James Harvey
TVWBB Pro
So I used 2 - 3lb organic birds from Loblaws and Sleeman's Honey Brown Lager with Wild Willy's Number One-derful rub (with a little less paprika and a little more chili powder. Cooked around 225 - 250 for 3 hours (just a little too long as the white meat was a little dry but still tender). The skin was not crispy but I was prepared for that but have lots of flavour. The smoke only penetrated the meat slightly with no visible ring.
It is my opinion that there's very little you can do to enhance the flavour of this on a WSM. Next cook I'll inject it with something and probably prepare a dipping sauce (and take it off 30 mins earlier or whatever the internal temp dictates). I believe the skin blocks the smoke so the meat isn't really any different from a roasted chicken.
Does anyone else have opinions on this?
Thanks,
James
It is my opinion that there's very little you can do to enhance the flavour of this on a WSM. Next cook I'll inject it with something and probably prepare a dipping sauce (and take it off 30 mins earlier or whatever the internal temp dictates). I believe the skin blocks the smoke so the meat isn't really any different from a roasted chicken.
Does anyone else have opinions on this?
Thanks,
James