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I feel my dues are now paid. Selling my modded ECB and getting an 18.5" WSM. I'd keep it for nostalgic purposes, but a friend really wants it and it'll have a good home...plus I could use the room.
On to the cook!
Friday night, I injected and rubbed a +/- 4# chuck following Jeff's recipe...
Bacon Beer Chicken (with no bacon).
This may sound like sacrilege to some, but my best whole chickens come out of my gasser. This can obviously also be done in a smoker or charcoal grill, but the temps are easier to regulate using gas grill with indirect heat.
I find brining overkill on chicken...
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