While I was waiting for my plate ribs to do their thing I decided to try something different. Dry brined a whole chicken quartered for 24hrs. Put that on the LSG for 1-1/2hrs at 240ish*. Than deep fried for 10min.
I than pulled the chicken from the fryer and slathered the quarters with bbq sauce and back on the smoker for another 15min.
More so my wife than I were pleasantly surprised how good it turned out.
Nice crispy skin, Juicy inside and a hint of smoke. Not overpowering. I added 2 cherry chunks to the red oak that I was using. Now for the pics. If they work.
I than pulled the chicken from the fryer and slathered the quarters with bbq sauce and back on the smoker for another 15min.
More so my wife than I were pleasantly surprised how good it turned out.
Nice crispy skin, Juicy inside and a hint of smoke. Not overpowering. I added 2 cherry chunks to the red oak that I was using. Now for the pics. If they work.
Comment