Smoked a chicken yesterday.
1. Brined - 1 gallon water, 1 cup kosher salt, 1 cup light brown sugar
2. Spatchcock Style
3. Fergolicious BBQ SPG rub
4. Smoked on WSM with hickory chunks 275 for about 3 hours then bumped to 325 to finish off. I basted with a couple of tablespoons and melted butter and and more rub mixed in a few times towards the end. Pulled at 165 degrees in breast.
5. Wife and I enjoyed the leg and thigh. See pic, one pulled off when I was removing it from the smoker which made doing the same to the other side an easy decision.
6. Leftover plans include wife's chicken salad and probably some chicken quesadillas.
7. The last picture is a graph of the temps from my ThermoWorks app. I have the Billows fan and Signals controller. I use it about half the time with the WSM. You don't need it but sometimes is is nice to be able to bump the temp on demand or set it and leave for several hours without worrying about wind conditions etc.
1. Brined - 1 gallon water, 1 cup kosher salt, 1 cup light brown sugar
2. Spatchcock Style
3. Fergolicious BBQ SPG rub
4. Smoked on WSM with hickory chunks 275 for about 3 hours then bumped to 325 to finish off. I basted with a couple of tablespoons and melted butter and and more rub mixed in a few times towards the end. Pulled at 165 degrees in breast.
5. Wife and I enjoyed the leg and thigh. See pic, one pulled off when I was removing it from the smoker which made doing the same to the other side an easy decision.
6. Leftover plans include wife's chicken salad and probably some chicken quesadillas.
7. The last picture is a graph of the temps from my ThermoWorks app. I have the Billows fan and Signals controller. I use it about half the time with the WSM. You don't need it but sometimes is is nice to be able to bump the temp on demand or set it and leave for several hours without worrying about wind conditions etc.
