Chris Sherman
TVWBB Super Fan
Sorry, I didn't take any pics of the process, but I'll do my best to describe it.
The rub:
1/8 cup Kosher Salt
1/8 cup Dark Brown Sugar
1/8 cup paprika
1 tbsp freshly ground pepper
pinch of cayenne
1/2 tsp dried mustard
For more heat, you can up the cayenne and / or mustard.
~5lb. bird.
Rubbed inside, coated outside with EVOO then applied rub.
Fill your beer can (or in my case, infuser) with Newcastle Brown and dump in the remainder of the rub.
In the WSM, used a sparse unlit base of RO with a fully lit chimney poured over the top.
Added 5 small chunks of hickory.
Got the cooker to 275, and put the chicken on with an aluminum drip pan on the lower rack. Water pan dry foiled.
Cooked for about 1 hr 15 min until thigh temp reached 145*
At this point I disassembled the smoker and placed the top grate with the bird directly on the charcoal ring over the coals and used the lid to cover.
Left it there for about 20 min until thigh read 165*.
Took the fowl off and let rest 15 min.
Crispy skin, super juicy meat and excellent baconesq flavor.
The rub:
1/8 cup Kosher Salt
1/8 cup Dark Brown Sugar
1/8 cup paprika
1 tbsp freshly ground pepper
pinch of cayenne
1/2 tsp dried mustard
For more heat, you can up the cayenne and / or mustard.
~5lb. bird.
Rubbed inside, coated outside with EVOO then applied rub.
Fill your beer can (or in my case, infuser) with Newcastle Brown and dump in the remainder of the rub.
In the WSM, used a sparse unlit base of RO with a fully lit chimney poured over the top.
Added 5 small chunks of hickory.
Got the cooker to 275, and put the chicken on with an aluminum drip pan on the lower rack. Water pan dry foiled.
Cooked for about 1 hr 15 min until thigh temp reached 145*
At this point I disassembled the smoker and placed the top grate with the bird directly on the charcoal ring over the coals and used the lid to cover.
Left it there for about 20 min until thigh read 165*.
Took the fowl off and let rest 15 min.
Crispy skin, super juicy meat and excellent baconesq flavor.
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