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Whole chicken

post #1 of 3
Thread Starter 
Looks good, hopefully it'll taste good too.

post #2 of 3

:drool:That is a fine looking yard bird. Tell us what you did with it.

Happy smoken.

David

post #3 of 3
Thread Starter 

I brined it overnight with buttermilk, water, kosher salt and rub. Then I applied the base rub and BBQ rub.

 

Smoked for about 2.5h at 275 degrees on my Kamado Joe with pecan/apple wood chunks until internal temp reached 165.

 

It tasted really good. I'm glad I learned about brining...

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