Whole chicken rubbed with dry brine/rub under skin and overnight in fridge.
Then trussed with wet butcher's twine, and remaining rub put on outside of skin.
Smoked by hanging next to open fire for about 3.5 hours, positioned to give 4 to 5 hand-seconds heat.
The twine causes the chicken to turn while cooking, like a primitive rotisserie.
Chicken basted with beer/brine every 15 minutes. Drippings collected in skillet under chicken.
When chicken almost done, vegetables cooked in drippings over fire.
Chicken served with Alabama white sauce.
(2:45 minute video)
Then trussed with wet butcher's twine, and remaining rub put on outside of skin.
Smoked by hanging next to open fire for about 3.5 hours, positioned to give 4 to 5 hand-seconds heat.
The twine causes the chicken to turn while cooking, like a primitive rotisserie.
Chicken basted with beer/brine every 15 minutes. Drippings collected in skillet under chicken.
When chicken almost done, vegetables cooked in drippings over fire.
Chicken served with Alabama white sauce.
(2:45 minute video)
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