Here's something relatively quick-n-easy for a Saturday night dinner. Thawed a whole frozen chicken, placed it in simple brine in the morning. Later that day, drained and dried the bird, gave it a good herbal rub-down and placed it upon the Weber Poultry Roaster (aka 'Beer Can Roaster without the Beer Can')
Heated the Masterbuilt to about 210°F before placing the bird within. Brought the temp up to 250°F and let the bird roast for about an hour.
I then began applying applewood smoke (A-Maze-N tube) for the next 2-2.5 hours of the cook time.
I moved the temp probes around near the end of the cook to ensure proper doneness (185°F)—particularly in the denser areas (thigh). Last hour I dialed up the heat to 325°F to crisp up the skin.
Overall, I was very pleased with this simple cook.
The chicken came out very moist and flavorful, with just the right amount of smokiness. Clean-up was a snap as well.
Thanks for looking.
Kevin
Heated the Masterbuilt to about 210°F before placing the bird within. Brought the temp up to 250°F and let the bird roast for about an hour.
I then began applying applewood smoke (A-Maze-N tube) for the next 2-2.5 hours of the cook time.
I moved the temp probes around near the end of the cook to ensure proper doneness (185°F)—particularly in the denser areas (thigh). Last hour I dialed up the heat to 325°F to crisp up the skin.
Overall, I was very pleased with this simple cook.
The chicken came out very moist and flavorful, with just the right amount of smokiness. Clean-up was a snap as well.
Thanks for looking.
Kevin
