No brine, no water pan...just right over the fire @ 325. This was the juiciest, wettest and tastiest chicken i have ever had...no lie! I'm literally in Heaven!
Last edited:
Foam i completely agree...Cooking directly over fire is so primitive yet imho gives the absolute best flavor. People can cook with propane, electric and even pellets etc... and turn out good food but i'm sold on nothing in the way between the meat and the fire w/ one exception and that's cooking a turkey where i want to catch the drippings in a pan for gravy.Its just hard to beat an old smoked chicken....... Makes ya understand why the cavemen appreciated fire so much.
LOL... I started reading and I just knew you were going to say Port-a-potty smoker. Some things just shouldn't be used to smoke!Thanks Red! Have you heard of Port-A-Pit chicken? ...Maybe it's an Indiana thing but if you have, i used to think that was THE BEST chicken, but this surpasses that at least from a juicy stand point because port a pitt is sooo tasty.
Here's a copy cat recipe of that I must try.
http://www.food.com/recipe/port-a-pitt-bbq-chicken-copycat-recipe-89909?layout=desktop ...except mine will be done all in the UDS and i'll just mop on the marinade occasionally.
smoke, Port-A-Pit chicken might not be the healthiest but it's really really good. These charcoal cookers rotate the chicken and they dip into this delicious buttery marinade on each rotation. Oh so so goooood.Good looking yard bird, makes me hungry. Its been 30+ years since I lived in Indiana (born and raised till went in the Navy) and I had never heard of Port-a-Pit, but we were in Southern Indiana, but that said i'm sure it is some good chicken. . Not much of a chicken eater, but smoked, BBQ'ed or fried is the only way I like it.
Just took the breast to 165 and foiled/rested for a half hour. I'm looking forward to the next bird this turned out so well.What temp did you take that bird too??? Looks great.