- Joined Oct 30, 2013
The night before last i did my first drunk chicken. This was also the first stuff using my uds after correcting my air flow issues. I went to my local butcher and picked up a 3lb bird for me and the wife. After cleaning and drying i let it sit in the fridge for a while to dry the skin a bit more. To season i used a locally made season salt called serendipity. Its a favorite of mine. For the beer i used blue moon i had in the fridge. Pour half in a can and helped myself to the other half. I always use lump charcoal and for my wood i used hickory with a littld bit of cherry. This was also a first using hickory for me. Over all it came out great! The skin was a bit tough. I feel like it was right on the cusp of being crispy. I think i should use higher temps next time. I was running about 275. At the end i put it in the oven for a bit to try to crisp it up. Meat was juicy as flavor was great!