Hello everyone, been lurking for a few weeks, and learning that I have been doing quite a few things wrong. Great forum, it keeps coming up all the time as I search for more information.
I wanted to share my most recent success tonight (it was supposed to be for dinner tomorrow, but I couldn't keep my hands off it even though I had already had dinner). Using a few new tips such as brining, and keeping the exhaust full open, and not wetting the chips this is by far my best smoking result and I am very pleased. This chicken is SO JUICY I think I need a bib.
Equipment - Standard Webber charcoal grill. I use a chimney starter, then put a small pile of coals on one side, a pan of water beside it (under the meat) and use the dampers to try and maintain ~300F (first time at this temp, and I like how it crisped up the skin nicely).
Brine - Simple kosher salt, soy, garlic powder. Brined for 24 hours.
Rub - Got some really tasty rub while I happened to be out racing at a track in a tiny tiny town in Cresson Texas when I ate some of their BBQ at the gas station next to the track.
Chips- 75% hickory, 25% mesquite. Probably 4 handfuls throughout the cooking.
Cooking Temps -
Finished bird -
Edited by STiFTW - 10/22/15 at 8:22pm