The local Kroger stores (QFC in my neck o'the woods" had chickens on sale for $.89 a lb. Stocked up on a couple. Tonight decided to smoke-roast one for dinner and such.
simple prep - brined for 5 hours ( 1hr per pound)
rinsed and dried - then placed in fridge to dry off for the rest of the afternoon.
removed and put directly onto champagne style wine bottle filled with hot water.
rubbed salt over the skin
placed the wine bottle with chicken into the basket and then into cold BEESR with apple & cherry chips and a single pecan chunk in the smoker box
turned on and set to 15 walked away and watched the news for 15 mins
checked and smoke was happening
turned down to 13 and finished watching an hour of news
checked temp with Thermapen and it was under 160°F
squeezed a half of fresh orange over the top and let it run down mostly the breast and legs, not the back
left it on for another 15 minutes and it was 175°F at the top
removed from cooker and left on counter for 15 minutes
removed from basket and removed from bottle (after pouring out the water that was now all wafting a smoky aroma my way)
carved the leg-thigh quarter and it was perfectly done
served my self a plate with blanched broccoli and brown rice.
Tasty on a Plate.
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