One of my co-workers asked me to smoke a turkey for her to eat on Thanksgiving. She requested lots
of smoky flavor and Cajun spiced. I decided I would try out the
recipe I found for Cajun spiced Turkey on
this chicken first. The 5.5 pound chicken was dry brined with a mixture of kosher salt, baking powder and
pepper. I put the brine on yesterday. Here is the chicken out of the brine and ready for injection and rub.
Injected, seasoned with rub and trussed.
Put onto the WSM, using 1 full lit chimney of KBB and a couple chunks of pecan wood. I am going to try
and maintain temps in the 325 to 350 range. Currently we have 10-15 MPH winds so I will see.
It took 1hour and 45 minutes to get the breast to 165 and the thighs to 175. The wind actually helped
maintain the higher temperatures as the WSM locked in at around 355 for most of the cook.
After a 15 minute rest the chicken was sliced. Breast removed and sliced and then the legs.
Plated with a baked potato and green beans.
First off the skin was between fried and baked and very much edible. The chicken was super moist,
tender and delicious. The Cajun injection and seasoning was super as the heat was present but it
was not a lingering heat. The way my wife described it was the heat made you want more. I took
some of the chicken to my co-worker tonight for her to try and see if this was the flavor she was
looking for. A big thumbs up from her and from my wife so this is how I will be doing her turkey and ours.
Thanks for looking!
