2 fer 2,wooohooo!!!!!!!!

[Kevin Cameron]

Just had my second sucess in a row, and I am starting to be an "influence" to my friends and family. Got home last nite w/ a 5# roaster, chopped up some onion, pressed some garlic, poured some beer and canola oil, mixed w/ Tony Chachere's. Poured into my beer but chicken tray, then rubbed chicken w/ homemade rub. Put on smoker w/ 1 full chimminy of Kingsford. Ther 2 chunks of hickory. Smoked at 325-350 (target 350) for 2 hrs. Took off, rested 5 min. Great, mild smoke flavor, mild smoke ring. Magnificent taste!!!! Only one thing, the skin wasn't as crispy, and it was tough/rubbery to the chew. Any suggestions? My FIL loves this and now wants one for his bday next month.

 

[Keith Galle]

There's a whole mess of recipes and suggestions on these Forums.. I like to use this basic sequence with a variety of different butters, oils and rubs.

Brine for 2, or 3 hours. Towel dry (there's no need to rinse). Butterfly. Separate the skin from the meat and rub a bunch of butter in there. Cook, skin side down for 25-30 minutes on your kettle (350-400). That'll produce cripsy skin. I like to use a foil pack of wood chips.

The smoker rules, but sometimes you gotts to go to the Kettle. Which also rules.