My Best Chicken Yet

Recipe Ingredients

14		Half chickens
2		Water
1 1/2 cups	355ml	Kosher salt
1 1/2 cups	240g / 8.5oz	Brown sugar
1/2 cup	118ml	Soy sauce
1/2 cup	118ml	Worcestershire sauce
1 tablespoon	15ml	Granulated garlic
1 tablespoon	15ml	Granulated onion
1 tablespoon	15ml	Rosemary
1 teaspoon	5ml	Cayenne pepper

Recipe Instructions

I soaked [brined] (small fryers -- not the big rosters) over night.

The next day I drained them and let them dry a bit. I put them on 300F offset smoker fired by hickory. I kept a mixture of olive oil -- apple vinegar -- salt -- pepper and rosemary hot on top of the offset and basted/painted every 1/2 hour.

I tried to keep the temp up so that they would cook fast (my experience is that slow and low is great for pork and beef but fast and high is really good for poultry).

The birds were so wet that they would squirt at you when you poked them with the fork to turn them. When they were fall apart tender. I pulled them off (2.5 to 3 hours depending on the size).

It was funny to have this crowd of people (loud people that had been putting down a lot of wine and beer) all of a sudden get silent when the chicken was served. It was pure heaven.

BY: James Ervin

Source:
Luhr-Jensen

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