Yesterday's accomplishment - Smoked Yard Bird. I started off by brining it over night in:
2 quarts apple juice
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
1 sliced (thick) lime
Just to add a little more flavor, I dusted it with a little more brown sugar. The bird went in the smoker (with Hickory) at 220 degrees for 3 hours. Every hour, I sprayed it with a 1:1 mixture of Apple Juice and Cap't Morgan Spiced Rum. After the 3 hours and hitting 160 degrees, it looks like:
(http://i307.photobucket.com/albums/nn292/DakotaGriller/0511081655.jpg)
I wrapped it in tin foil, doused it with more apple juice / Cap't Morgan and placed on the top rack of my grill. I had both outside burners on and the middle two shut off. After one hour, Mr. Chicken was at 170 degrees. Here 'tis sliced up and ready for the neighborhood:
(http://i307.photobucket.com/albums/nn292/DakotaGriller/0511081921.jpg)
Inredible. Juicy, tender and melts in your mouth. Then the fight starts. As I stood back in awe, the 'hood fights over who gets the left overs. I guess it was a success. (http://i307.photobucket.com/albums/nn292/DakotaGriller/smiley-faces7.gif)
Nice looking bird, Dakota! I was wondering how you got the skin so dark! I'll bet it was scrumptious. I have a little yard bird left over myself.....think I'll make some smoked chicken noodle soup.
SD
Thanks! This is the 3rd one I've done. They always turn out with a dark color. It's probably the the coating you get with the light coat of brown sugar as it reduces. It creates a very nice crispy coating. So, you get a combination of smoked chicken with a sweet crunch to it.
Very nice all sliced up and ready to go. ;D
Looks good. I am going to have to try that brown sugar coat.
Great looking bird. ;)