Can't help myself

[Dean V]

Like we haven't had enough poultry lately but I wanted to slow smoke some chicken.
Wet brined overnight and seasoned with Simon and garfunkle rub.


On to the WSM for 3 hours or so at 225 or less.


3 hours and 40 minutes later at 185 degrees.



This is my new favorite chicken. Very good and moist.

 

[~Mark~]

I'm watchin'

 

[Cliff Bartlett]

Looking good, Dean!

 

[Enrico Brandizzi]

You go super L&S!! Please let me update. Im super corious about the result.

 

[James Lake]

Looks good from here....I bet it tasted great!

 

[John Solak]

Great looking chicken dinner!!!

 

[Tony R]

Good looking meal.

 

[Clint]

I love some slow-roasted smoked chicken........ people say it adds nothing (no connective tissue to break down etc) but really I enjoy it on the rare occasion. Yours looks really nice.

 

[Rich Dahl]

Great looking chicken Dean, going to give that L&S a try.

 

[Barb D]

Awesome cook Dean, thats a keeper for sure!

 

[Dean V]

Thanks to all, it was VERY good due to the slow smoke and wet brine. Did learn that you must do a good job of trimming all unwanted fat because it did not render out. As stated I cooked this 3:40 to an IT of 178 and I should have let it got another 30 minutes or so to an IT of 185. I will be cooking chicken this way often.

 

[Bob Correll]

Mighty tasty looking bird and sides Dean!

 

[Tim McCann]

Dean, that plate looks fantastic!