Cornell Chicken

[Tim D]

I cooked Chris's adaptation of Cook's Country Cornell Chicken. It probably did not look quite as good as the pictures on this site, but it tasted GREAT! I highly recommend it. It was also the first time I used the bottom rack on my WSM 22.5. The brine, combined with the sauce and 2 small chunks of Apple wood was just right for me. I cooked at 325, no water pan, using my DigiQ II. Actual cook time for me was very close to what the recipe stated.

 

[Frank H]

wow. i was looking at that recipe tonight. cant wait to try it !

 

[Mike Stavlund]

I just made it tonight, and loved it! Thanks for researching, tweaking, adapting, and sharing that recipe, Chris.

I didn't have the energy to uncover and set up the smoker, so I just did it on the Kettle (since it is basically a direct-heat smoke recipe). It worked really well. I especially liked the tang from the vinegar, both in the brine and the sauce.

 

[Richard Hinton]

I didn't have the energy to uncover and set up the smoker, so I just did it on the Kettle (since it is basically a direct-heat smoke recipe).

I was wondering about that. Thanks, Mike.

 

[Mike Stavlund]

The other thing I appreciated about it is that it's a quick recipe: a short brine, a brief rub, and a quick cook. I didn't need to start thinking about dinner until after lunch.

 

[Mike Stavlund]

I was wondering about that. Thanks, Mike.

In fairness, I think the distance between coals and bottom rack in the smoker is greater than the same distance in the Kettle. So that might have affected the cook slightly. I might try it in the smoker next time.

 

[Don Cash]

This recipe has been out go-to grilled chicken for a while. We always do it on the kettle. Works great.

First Cornell Chicken of the Year
Cornell Wings & Thighs
Cornell Chicken, Corn and Bread

 

[Phil Perrin]

I cooked the ATK version on the gasser. Came out great!