I started by stuffing basil leaves under skin covering the breast meat and added 2 lemons chopped in half inside. Then was brined for about 4 hours. In the past when I smoked a chicken after brining the skin was rubbery and almost inedible.
This time after brining I did several things to make the skin turn out better. I dried the chicken as well as possible. Let it set for 2 hours in fridge to help the drying process. Then I added salt, pepper, and baking powder to the skin to help have crispy skin.
Smoked it on indirect heat on the egg at 350, till 165F and was done.
Notice how much mostiure was in the chicken when I carved it! One of the reason lots of people like dark chicken meat its because its higher fat content it contains more moisture. This chicken breast was so moist due to the brining and being cooked in the egg.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Next time I will brine it the night before so its gets more like 10 hours in brine and then use pepper, salt, and baking powder in the AM then cook it that evening and see if that makes a difference in the skin.
Comment