So, We had a rain threat for today, so I put 3 chickens on the pit in advance and smoked them to the perfect internal temperature…
I separated the leg quarters from the breasts… cut out the backs, etc… then dry brined under the skin, over night…
I also smoked the trimmings, backs, necks and jiblets at the same time and made broth… then smoked the the broth further…
We refrigerated the chickens and for today's dinner, I layered onion petals on the bottom of a Griswold #10 Chuckwagon DO, then put the white meat on the onions… before stacking the leg quarters and wings on top… Prior to putting the lid on, I poured the quart of smoked broth around the edges…
A chimney of KBB in the Weber 22” Smokey Mountain brought the temperatures up to serving temps and held it there with no fuss or muss…
This may now be my chicken roasting / serving procedures!
Oh yes! The cranberry sauce came out perfect!
I separated the leg quarters from the breasts… cut out the backs, etc… then dry brined under the skin, over night…
I also smoked the trimmings, backs, necks and jiblets at the same time and made broth… then smoked the the broth further…
We refrigerated the chickens and for today's dinner, I layered onion petals on the bottom of a Griswold #10 Chuckwagon DO, then put the white meat on the onions… before stacking the leg quarters and wings on top… Prior to putting the lid on, I poured the quart of smoked broth around the edges…
A chimney of KBB in the Weber 22” Smokey Mountain brought the temperatures up to serving temps and held it there with no fuss or muss…
This may now be my chicken roasting / serving procedures!
Oh yes! The cranberry sauce came out perfect!
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