I feel like chicken tonight...

[Bill Curry]

So...
Gary Wiviott's (Low and Slow) recipe Bourbon and Honey brined chicken with my own Maple glaze on the WSM 22 - mmmm...

Bill

 

[Russ Harris]

Man that looks good. How did the skin turn out? Every time I've tried to do chicken low and slow, the skin came out like shoe leather - and I prefer my Nikes on my feet, not on my plate. The meat was plenty tasty and moist and all that. But the skin was a DISASTER. I don't have Wiviott's book, so did he give some tip on doing the chicken low and slow and still getting good skin? Or am I just doing it wrong?

 

[Bill Curry]

Hi Russ-
The skin came out super - slightly crisped and nicely coloured as you can see.
The tips I picked up from the book were:
1. After brining the chicken, place on a rack to dry while making the fire - pat them dry with paper towels and then let them sit for the 20-30 minutes while waiting for the pit to be ready.
and
2. The last 10 minutes or so, I opened up the vents allowing the WSM to get hotter (like 300) - and I put a light glaze on them.
If you do both of these and it still isn't crisp, you can put them over the hot coals (on the bottom rack without the pan) - and they will crisp VERY quickly (like in seconds...)
The book explains this and more - it is excellent!
Hope that helps,
Bill