Author Topic: Whole Yard Bird  (Read 268 times)

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 178
    • View Profile
Whole Yard Bird
« on: July 09, 2017, 03:25:21 PM »
Brined using DM's recipe, seasoned with Famous Dave's roast chicken  rub then smoked with Maple for about 3hours. Always get a pretty consistent result.
Tim D
Fayetteville, NC
Smokin It #2
Weber Kettle

SconnieQ

  • Hero Member
  • *****
  • Posts: 1536
  • Model #1 since Jan 2015
    • View Profile
Re: Whole Yard Bird
« Reply #1 on: July 09, 2017, 09:44:58 PM »
I never appreciated chicken on my Weber Smokey Mountain. It took much setup for just chicken. Chicken is one of my favorite smokes on the SI. It's something I can do with almost no advance planning, and the taste in incredible!
Kari from Madison WI "77 Square Miles Surrounded by Reality"
SI Model #1 with "Libby the dog" poultry skin eating accessory
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Precision Cooker (sous vide)

Limey

  • Hero Member
  • *****
  • Posts: 496
    • View Profile
Re: Whole Yard Bird
« Reply #2 on: July 09, 2017, 10:02:33 PM »
Kari, I totally agree, and if you do it beer can style i.e. on a vertical roaster you can afford to put a small round drip pan under it. This gives you almost no cleanup.
Roger from the Florida Keys.
Two SI#3s, both with switched bypass and Aubers(different locations), Viking, Jenn Aire & five TEC infra red grills. Recently acquired UDS.

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 178
    • View Profile
Re: Whole Yard Bird
« Reply #3 on: July 10, 2017, 07:54:19 PM »
Yeah this was the beer can method but kinda hard to tell by the pic. Leftovers make awesome smoked chicken salad.
Tim D
Fayetteville, NC
Smokin It #2
Weber Kettle