Author Topic: Saturday Chicken  (Read 1348 times)

Offline Zagz

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Saturday Chicken
« on: November 20, 2010, 02:39:57 PM »

   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:

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.

Offline SL2010

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Re: Saturday Chicken
« Reply #1 on: November 20, 2010, 02:51:32 PM »
that looks soooooooooooooooooooooo good

Offline thirtydaZe

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Re: Saturday Chicken
« Reply #2 on: November 20, 2010, 02:55:06 PM »
that looks excellent.  good thing you remembered the chicken!

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