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Dry Brined, Smoked Chicken and Bacon-Wrapped Sweet Taters
hikerman:
I was off today, had a couple things to do, knowing I'd have the rest of the day free, so yesterday I dry-brined two 3 1/2 lb. hens in the morning. Air-dryed in the refrigerator until about 2 pm today, so that's about 30 hours. Sprayed lightly with evoo and dusted with Fine Swine & Bovine. Into the pellet grill chugging at 250F until IT of 155F. It was burning Oak-Hickory-Cherry.
The dry brine was 5T kosher salt, 2 T baking powder, 1 1/2 T Way Out West Rub. Mix well.
I cut 2 sweet potatoes into wedges, wrapped each with a half slice of bacon, and dowsed with Super Pig. These were baked at 400F for 45 minutes. Turning once at halfway mark.
This was all served with a fresh salad and garlic knots. The chicken was excellent with crisp skin! And the sweet taters were a hit!
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HighOnSmoke:
Plate me Gene! Fantastic looking meal!
Smokin Don:
Great everything Gene!!! TFS the dry brine for chicken have to try it! Don
CDN Smoker:
Bookmarked Gene, Thank you ;D
SmokinKat:
Beautifully done! Skin looks great, I'll have to try that dry brine!
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