I've done several whole chickens in the past, and usually just do BBQ chicken smoked with Hickory. I decided I wanted to try something different, so I decided to use a creole butter marinade that I used with a turkey a couple weeks ago.
I started this morning by spatchcocking the chicken, and injecting with Cajun Injector Creole Butter. I then seasoned the bird with Cajun seasoning, rosemary, thyme, basil, and oregano. I also put a few slices of stick butter under the skin of the chicken. I then placed in the fridge while I went to work.
When I got home I pulled the chicken out and got the WSM 18.5 fired up. I usually smoke with hickory, but decided to try a blend of hickory, cherry, and apple tonight. I let all the vents wide open, and the smoker ran at about 340-350.
I cooked until 165 IT, and pulled to rest for about 15 minutes. I then cut open and served it up. Juiciest chicken I ever ate. Viola.....
I started this morning by spatchcocking the chicken, and injecting with Cajun Injector Creole Butter. I then seasoned the bird with Cajun seasoning, rosemary, thyme, basil, and oregano. I also put a few slices of stick butter under the skin of the chicken. I then placed in the fridge while I went to work.
When I got home I pulled the chicken out and got the WSM 18.5 fired up. I usually smoke with hickory, but decided to try a blend of hickory, cherry, and apple tonight. I let all the vents wide open, and the smoker ran at about 340-350.
I cooked until 165 IT, and pulled to rest for about 15 minutes. I then cut open and served it up. Juiciest chicken I ever ate. Viola.....
