Smoked Chicken, Two Flavors


 
C

ChadVKealey

TVWBB Pro
Oh, and some wings. First, the chickens. I brined one in a mix of water, kosher salt, brown sugar, and lemon pepper seasoning, the other in water, salt, brown sugar and some Memphis Dust. After about a 12 hour soak, I rinsed them and brushed on a mix of butter and the respective seasonings.

Compound butters applied to the cavity side:


After 45 minutes at 300-325, this is what I found:


I flipped 'em and slathered more of the butter on the skin side for another 45 minutes or so:


I brushed a couple more times with the butter and put them skin-side down for the last 15 minutes in an attempt to crisp it up. In the end, this was the lemon pepper one:


And this was the Memphis Dust:


Also, I decided to cook up some wings that had been in the freezer for a while. I brined them in (guess what) water, salt, and brown sugar, but this time threw in a couple tablespoons of Weber's Kick'n Chicken. After a rinse, I brushed with veg. oil and dusted with more Kick'n Chicken:


I cooked 'em for about 45 minutes, flipping every 15. This was right before I sauced them (sorry, no sauced pics):
 
Great color on the chicken, the skin looks nice and crisp. That kick n chicken rub is great, never go wrong using that.
 
That is some amazing looking chicken. I like the different ways you did them. I'm sure they were very tasty.
 
Never heard of compound butter like that on a bird. It looks like it works to me. That skin looks crispier than I can ever get.
 
Luke P said:
Never heard of compound butter like that on a bird. It looks like it works to me. That skin looks crispier than I can ever get.
Click to expand...

I've used compound butter for years when roasting turkeys or chickens indoors, but this was the first I tried it on the grill/smoker. The thinner skin on the legs, thighs and wings was pretty good. Not "crisp", but tasty and chewable. The thicker skin over the breasts was still pretty rubbery.
 
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