4 Hour Chicken

[Jim Pierce]

My second smoke on the WSM was a four hour cook today. I put on some chicken. I did a basic dry rub, then I mopped it towards the end in a Kentucky bourbon sauce I made. The sauce was also served with the chicken. The WSM held a 225F temp through the whole four hours. I am telling you, the WSM is a monster smoker... this thing ROCKS! Ok, enough talk... here are some pics. I didn't take pictures of the plated food, since I was too busy eating.

 

[George L]

Very nice! Cooking at 225 how did the skin turn out?

 

[Michael C.]

Congrats on your cook! Looks great!!!!!

 

[Tony R]

Birds look good!!'

 

[Jim Pierce]

Very nice! Cooking at 225 how did the skin turn out?

Skin was crispy and not burnt.

 

[Hamilton Barnes]

looks good!!

 

[Bob Mann]

Your chicks look great Jim!

 

[Mildo]

Really tasty looking birds.

 

[Mike Coffman]

Great looking chicken Jim!

 

[Frank H]

Good lookin poultry right there. Love the WSM!

 

[JimmyE]

Nice looking yardbirds.

 

[Jim Lampe]

Yeah! Great Lookin' Birds!
Jim, interesting set-up on the cookin' grate with the foil... did you use the water pan below?

 

[Rolf Jacobsen]

Beautiful birds Jim. I'm hungry!

 

[Jim Pierce]

Thank you everyone! Those chickens were very tasty.

 

[Jim Pierce]

Yeah! Great Lookin' Birds!
Jim, interesting set-up on the cookin' grate with the foil... did you use the water pan below?

Yes I did. I used foil for what little heat reflection I could get... but mostly because I am lazy and don't like scrubbing chicken fat and sugar out of my grates.

 

[Paul Kastner]

Championship Chicken!!

 

[Morgan C.]

Nice BCC....super yummy looking! I wanted to make this for Mother's Day but got veto'd...

 

[Tim McCann]

Beautiful color!

 

[Gary H. NJ]

Great chix Jim. Glad you're enjoying the WSM.

 

[Rodolfo Pico]

Awesome looking! I'm sure better tasting!