Smoking Chicken

Last weekend I decided to go outside and play with my WSM. I was ready with a couple of whole chickens and some thighs. Enough to feed a whole mess of people, however my plans weren't organized enough to also include the sides or the invitations. So it was just me and my smoker.



I started by brining the chicken in a solution of salt, brown sugar and my seasoning blend. I left it in the brine for about two hours. (Later I found the thighs to be too salty and the hens just right. Shorter time in the brine for thighs next time.)





After removing from the brine, I patted the pieces off with paper towels and rubbed them with seasoning blend. Once again, I think I'll lighten up on the rub next time to minimize the saltiness.




My WSM was prepared as usual except this time I added a few stems of fresh rosemary to the water pan in addition to burning some directly on the coals with pecan wood.



I also did some experimenting with my BBQ sauce. To this batch I added a secret ingredient (Chocolate Kisses). The taste was actually quite good but more of a Mole flavor than traditional BBQ sauce.



The whole hens were moist and perfectly seasoned with the rich brown color highlighted by some basting with Dr. Pepper. The rosemary didn't come through very much in the taste. Next time I'll go back to stuffing the cavity with fresh sprigs. All in all I was happy with the whole hens but my thighs need some exercise.