Ingredients Jump to Instructions ↓

  1. 14 Half chickens

  2. 2 Water

  3. 1 1/2 cups 355ml Kosher salt

  4. 1 1/2 cups 240g / 8 1/2oz Brown sugar

  5. 1/2 cup 118ml Soy sauce

  6. 1/2 cup 118ml Worcestershire sauce

  7. 1 tablespoon 15ml Granulated garlic

  8. 1 tablespoon 15ml Granulated onion

  9. 1 tablespoon 15ml Rosemary

  10. 1 teaspoon 5ml Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions I soaked [brined] (small fryers -- not the big rosters) over night. The next day I drained them and let them dry a bit. I put them on 300F offset smoker fired by hickory. I kept a mixture of olive oil -- apple vinegar -- salt -- pepper and rosemary hot on top of the offset and basted/painted every 1/2 hour. I tried to keep the temp up so that they would cook fast (my experience is that slow and low is great for pork and beef but fast and high is really good for poultry). The birds were so wet that they would squirt at you when you poked them with the fork to turn them. When they were fall apart tender. I pulled them off (2.5 to 3 hours depending on the size). It was funny to have this crowd of people (loud people that had been putting down a lot of wine and beer) all of a sudden get silent when the chicken was served. It was pure heaven. BY: James Ervin


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