Four hour bourbon bbq chicken

[97prizm]

High all,

Just got back from vacation and decided to bbq a couple of whole chickens. I brined them in a salt, sugar, brisket brine, lemon, and fresh chicken herbs for eight hours. Then pat them dry. Rub them down in olive oil and your favorite rub. I smoked them for four hours over hickory and pecan wood. Brushed them with a spicy homemade bourbon BBQ sauce.

 

[97prizm]

Let me know if you want the recipe

 

[OilStained]

Let me know if you want the recipe

Yes

 

[BISCUT]

Looks awesome....except for the cut off the bone. Love it but find a filet knife and snip the tendons for the wings and thighs, and use a sharp filet knife to cut the whole breast off. Same for a turkey. Looking forward to hearing your recipe for the rub.

 

[97prizm]

Yes

1 cup of ketchup ( non high fructose corn syrup variety)
1 squirt of Dijon mustard (I use French 's)
1-2 shots of your favorite bourbon
1/4 cup of Worcestershire sauce
1/4 cup.or less of balsamic vinegar
1/4 cup apple cider vinegar
Sprinkle of brown sugar
Dash of teriyaki sauce
Sprinkle of hot pepper flakes
Cook till thick.
Brush over chicken

 

[97prizm]

Looks awesome....except for the cut off the bone. Love it but find a filet knife and snip the tendons for the wings and thighs, and use a sharp filet knife to cut the whole breast off. Same for a turkey. Looking forward to hearing your recipe for the rub.

My rub is
New Mexico chili
Salt
Pepper
Garlic
Powder onion
Turbinado sugar
Margoram
Powdered mustard
I also had a little bit of Chipotle chili rub left over that I added.

 

[OilStained]

Thanks

How about the brining part?

 

[97prizm]

Thanks

How about the brining part?

Salt, peppercorns, 1 bottle of brisket brine, 1 lemon, a splash of steak sauce, and a bundle of chicken herbs found in the refrigerated section of your local grocery store. I went 8 hours on the brine.

 

[97prizm]

Salt, peppercorns, 1 bottle of brisket brine, 1 lemon, a splash of steak sauce, and a bundle of chicken herbs found in the refrigerated section of your local grocery store. I went 8 hours on the brine.

Then ice cold water and ice in a cooler

 

[joekingcorvette]

My mouth is watering and the chicken looks delicious. I always like posts from my fellow barbecue pit-masters and grillers.

 

[BHopkins]

Looks and sounds delicious. You didn't mention rinsing the birds off after brining. Do you do that, or no?

 

[97prizm]

Looks and sounds delicious. You didn't mention rinsing the birds off after brining. Do you do that, or no?

Yes rinsing then pat dry.

 

[RoadDukie]

Tell us about your smoker rig.

The chicken looks delicious!

 

[97prizm]

Tell us about your smoker rig.

The chicken looks delicious!

I have a standard Weber kettle that after trial and error use dual aluminum pans with water or sometimes a 12oz beer added to the ice cold water. Then coals on the other side. I typically use lump charcoal, Fogo has various types. I also use B&B briquettes as well. I was pleasantly surprised as the chicken turned out super moist.

 

[97prizm]

I've been trying to experiment with the snake method but have had times it didn't burn all the way around.