I've done this twice now and they both were great and pretty consistent so I would say that I have this recipe almost dialed.
Step 1. Dry brine whole chicken overnight
Step 2. Prepare infused oil by simmering fresh thyme, sage, rosemary and garlic in peanut or vegetable oil. Prepare bouquet garni by tying together rosemary, sage, Thyme and bay leaf together using butcher twine and stuff the garni inside the chicken.
Step 3. Rub cooled oil over chicken and sprinkle with salt and pepper
Step 4. Smoke chicken with a drip pan underneath, trying to maintain a temp of 250 to 300 and basting occasionally after the first hour, I use lemon and maple.
Step 5. Pull after around 2.5 to 3 hours and serve with something green and something rich, I chose gruyere risotto.
Step 1. Dry brine whole chicken overnight
Step 2. Prepare infused oil by simmering fresh thyme, sage, rosemary and garlic in peanut or vegetable oil. Prepare bouquet garni by tying together rosemary, sage, Thyme and bay leaf together using butcher twine and stuff the garni inside the chicken.
Step 3. Rub cooled oil over chicken and sprinkle with salt and pepper
Step 4. Smoke chicken with a drip pan underneath, trying to maintain a temp of 250 to 300 and basting occasionally after the first hour, I use lemon and maple.
Step 5. Pull after around 2.5 to 3 hours and serve with something green and something rich, I chose gruyere risotto.
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