Decided to smoke some chicken today on my Weber kettle.. picked up a few packs of drumsticks and thighs for $.80 a pound. Both were pretty large in size.
Started off slathering a little mustard on everything to make the rub stick to it, and threw everything in the fridge overnight.
Can't forget a few of these to help the cook...
Started off wrapping some potatoes in foil, with a little butter, in the oven to bake at around 350 for about an hour and a half. In the meantime I got some charcoal going in the chimney for my Weber 22" K
ettle. When the coals were ready, I preheated the Kettle to get ready for the chicken, then put it on with some apple wood, and cherry wood.
Potatoes are done.. .scrape the meat out.
Add some melted butter, sour cream, chives, and finely graded Sargento Sharp Yellow Cheese and 5 strips of thick cut bacon.
Another one or 2 of these for the cook.
Potatoes after the second bake... letting them cool, then adding coarse Sargento Sharp Yellow Cheese.
Almost done. Glazed with bbq sauces for the last hour, about every 20 minutes. One sauce was mustard based, which was a little salty, and the other was a sauce I got for Fathers Day and decided to use it up.
Final results... skin was crispy, and very little fat in the thighs after being on the smoker for over 3 hours. I DO NOT know what the internal temperature was while cooking as I didn't get a 27/32 drill bit to install a port for the temp probe wires. Chicken was not dry at all, and had some great smoke flavor from the apple and cherry wood.
Started off slathering a little mustard on everything to make the rub stick to it, and threw everything in the fridge overnight.
Can't forget a few of these to help the cook...
Started off wrapping some potatoes in foil, with a little butter, in the oven to bake at around 350 for about an hour and a half. In the meantime I got some charcoal going in the chimney for my Weber 22" K
ettle. When the coals were ready, I preheated the Kettle to get ready for the chicken, then put it on with some apple wood, and cherry wood.
Potatoes are done.. .scrape the meat out.
Add some melted butter, sour cream, chives, and finely graded Sargento Sharp Yellow Cheese and 5 strips of thick cut bacon.
Another one or 2 of these for the cook.
Potatoes after the second bake... letting them cool, then adding coarse Sargento Sharp Yellow Cheese.
Almost done. Glazed with bbq sauces for the last hour, about every 20 minutes. One sauce was mustard based, which was a little salty, and the other was a sauce I got for Fathers Day and decided to use it up.
Final results... skin was crispy, and very little fat in the thighs after being on the smoker for over 3 hours. I DO NOT know what the internal temperature was while cooking as I didn't get a 27/32 drill bit to install a port for the temp probe wires. Chicken was not dry at all, and had some great smoke flavor from the apple and cherry wood.
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