I usually cook my chickens on the BBQ quite quickly as Beer Can Chicken but today I knew I was going to have some time so I prepared a large chicken last night that I smoked in the Weber today.
Last night the chicken was spatchcocked and was smothered in a buttery rub containing Ginger, Lemon, Chili and Thyme. The bird was then vac packed and left in the fridge overnight.
Placed on grill over tray of water. My iQue 110 ready to start managing the burn.
Yes I know I had not cleaned the grate from the Pork shoulder yesterday...
After 6 hours at 110 C the bird had reached 76 C internal and was ready. It was wrapped in several layers of foil and left to stand for an hour before carving.
The texture is so different when cooked low and slow. The meat was just silky and moist and dissolved in your mouth.
On the plate. Carrots and potatoes fresh from the garden.
It is times like this that remind you why we put so much effort into our BBQ.