This weekend I'm cooking 5 whole chickens for folks at work. I put them in a 5 gallon food grade bucket today when I got home and mixed up some of Tip's Slaughterhouse Brine. Poured that over top to cover and into the fridge to soak overnight.
Running them at 275 degrees with hickory chunks over Royal Oak lump coal.
Everybody hit 165 IT in center of breast at roughly 3 hours in. Pulled them all off and wrapped up in a hotel size pan to rest for an hour or so. Was pleased with the mahogany color I got from the rub and that good hickory smoke.
For the thighs, I'm using a Steven Raichlen recipe I saw on his show 'Project Smoke'. You start by deboning some skin-on thighs and laying skin side down. Spread some brown mustard on, and layer cheese of your choosing and ham, and fold over. Then, wrap everything up tight in thick cut bacon.
This recipe was a huge hit. Some of the best chicken I've ever cooked. The wife and some neighbors loved it!
Hope everyone had a good weekend, happy smoking!
-Kane
Running them at 275 degrees with hickory chunks over Royal Oak lump coal.
Everybody hit 165 IT in center of breast at roughly 3 hours in. Pulled them all off and wrapped up in a hotel size pan to rest for an hour or so. Was pleased with the mahogany color I got from the rub and that good hickory smoke.
For the thighs, I'm using a Steven Raichlen recipe I saw on his show 'Project Smoke'. You start by deboning some skin-on thighs and laying skin side down. Spread some brown mustard on, and layer cheese of your choosing and ham, and fold over. Then, wrap everything up tight in thick cut bacon.
This recipe was a huge hit. Some of the best chicken I've ever cooked. The wife and some neighbors loved it!
Hope everyone had a good weekend, happy smoking!
-Kane
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