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This is my first time smoking a whole chicken. I have done wings, thighs, and drums before.
Marinade: 1.5 gallons of water
3 tbs Montreal Chicken Spice
2 tbs sea salt
3 tbs chicken boulloin
Simmerred all for about 1/2 hr, let cool in the garage until temp was less than 50 degrees. (turkey frier temp guage only goes down to 50 degrees). Placed 2 chicks in for a nice long cold bath for the night.
Rinsed off with cold water, let drip for 20 minutes. Added some more spice to the outside after we put them onto beer can holders. Stuffed the center with the left over homemade bacon from breakfast this morning.
Into the smoker at 300 degrees. Choice of wood was all cherry.
Midway through the smoke, I decided add a little sweetness to the birds. Took a look at the bar and what did I find?? A bottle of Grenadine. Sweet, fruity syrup, so I figured I would try this as a mop on the birds. Wow, good choice.
Sorry I don't have a plated picture.
Thanks for looking.
Marinade: 1.5 gallons of water
3 tbs Montreal Chicken Spice
2 tbs sea salt
3 tbs chicken boulloin
Simmerred all for about 1/2 hr, let cool in the garage until temp was less than 50 degrees. (turkey frier temp guage only goes down to 50 degrees). Placed 2 chicks in for a nice long cold bath for the night.
Rinsed off with cold water, let drip for 20 minutes. Added some more spice to the outside after we put them onto beer can holders. Stuffed the center with the left over homemade bacon from breakfast this morning.
Into the smoker at 300 degrees. Choice of wood was all cherry.
Midway through the smoke, I decided add a little sweetness to the birds. Took a look at the bar and what did I find?? A bottle of Grenadine. Sweet, fruity syrup, so I figured I would try this as a mop on the birds. Wow, good choice.
Sorry I don't have a plated picture.
Thanks for looking.
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