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It was AWESOME!!!! Aside from the hickory smoke flavor from the chips Hubby decided to use...
Here's what we did:
4 lb Empire kosher chick (no brining needed)
Patted the chick dry and seasoned the cavity with salt and pepper. Then I stuffed the cavity with a couple sprigs of rosemary, 2 smashed cloves of garlic, 1/2 lemon, 1/2 lime, and 1/2 orange.
Left it uncovered in the fridge until 1 hour before smoking to dry out the skin.
Put the chick in the smoker with the temp turned to high - 300-325 - for 30 minutes, then turned it to medium for another two hours.
We started this at 4 pm and at 6 pm the instant read thermometer showed 180 at the thigh. Took it out and let it sit at 6:20 and scooped out the stuffed innards.
The skin was cooked and crispy brown, too. When I cut off the breast, it literally fell away from the rib bones! It was the most moist chicken we've ever had!! A definite do-over, but without the hickory chips.
What chips would you recommend?
EDIT TO ADD: I put pats of regular butter under the skin, too. Just half a stick. I'd prefer to save the white truffle butter for an oven job. The High-Crisp Butterflied Chicken Over Sliced Potatoes comes to mind...
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.