Backyard BBQ...Keeping it Simple

Smoked some birds this weekend using cherry wood.

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.

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