Double cooked chicken

[thesmayway]

Nailed a new way for me to do skin on chicken quarters
Using Chef Jimmy's brine, rub and basting sauce. Brine 24 hours, Pat dry, air dry at least a few hours and rub. Smoke at 225 until IT is 165. Now the plan was to eat the next day and the 2 step process was good for after work cooking. This went into the fridge overnight. Next night fire up the charcoal with offset heat running around 300. Basted every 10-20 mins until IT hit 180ish. Rest for 10 minutes and then consume. This made for very tender chicken with crisp bite thru skin with good smoke flavor.
Thanks Jimmy for the great advice, it took a few times doing this to get it how I wanted but it's a keeper now.

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[SmokinAl]

It sure looks good from here!

It sounds like a lot of work, but it sounds like it's worth it.

How long did it take to hit 180 the next day?

Al

 

[b-one]

Tasty looking chicken!

 

[thesmayway]

Probably about an hour. It sounds worse than it is, but yes it's a process. Definitely worth it!

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[thesmayway]

You could probably just charcoal grill it with some wood chunks and skip the smoker, but I like the extra smoke

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[chef jimmyj]

If your were not 4 hours away...I'd invite myself over to taste that! 

 You make mighty Purdy chicken. How do you think the recipe compares to the Sertoma BBQ at Long's Park?...JJ

 

[thesmayway]

I know, shame on me but I have NEVER been to Sertoma and it's about 20 minutes away! I'm not one to brag.... but the way I did this was about the best I've had. Smoke, flavorful meat, crispy thin skin, tender and moist... had it all

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