Brined 3 whole chickens for 24 hours, then smoked them this morning. Here is a before, during and after series of q-view for ya.
After removing from the brine, patted dry and ready for the seasoning:
Seasoning was a mixture of 1/2 Jeff's Rub recipe and 1/2 McCormicks as seen in the next 2:
a couple hits with the Magic Bullet and here is my rub:
All dressed up and ready for the smoker:
In the smoker, probes hooked up and ready to go:
Toss on the extension pipe for the vent:
Fire it up and double-check that the smoke it going up...
3 hours later this is the end result:
The smell is about killing me right now, but I have to go to work and wont get this til later. Each one gets wrapped in heavy duty foil and refrigerated, then later transferred to a heavy duty ziplock for freezing if that is the goal. I will be giving 2 to a friend and keeping one (her chickens...she pays me with 1). I will toss on the Weber Grill on indirect for a while to crisp up the skip and re-heat, then devour!