ChadVKealey
TVWBB Pro
So, I picked up a couple small roaster/fryers that I'm going to halve and cook up tomorrow. My usual brine for poultry is 1 quart of water, 1/4 cup of kosher salt and 1/4 cup of brown sugar, and I usually hit them with some Memphis Dust before going on. However, I'm trying to expand my repertoire a bit, and SWMBO suggested lemon pepper (I have a small canister of lemon pepper seasoning I got in a combo pack for Christmas).
My concern is that my usual brine doesn't seem like it would lend itself to the lemon pepper treatment. I definitely want to brine, though, so here's my thought: Replace the brown sugar with the lemon pepper seasoning, and maybe cut back the salt a bit (have to see how much of the seasoning is just salt). I'm also not sure how well smoke will lend itself to the lemon pepper flavor. If anyone has done LP chicken on a WSM, I'm very open to advice and suggestions.
In case that doesn't fly, I'm going to do the other chicken up in my traditional brine and rub so there will be a backup plan.
In terms of placement, temp and time, I'm planning to cook them all on the top grate with the lower grate and water pan removed entirely and the cooker in the 325-350 range (or as near to that as I can get) for about 1.5-2 hours. I have some wings to cook as well to take to an event on Sunday, but I think I'll do those on the kettle rather than trying to squeeze them onto the WSM.
My concern is that my usual brine doesn't seem like it would lend itself to the lemon pepper treatment. I definitely want to brine, though, so here's my thought: Replace the brown sugar with the lemon pepper seasoning, and maybe cut back the salt a bit (have to see how much of the seasoning is just salt). I'm also not sure how well smoke will lend itself to the lemon pepper flavor. If anyone has done LP chicken on a WSM, I'm very open to advice and suggestions.
In case that doesn't fly, I'm going to do the other chicken up in my traditional brine and rub so there will be a backup plan.
In terms of placement, temp and time, I'm planning to cook them all on the top grate with the lower grate and water pan removed entirely and the cooker in the 325-350 range (or as near to that as I can get) for about 1.5-2 hours. I have some wings to cook as well to take to an event on Sunday, but I think I'll do those on the kettle rather than trying to squeeze them onto the WSM.