Whole Chicken QVIEW

[dnic]

This is the first whole chicken I have ever smoked, and it turned out pretty well! 4.8lb bird.

I brined in Chef JJ's mix for about 16 hours, rinsed, injected with creole butter, and put into the fridge to dry out. 

After stuffing a quartered onion in the chix, I sat er' on a beer can with some beer and seasonings in the can.

Smoked at 300* for about 3 hours, and then kicked it up to 450* from 150*-165* IT for the skin.

I ended up tossing the skin anyways, but the chicken turned out great!

 

[bama bbq]

Nice looking bird there.

 

[s2k9k]

Can I have those wings?

Oh and a little breast too?

Maybe a drumstick "two"?

Oh Heck can I have the whole thing? It looks Awesome!

 

[chef jimmyj]

That's beautiful!  Tossed the Skin!?! Thats the best part! My crew stands around and watchs me carve the Bird. I get a hard time if I don't divide the skin up evenly. If I threw it out, they would turn the Knife on me!...JJ