As promised here's the picts from my first chicken smoke/grill on my Weber kettle. I did a brine and soaked them for about 4 hours then did just a little dry rub (the kids don't like too much spice). The smoked for about 1.5 hours at around 300 degrees. The skin was starting to pull back and I wasn't quite getting the internal temp I wanted so I moved them back over the coals for about 15 minutes to get the temp up and also to crisp up the skin. The family loved them and I'm ready to do them again! The flavor was great and they stayed very juicy.
Anyhow enjoy the picts.
1) Getting the smoke going
2) Putting the chicken on
3) Getting close and moving over the coals
4) TIME TO EAT!
Anyhow enjoy the picts.
1) Getting the smoke going
2) Putting the chicken on
3) Getting close and moving over the coals
4) TIME TO EAT!
