Above freezing, Time to smoke

[Frostback]

Picked up some chikin on sale . By one, get one free for some bird with thighs,legs and wings removed (basically breasts and backs).

Just rubbed with salt and brushed with butter. Used cherry wood for flavour.

http://www.glockpost.com/forums/picture.php?albumid=159&pictureid=1263

http://www.glockpost.com/forums/picture.php?albumid=159&pictureid=1264

Turned out very moist and tender

Baby potatoes, fresh brussel sprouts cooked with chopped bacon and salad on the side.

Frosty

[lcarreau]

How long and at what temp?

-Lonnie

[Frostback]

Temps were in the 230 range for the most part. It dropped below 200 for a bit before I tossed on a small "freshen up" load of coals. Took about 5hrs total. Those breasts were THICK!

Frosty

[BigSlick]

Those can be tricky to keep from drying out, but, they look perfect :thumbsup:

I wish they sold those local, as I like backs and having the breast on the bone like that would make me want to get out the deep fryer and fry a whole one.

Kinda like frying a turkey, just smaller

[Frostback]

I just rubbed them with salt, let them stew for a few hours in the fridge, then rinsed them off real good. Patted them dry, brushed them with butter and started skin side up for an hour to cook the skin a bit first. Flipped them over and let them ride.

Between the bit of salt, butter and cherry wood smoke, they didn't need anything else on them. I would say the best bird I have done yet.

Frosty