After-action report. Came out extremely well with one exception: skin nowhere near crispy enough when the meat was done, unlike the last time when the technique was identical except it wasn't wet-brined, and the skin was perfect. Chickens are from the same source, too. But the flavor and texture of the chicken were exceptional, very moist and tender. If the skin had been crispy it'd have been perfect. Very impressed at how flavorful the bird was with only buttermilk, salt, and pepper to season.
If I do this again, I'll go ahead and include a sear step and pull off the indirect side at an accordingly lower temp. Still got two whole birds from this source in the chestie, so I'm likely to try exactly that...
Pellets in the channels on the hot side yielded a nice touch of smoke. Just right given that the other flavors were plenty subtle.
If I do this again, I'll go ahead and include a sear step and pull off the indirect side at an accordingly lower temp. Still got two whole birds from this source in the chestie, so I'm likely to try exactly that...
Pellets in the channels on the hot side yielded a nice touch of smoke. Just right given that the other flavors were plenty subtle.
Comment