Hi all, I've been working on a chicken method for a while, and I believe I have nailed it. I can't really give it a name. It started out as "Sauceless Wings", but it has evolved into a combination of flavors beyond that. With the combo marinade/brine, everything, including the breast on the whole is very moist. Wife says it is the best chicken ever.
I take a standard poultry brine of:
1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½ tsp Garlic Powder
1 ½ tsp Onion Powder
1 ½ tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½ tsp Celery Seed
To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.
For the individual pieces I marinate 24 hours. For the whole bird I go up to 48 hours.
I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage.
Once out of the marinade and drained, they get rubbed in:
¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
2T Old Bay
2 t dry mustard
½ t ground bay
½ t ground rosemary
Like Bearcarver did, I turn the heat up near the end. I have a propane Masterbuilt, so I can get above 275. 300 seems to be adequate. I've gone for 350, but it starts burning the fat in the bottom of the smoker. Not a flavor I want to add to the chicken!
I usually use my go to mix of hickory and apple.
Here are some wings, thighs, and a whole bird.