Tom R (doughboy)
TVWBB Member
Since everyone says that chicken is the confidence maker, I picked up two roasters on sale with a bunch of meat. I cut the roasters in half down the breast bone and removed the backbone (the same way I used to do back in highschool when I worked at Boston chicken over a decade ago).
I made up my own rub and got a bit on the birds:
After getting the WSM running for the first time (initial cranked up to about 325 and held steady), I brought the fowl out and finally got it dirty:
After an hour, I went out and sprayed the chickens down with some apple juice:
I sprayed 3 of them down with juice again at 2 hours in and dumped some doctored up BBQ sauce on the 4th (this was just before saucing):
At this point, I wasn't really able to get the cooker up to more than 250 degrees, so I filled half a chimney got it good and going and dumped it while mixing the charcoal well enough. This brought the temp up to a nice 325 which I held for another 30 minutes. This was right before I pulled them:
The sauced one looks a LOT darker than it actually was:
I got them in the house and rested while the lasagna was finishing up:
And a picture of the meal:
The skin was nice and crispy. The bird was very moist. It had a nice mild smoke flavor and the rub turned out to be a nice balance. The BBQ sauce was super duper sticky and thick.
HUGE thanks to Stu for helping me out with some wood.
I made up my own rub and got a bit on the birds:
After getting the WSM running for the first time (initial cranked up to about 325 and held steady), I brought the fowl out and finally got it dirty:
After an hour, I went out and sprayed the chickens down with some apple juice:
I sprayed 3 of them down with juice again at 2 hours in and dumped some doctored up BBQ sauce on the 4th (this was just before saucing):
At this point, I wasn't really able to get the cooker up to more than 250 degrees, so I filled half a chimney got it good and going and dumped it while mixing the charcoal well enough. This brought the temp up to a nice 325 which I held for another 30 minutes. This was right before I pulled them:
The sauced one looks a LOT darker than it actually was:
I got them in the house and rested while the lasagna was finishing up:
And a picture of the meal:
The skin was nice and crispy. The bird was very moist. It had a nice mild smoke flavor and the rub turned out to be a nice balance. The BBQ sauce was super duper sticky and thick.
HUGE thanks to Stu for helping me out with some wood.
