Well, I'm starting this out by saying that my husband was right when he asked for smoked chicken for our July 4th feast. It turned out sooooo good, and I'm so happy to have been able to cook it on my new WSCGC. For the record, I wanted to do a couple of pork butts. Suffice to say that my pork butt day will come, but yesterday it was a lot of fun to smoke this bird.
Here's an action shot of my prep work:
and here's the final result before we pounced:
I always thought that the PBC made the best smoked chicken ever, and perhaps it still does. But this one was doggone close if not right on the money.
I kept everything the same as I do when preparing a chicken for the PBC (dry brined 24 hours in advance with PBC's All Purpose rub) just so I'd be able to compare chickens to chickens, as it were.
This bird was so tender and so juicy, and the skin was nice and crisp. My husband and I were grabbing any undefended chicken skin off of each other's plates, it was that good.
I'm loving the real estate of this Summit cooking grate too.
It was pretty easy to keep the temps up around 350 for the whole cook, which took about 1.5 hours for a 6 lb spatchcocked chicken. The chicken weighed 7lbs 4oz before I removed all of its packaged innards and cut out the backbone.
Of course I had a couple of snafus as I hoisted myself a couple of notches up the learning curve, but I expected that. It was a really fun cook. I had a ball.
Kathryn
Mods: I didn't know whether to put this post under Kettles or Kamados, so I just left it in the General Charcoal section. Hope that's all right.
Here's an action shot of my prep work:
and here's the final result before we pounced:
I always thought that the PBC made the best smoked chicken ever, and perhaps it still does. But this one was doggone close if not right on the money.
I kept everything the same as I do when preparing a chicken for the PBC (dry brined 24 hours in advance with PBC's All Purpose rub) just so I'd be able to compare chickens to chickens, as it were.
This bird was so tender and so juicy, and the skin was nice and crisp. My husband and I were grabbing any undefended chicken skin off of each other's plates, it was that good.
I'm loving the real estate of this Summit cooking grate too.
It was pretty easy to keep the temps up around 350 for the whole cook, which took about 1.5 hours for a 6 lb spatchcocked chicken. The chicken weighed 7lbs 4oz before I removed all of its packaged innards and cut out the backbone.
Of course I had a couple of snafus as I hoisted myself a couple of notches up the learning curve, but I expected that. It was a really fun cook. I had a ball.
Kathryn
Mods: I didn't know whether to put this post under Kettles or Kamados, so I just left it in the General Charcoal section. Hope that's all right.
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