Sunday, June 06, 2010

Whole Chicken

I wanted to share some pictures of my Memorial Day bbq chicken.  This beer can chicken was cooked on my WSM (minus the water pan) at 300-325 degrees and took about 2 1/2 hours to reach 170 degrees in the breast and 180 degrees in the drumsticks. 
After eating chicken cooked this way, I'm not sure I'll return to cooking individual chicken pieces ever again. The brine allows a practical way to add flavor and retain moisture.

1 comment:

Chris said...

Ahhhh look at that crispy skin! Nice job!