Myk McCormick
TVWBB Member
(got to apologize for the HUGE pics! I'd love to reduce these things to be view-able)
Dad's getting ready to head back overseas after the holidays, so as per usual, I had to offer him some form of smoked meat before he left. He picked chickens, I picked the recipe (one that I'm starting to get pretty fond of).
I had a small struggle in that I discovered that my 3rd thermo took a crap on me right before the cook. With two birds, I was hoping to stick one in each bird and use the 3rd for smoker temps. After discovering I was only with 2, I decided to forgo the smoker temp and try to rely on the wildly inaccurate lid thermo. After all, it's just chicken(?).
Cooked in the WSM in 8°F temps.
Brined for 13+hours
Cooked @ 350+(hard to tell with the lid thermo) for 2hrs15min
Brine is something I've grown to quickly love! (and after the 3rd time, I think I can recite the recipe from memory)
Molasses Brine:
- 3+3 quart water
- 1 lb of Kosher Salt
- 2 cups Molasses
- 2 cups Honey
- 1 cup Soy
- 1 tbs Red Pepper Flakes
- 1 tbs dry sage
- 1 bunch of fresh Tyme (has to go with dried this round)
- 2 heads of Garlic
Dad's getting ready to head back overseas after the holidays, so as per usual, I had to offer him some form of smoked meat before he left. He picked chickens, I picked the recipe (one that I'm starting to get pretty fond of).
I had a small struggle in that I discovered that my 3rd thermo took a crap on me right before the cook. With two birds, I was hoping to stick one in each bird and use the 3rd for smoker temps. After discovering I was only with 2, I decided to forgo the smoker temp and try to rely on the wildly inaccurate lid thermo. After all, it's just chicken(?).
Cooked in the WSM in 8°F temps.
Brined for 13+hours
Cooked @ 350+(hard to tell with the lid thermo) for 2hrs15min
Brine is something I've grown to quickly love! (and after the 3rd time, I think I can recite the recipe from memory)
Molasses Brine:
- 3+3 quart water
- 1 lb of Kosher Salt
- 2 cups Molasses
- 2 cups Honey
- 1 cup Soy
- 1 tbs Red Pepper Flakes
- 1 tbs dry sage
- 1 bunch of fresh Tyme (has to go with dried this round)
- 2 heads of Garlic






