I smoked up a delicious Yardbird today, and since I hadn't posted in such a long time, decided to share some pictures. I brined this bird for 12 hours in a High Mountain poultry brine mix. After bathing, rinsing and drying I gave her a light oil coating and generously sprinkled on some Tony Chachere's creole seasoning. Applied 3 hours of pecan smoke at 225 and brought the IT up to 260. Crisped her up in the Big Easy for about 20 minutes and here are the results:
(http://i66.photobucket.com/albums/h251/zaggazpicz/image.jpg)
(http://i66.photobucket.com/albums/h251/zaggazpicz/image-1.jpg)
Absolutely delicious. Juicy with a nice crispy skin. I focused so much on Ribs and pork when I first got my Bradley, I almost forgot to try chicken! I'm so glad that I finally tried it.
that looks soooooooooooooooooooooo good
that looks excellent. good thing you remembered the chicken!