Cajun Spiced Dry Brined Chicken on the WSM


 
Mike Coffman

Mike Coffman

TVWBB Olympian
One of my co-workers asked me to smoke a turkey for her to eat on Thanksgiving. She requested
lots of smoky flavor and Cajun spiced. I decided I would try out the recipe I found for Cajun spiced
turkey on this chicken first. The 5.5 pound chicken was dry brined with a mixture of kosher salt,
baking powder and pepper. I put the brine on yesterday. Here is the chicken out of the brine and
ready for injection and rub.


Injected, seasoned with rub and trussed.


Put onto the WSM, using 1 full lit chimney of KBB and a couple chunks of pecan wood. I am going
to try and maintain temps in the 325 to 350 range. Currently we have 10-15 MPH winds so I will see.


It took 1 hour and 45 minutes to get the breast to 165 and the thighs to 175. The wind actually
helped maintain the higher temperatures as the WSM locked in at around 355 for most of the cook.


After a 15 minute rest the chicken was sliced. Breast removed and sliced and then the legs.



Plated with a baked potato and green beans.


First off the skin was between fried and baked and very much edible. The chicken was super moist,
tender and delicious. The Cajun injection and seasoning was super as the heat was present but it
was not a lingering heat. The way my wife described it was the heat made you want more. I took
some of the chicken to my co-worker tonight for her to try and see if this was the flavor she was
looking for. A big thumbs up from her and from my wife so this is how I will be doing her turkey and ours.

Thanks for looking!
 
Oh My Goodness!!! I never heard of a dry brine. I'm going to look into this. What was your injection?
 
~Mark~ said:
Oh My Goodness!!! I never heard of a dry brine. I'm going to look into this. What was your injection?
Click to expand...

Mark, click on the recipe link and it will give you the injection and the dry rub for the turkey.
For the dry brine I used 1 tablespoon kosher salt, 1 tablespoon baking powder and 1/2 tablespoon black pepper.
Sprinkle on the bird and put it in the refrigerator for 24 hours uncovered. No need to rinse when done, just inject and season and truss
if you want.
 
Nicely done, Mike ... Gonna give the baking powder trick a try to get the skin to crispy up a little better on the WSM!
 
Man that chicken looks perfect!!! Thanks for sharing the recipe, I'm gonna have to try that injection soon!
 
ha ha, at first I missed the part about this being a chicken, thought it was a small turkey for a co-worker, then I see it on your plate, and go Whoa!
Mike's gonna eat their turkey??
so much for the speed reading class I had in HS, almost 50 years ago.

It all looks wonderful Mr C!!

edit, heck, I even missed the word chicken in the title!
 
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