on the right pulling her. She fought back a little, threw a kick with the one leg getting
her off the grill.
They turned out awesome. I love bringing poultry. The juices are so plentiful. Nothing better....
Thanks for looking ladies and gentlemen.........Happy Easter....
