A couple of chickens on a chilly winter morning with the WSM


 

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
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Ain't nothin' wrong with the picture size or picture content, Myk! Nice send off for your Pops. Did he take them both?
 
After the dinner, the only thing left to take with him were the empty carcasses. That brine is something from the gods! (a lot of work for it, but well worth it)
 
Like the looks of that brine! Oh, and "just chicken" is my favorite. :) Yours looks great!

Rich
 
Those are awesome birds and love the color. Outstanding send off for dad, hope he had a safe trip. Again awesome job Myk.
 
Great looking chicken, beautiful color, a proud son making sure his father is well fed.
And thank your father for his service, we all respect,and admire him for it.
 

 

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