Roasted Chicken hung PBC style in the WSM


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
I brined a couple birds in a recipe from the Weber Smoke cookbook which included water, salt, sugar, marjoram, crushed allspice, crushed clove, garlic, and bay leaves. (I highly recommend it)



I cut the birds in half and hooked them with the fish hangers that came with the expandable rack. (I ordered the stainless hooks but evidently I used the company with the slowest shipping on the planet.) At any rate, the fish hangers worked fine.



I used a rotisserie rub I got from a guy I met while camping in Atlanta so I have no idea how to get more. It was awesome.



I cooked it in the 22" WSM over a bed of coals of one full large chimney of lit over a half ring of unlit with the cooking grates and water pan removed and set aside.







I also put some turnip greens with garlic bacon, and chicken stock in a Cast Iron Dutch Oven on the Kettle. (SWMBO made some Black Eye Peas and Corn Bread inside.)







And there you have it. SWMBO said it is some of the best chicken I've cooked for her and that she'd ever had. I have to admit - it was VERY GOOD! Something about hanging it over a live fire performs magic on the bird.

 
SteveM. said:
Dwain, does the chicken taste different from when smoked indirect? If so how?
Click to expand...

The skin was definitely crisper than cooking indirect. The flesh was moist and tender and cooked through in 1 hour as advertised. The taste difference could have been the rub and/or the brine - not sure. I gotta say the direct fire melting the fat which dripped onto the fire did something extra. SWMBO and all the other family and friends loved it.
 
Dwain;
Those birds are about as good lookin' as I have ever seen!!

May have to check out that method, myself...

Keep on smokin',
Dale53:wsm:
 
You must log in or register to reply here.

 

Back
Top