Whole hot smoked yard bird

[philpom]

I set up the Webber kettle for I direct and ran this cook at about 285°f for just under 3 hours. Used 3 or so chunks of red oak for smoke. Seasoned liberally with a course garlic salt inside and out. Pulled it once I started getting reading in the 175-185°f.

The sunshine really made the color pop!

Rested it tented for about 30min, took the quarters and wings off and plucked the rest down to the bones. Turned out juicy as can be. This was almost a 6 pounder.

Cheers

 

[BrianGSDTexoma]

That one good looking bird.

 

[Timber II]

For sure!

 

[JLinza]

Looks great

 

[indaswamp]

Great looking yard bird! Congrats on making the Carousel!

 

[Pyrotech]

I have never a whole bird like that, I am going to have to give it a try. That looks amazing! how crispy was the skin?

 

[yankee2bbq]

Good work on that Weber Kettle!

Looks good!

 

[Fueling Around]

Kettle and yard bird, the dynamic duo.
Congrats on the feature

 

[DRKsmoking]

looks Great Phil, real nice colour on it also.

David

 

[luvcatchingbass]

The color you got is very stunning, I could almost lick my computer screen

 

[Bill'nCrosbyTX]

That's terrific!

 

[Ishi]

Great looking bird!

 

[in. pred]

oh thats killer!!! very bice job.

 

[sandyut]

Looks great! Color is kickin!

 

[philpom]

I have never a whole bird like that, I am going to have to give it a try. That looks amazing! how crispy was the skin?

Thank you, works well, like Ron use to say, " set it and forget it!". The skin was pretty good when it came off but resting it under foil softened it up. The goal was a bird that we could pick on for a few days for a variety of meals. Still serving that purpose, tomorrow will likely be chicken salad Sammie for me on some Dave's Killer bread!

 

[philpom]

Thanks everyone!

 

[Elf@shore]

Thanks everyone!

Looks Great !
Have you ever tried a Beer can Bird ?
Skin dries out to crisp, But the bird absorbs so much , so Juicy !

 

[philpom]

Looks Great !
Have you ever tried a Beer can Bird ?
Skin dries out to crisp, But the bird absorbs so much , so Juicy !

Thanks, I have done a bunch of beer can chickens through the years using the wire racks. I even have a ceramic one that catches all of the drippings. I've seen debates on if it really adds anything to the chicken but you're steaming right in to the cavity... what matters most is what the people eating it think. I haven't done one in years, favoring a spatchcock for speed or whole like this one for pure simplicity. I've also just used the beer can rack with nothing in it just to hold the cavity open and help cook the inside.

 

[1MoreFord]

...................................I've also just used the beer can rack with nothing in it just to hold the cavity open and help cook the inside.

While I have not done this, yet, I have been threatening to buy one of the wire skeleton style beer can chicken holders just for the purpose of setting the bird upright for the added convection effect when cooking. Can't hurt and should help. At least it will reduce the footprint compared to laying them down on the grate or doin' 'em spatch cock style.