I wasn’t going to BBQ this weekend as we were too busy and had no real need for the food. The NEED to BBQ got the better of me and I picked up a chicken this morning. I brined it for 3 hours and then smoked it at 107c for 4 hours. Pulled the bird off the grill when I got multiple readings over >74c around the thigh with my Thermapen.
The brine worked a treat and hopefully you can see how moist the bird was in the pictures. The last picture of the chopping board should give you an indication.
This bird tasted amazing. If you can imagine a really rich chicken broth infused with apple hardwood smoke then you are in the ballpark of what this entire thing tasted like. I made my own rub with salt, garlic, cayenne pepper, paprika, oregano, basil, and rosemary which created an amazing crunchy crust.
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