Bruce Cook
TVWBB Fan
I have been lurking for a couple of weeks since I first got my WSM. I have had several pits but sold a couple and have settled down with Big Jim Lazy Q. (Trailer-mounted) and decided I needed a WSM.
Yesterday I brined 2 butterflied chickens in a salt/sugar brine. I added Penzey's Southwest Seasoning it. After 8 hours of brining I rubbed with SouthWest seasoning and let sit overnight in the fridge. This morning I rubbed with a little olive oil. I cooked them using lump and hickory. I
I am really pleased with the result. This was some of the prettiest chicken I have cooked. I do think I could have had the temperature a little hotter though.
I plan to add a metal flap to the outside cooking chamber so that I can attach my thermometers. I have the Brinkman water pans leftover from my old ECB.
This site was helpful. My next WSM meal is probably going to be the Brown Sugar Rub Salmon.
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Bruce Cook
bdcbbq1@home.com
Yesterday I brined 2 butterflied chickens in a salt/sugar brine. I added Penzey's Southwest Seasoning it. After 8 hours of brining I rubbed with SouthWest seasoning and let sit overnight in the fridge. This morning I rubbed with a little olive oil. I cooked them using lump and hickory. I
I am really pleased with the result. This was some of the prettiest chicken I have cooked. I do think I could have had the temperature a little hotter though.
I plan to add a metal flap to the outside cooking chamber so that I can attach my thermometers. I have the Brinkman water pans leftover from my old ECB.
This site was helpful. My next WSM meal is probably going to be the Brown Sugar Rub Salmon.
------------------
Bruce Cook
bdcbbq1@home.com