Chicken Time

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desert smokin

Smoking Fanatic
Original poster
OTBS Member
Jun 1, 2007
Phoenix, Az
Well, I was informed last night that the weekends offeriings of sausage and meatloaf had been consumed and I needed to make something for this evening. Enter the chicken. 4.85 lbs. of cherry smoked goodness to grace the table. Coupled with a salad and a broccolli-cheese rice-a-roni side dish and the eatin was good. Here is a Q-view of the courageous chicken that gave his all for the dinner table. He will be appreciated again tomorrow.
Just rubbed him with a seasoning salt from Costco thats made from sea salt. A little oil on the skin before rubbin. Got to watch the sodium levels so brining isn't something I will usually do. Used apple juice and a dash of lemon juice in the chicken sitter and plugged the neck with onion. Pretty much fell apart and off the bones. Really liked the light smoke flavor of the cherry wood. I think it will become a favorite around here.

That's a great looking bird. I agree with you on the cherry wood. It is very well suited to poultry. I used some mixed with a little apple wood on a turkey breast, awesome taste.
That corn dish is great, my wife makes it all the time. She sometimes puts diced up ham in it or green peppers. I bet it would be great with some of that leftover chicken cut up in it! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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