Combining Wiviott's First Two Lessons


 
RDOwens

RDOwens

TVWBB Super Fan
I have been helping my visiting sister with some smoking tips this week. I thought I would take her through some of Wiviott's 5 Easy Lessons.

I referred to some of my notes regarding his chicken lessons. The gist of them was that I enjoyed the taste of the Mojo Criollo and the juiciness of the brined chicken. We decided to combine them.

We brined two chickens overnight. In the morning I rinsed them and put them in the Mojo Criollo marinade. Six hours later I pulled them from the marinade, seasoned them, and put them on the WSM.

Two hours later we had wonderful juicy and delicious chicken. Awesome!

The only thing about this is I didn't air dry the chicken in the fridge. I didn't have room, but I am thinking next time I may do that. The skin looked great, but was on the rubbery side.

Anyhow, I love bring birds. Yum!

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I did the first 'Wiviott' cook last week.
No one around here had the "mojo", so I made my own (in a double batch). I didn't take too much care about getting the skin cooked. It was pretty, but not crispy, of course.
I used lump and some chunks of apple from my trees. The apple wood was very evident in the meat.
The meat was quite tender and full of juice.
I am looking forward to trying the brine.
Good idea to combine the brining and using the 'mojo'.
 
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