We are all familiar with Chef Jimmy J's foiling sauces, etc, which are so good. So, I tried his pit chicken with some of my own methods. If you would like to see how the Chef did it, the link is http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys
First, he brines the chicken. I don't brine poultry. I find it changes the texture in a way I don't like and I find the chicken remains moist as long as you don't over cook it.
So I started by spatchcocking a 4 pound chicken.
I didn't use the Chef's chicken rub but I did give it a good coating of Cabella's chicken rub, including under the skin of the breast and thighs.
I made up the Chef's sauce recipe. It is at this link: http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys
I brushed it on the bird liberally and let is sit for 3 hours.
I started up the mini with 3/4 of a chimney of lump charcoal and pecan chunks.
I gave the bird another brush and put it on the mini when the temperature got to 300 F
I brushed both sides of the bird with sauce every 20 minutes. Of curse, it had to be watched. She Who Must Be Obeyed helped me with that and was very happy about having her picture taken.
It took 1 hour 20 minutes to cook.
The verdict - I loved the sweet sour taste of the sauce with just a touch of heat. It gave the bird a great colour. Our guest for dinner loved it. Thanks, Chef Jimmy J.
Edited by Disco - 8/23/14 at 11:28am