When it comes to backyard grilling and BBQ, I'm finding that keeping it simple is more rewarding. This weekend I had a taste for smoked chicken. Yes, you read that right. As much as I love pork, I thought I'd change it up a little. Therefore, I brined two chickens for about 6 hrs., air dried them in the fridge (key to obtaining crispy skin), threw some of my rub on them both inside and out and offset them at 325* for just under two hours using cherry wood for the smoke. Unlike smoking beef or pork, I have found that I obtain better results smoking chicken at a higher temperature than the proverbial low and slow range of 225-275*. These birds were phenomenal.
Click on each photo for a step-by-step. Thanks for looking.