7lb chicken ideas?

[Stilly]

I've had a 7lb chicken brining for about 15 hours and will be taking it out soon to let sit in the fridge until tomorrow.  Does anyone have a good recipe/ideas.  It's going in the OBS.  Rubs? Cook time? Smoke time? Etc... Anything would help.

Thanx

Eric

[FLBentRider]

I would peel back the skin and put some of this rub:

http://www.susanminor.org/forums/showthread.php?p=718#post718

on it and then some more on the skin.

Smoke @ 225F for about three hours or until your IT is 165F

[KyNola]

Eric,
I will unashamedly suggest you go out to the recipe site and look for Jan's Dry Rub.  My wife and I formulated that rub specifically for chicken.  We really like it.  After you remove your chicken from the brine, pat it dry and apply a pretty liberal amount of Jan's Rub all over your bird and then into the smoker.  I smoke chicken at 250 degrees using about 2 hours of your favorite smoke.  You can finish cooking in the Bradley to an IT of 165 and the juices run clear at the thigh or you can transfer it to your house oven and finish the cooking process there.  I usually place them in the oven at around 325 and cook until the IT is 165.  While that chicken is in your Bradley, make sure the vent is 100% open the entire time.

KyNola

[KyNola]

Sorry FLBR,
yet again I am behind you.

KyNola

[FLBentRider]

If you like to eat the skin...

I would take it out of the smoker when the smoke is done amd transfer to a 350F oven or grill until your desired IT is reached.

[Stilly]

Sound like a plan:)

[classicrockgriller]

They both sound great.....

I know, get another chicken.

[FLBentRider]

Funny thing is..

The suggestions are the same! I just forgot to mention that the link was for Jan's rub...


:D ;D ;D

[justpete]

When you want a crisp skin does the bird go into the oven to finish covered or uncover?

[FLBentRider]

I would do it uncovered.

[KyNola]

Yep, uncovered.

Nice win yesterday FLBR.

KyNola

[justpete]

I thought so. Thanks