ABT's & Chicken

[JGW]

I saw this the other day.....gave me a hankering for some chicken and ABT's - Thank you for the inspiration.

I brined my chicken as well.  Used whole chickens, halved. Here's one rack just after brining (1 cup salt, 1/2 cup sugar, 2 TBS paprika, 1 TBS pepper).



Feeling lazy, I used Cavenders greek seasoning on the chickens.  Here they are before I put them in.



Set the chicken out on the counter, put the smoker on high, and loaded 6 Maples in the stack O smoke.  I let them go for two hours, and put the ABT's on (had to get SOME smoke on em).  Took chickens out at 3 hours and 45 minutes and let them rest, topped with foil.

End result was most excellent - even my little one had an ABT (normally won't touch one).



I was concerned about the chicken drying out, but it came out very juicy.

[Mr Walleye]

Looks excellent JGW!

Your flying out of the gate!  ;)

Good luck with the Throw Down.

Mike

[westexasmoker]

To heck with the Throw Down!  That looks most excellent!

C

[HawkeyeSmokes]

I was concerned about the chicken drying out, but it came out very juicy.

Looks great JGW. I think that brining really helps to keep the moisture in. I've been doing this for years when grilling after seeing it on America's Test Kitchen . Have used it on chicken, turkey and pork (brined pork chops are excellent) with good results.

[JGW]

I agree - brining makes a big difference.  I normally fry turkeys, but I have smoked them on occasion.  I might need to "investigate" this brining of pork chops  :D

[HawkeyeSmokes]

Here's a link to the guide I use for brining meats for grilling and have started using it for smoking to to.
Brining Meats